« I make a kitchen that comes from the soul » – Liberation
The gaze is frank and determined. Net and fast, the gestures betrays an overflowing energy. The first time we spent time with Georgiana Viou was in the kitchen. In the heart of the reactor, at an hour when it was necessary to concentrate to send a hundred plates during the « Cheffes! » Event » In April at La Briche La Belle-de-Mai, in Marseille, in which we had been invited to participate as a evening clerk. An authoritarian bit, the 48 -year -old Beninese chef gave us the order to peel the plantain a little faster. We asked ourselves how the hell to increase the pace when we already felt like we are at our maximum, but we obeyed.
« In the kitchen, I have one side “Mother of the family”. I am with my teams as with my children: a little hard sometimes but very protective. I am demanding because I expect from them that they are punctual, attentive, rigorous, but we can also laugh ”, she concedes. She analyzes: “At the start of my career in catering, I only saw my children during the holidays. It had to play on my way of managing a brigade. ” In 2010, the general public discovered it through Master chief, of which she is a finalist. Without offering him the royal way, the program propels his solar personality. The rest is paved with meetings: the Lionel Lévy, Sylvain Sera and « Hissa » Takeuchi chiefs, with whom she is formed. In 2011, she opened the Georgiana workshop,, p
