Amidst the friendly banter and encouraging words, Chef Pascal Bonnafous, lecturer from the University of Toulouse, and Chef Frederic Cerchi, Director of Taylor’s Culinary Institute (TCI), may look like any other ordinary colleagues when you put the both of them in the same kitchen or in a lecture room.
But what if I told you that 20 years ago, you’d never have guessed the relationship between these two chefs!
Here's how these generations of chefs push, grow, and rise to become the best in their industry.