In Cornouaille College in protection of native delicacies – Pont-l’Abbé

“These short three- to five-day trainings on very specific topics have been thought through and reflected from across the sector,” describes Xavier Hamon, founder of the University of Science and Gastronomy Practice. Chef Quimper, a fast food activist through the Alliance of Chefs, is behind this small kitchen revolution to promote “good food” and has invited professionals to move towards social, organic cuisine. According to him, the recipe is simple: “Before you take a knife in your hands, you have to learn to talk to each other.”

He was able to test the first training modules on quite diverse profiles: chefs in a gourmet restaurant or bistro, a high-capacity spice manager or food truck project manager, and even an employee of the Basque Agricultural Chamber.

Xavier Hamon is the founder of the University of Gastronomic Sciences and Practices. (The Telegram / Delphine Tanguy)

“The best way is to be outside and feel things”

From the beginning of the school year, five training courses will be offered (vegetable cuisine, art of fermentation, coastal cuisine, seaweed world, introduction to Japanese cuisine), three of which will take place in the kitchens of Haliotika, a fishing town near Guilvince. All are characterized by a systematic encounter with the agricultural and maritime professions of the territory.

When it comes to vegetable cuisine, what is better than going directly to the gardener to understand the problems but also the limitations of those who grow local fruits, vegetables or aromatic herbs, such as Juliette Quillivic, farmer and seed grower in Plouhinec. “Juliette vegetables have a much higher nutritional quality,” notes Xavier Hamon.

And when it comes to the invisible world behind seafood or omega-3 fish, biologist Pierre Mollo, a plankton specialist, is inexhaustible. “It’s best to be outside and feel things,” he says.

“In Japanese cuisine, animal protein is signed on the dish, not an essential element”

Explore other culinary cultures

“My job is to bring it to the kitchen,” sums up Xavier Hamon, whose approach is to look for recipes from other culinary cultures that will promote local products or slightly neglected fish species such as horse mackerel, yellow or gurnard. “In Japanese cuisine, animal protein is signed on the dish, it’s not an essential element,” says Xavier Hamon, who tries to grow food without losing the taste experience, quite the contrary.

The University of Gastronomic Sciences and Practice also seeks to support communities in changing the diet model for canteens while aligning children’s tastes and parents’ needs.


University of Gastronomic Sciences and Practices (box 143), Maison des Associations Pierre Waldeck-Rousseau, 1st, Monseigneur Jean-René Calloc’h, Quimper. Email: [email protected]; Website:

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