In an inspiring talk, Sanghoon humbly shares his life story and invites us to explore his world. The world of haute cuisine, a world in which emotions, technology and sharp instincts combine to offer cultural, political and even insolit experiences.
At the age of five, Sanghoon Degeimbre was adopted with his younger brother into a large Belgian family. By the age of 14, he had discovered his love of cooking: preparing meals for his family trained him in the practicalities of cooking for large numbers and also ignited his desire for further education.
He enrolled in a hotel school but soon found it wasn't what he was looking for, so he went on to intern at catering companies and supported himself by working in the wine cellars of local restaurants, where he discovered a passion for wine as he continued to enhance his culinary technique.
Sanghoon soon found himself a wine director, and his résumé began expanding with stints at "La Truffe Noire", "Petit Versailles", "La Salicorne" and "L'Eau Vive".
In 1997, he was finally ready to return to the kitchen to open his own restaurant "L'Air du Temps". Entering the kitchen after so long and without formal chef training, he focused on his own developed philosophy to give the restaurant credibility and direction. It's a philosophy that combines high-concept cuisine, local ingredients (many from the restaurant garden), an innovative use of technology and wine to complete the overall experience. With this philosophy driving him, Sanghoon Degeimbre has gained critical acclaim as he continues to push conceptual boundaries and innovate as a true visionary.
In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)
At the age of five, Sanghoon Degeimbre was adopted with his younger brother into a large Belgian family. By the age of 14, he had discovered his love of cooking: preparing meals for his family trained him in the practicalities of cooking for large numbers and also ignited his desire for further education.
He enrolled in a hotel school but soon found it wasn't what he was looking for, so he went on to intern at catering companies and supported himself by working in the wine cellars of local restaurants, where he discovered a passion for wine as he continued to enhance his culinary technique.
Sanghoon soon found himself a wine director, and his résumé began expanding with stints at "La Truffe Noire", "Petit Versailles", "La Salicorne" and "L'Eau Vive".
In 1997, he was finally ready to return to the kitchen to open his own restaurant "L'Air du Temps". Entering the kitchen after so long and without formal chef training, he focused on his own developed philosophy to give the restaurant credibility and direction. It's a philosophy that combines high-concept cuisine, local ingredients (many from the restaurant garden), an innovative use of technology and wine to complete the overall experience. With this philosophy driving him, Sanghoon Degeimbre has gained critical acclaim as he continues to push conceptual boundaries and innovate as a true visionary.
In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)
- Category
- Social
Be the first to comment