The chefs participating at the JAM-Session at Château de Rilly

Manu Cierocki, L'Envie
David Goerne, Restaurant G.a./Manoir de Rétival
Marc Smeets, Château de Rilly
Benjamin Delpierre, Hôtel Atlantic Restaurant La Liégeoise
Kyo Fukao, Instant Gourmand

JAM SESSIONS?
The basic idea of the jam sessions is simultaneously simple as well as effective. On set days a number of JRE chefs meet in a cooking studio. With the use of a ‘mystery-basket’ filled with products and ingredients the cooking starts, no recipes, no preset goals and/or predetermined results required. During the ‘jamming’ arises the interaction, questioning, debate, dialogue, experience with in then the surprising final of the results. One does not only speak about the products but also about combinations, applications and possibilities. The cooking is purely inventive, knowledge shared and skills are combined in ‘à la minute’ results. In an informal setting there is personal approach, direct contact moments with the chefs and immediate feedback. Each sessions is devoted to a theme (optional for the product participant).
The sessions are digitally recorded for the JRE e-newsletter, which is communicated to guests and (business) contacts of Jeunes Restaurateurs d’Europe.

FUN & PROFIT
The experience from our Belgian colleagues learns us that with these informal gatherings inspire the chef and participants enormously. In a friendly and unconstrained way one is professionally triggered. Improving skills …

THE CONCEPT
6 JEUNES RESTAURATEURS D’EUROPE - Chefs
6 Participants per session or the option to have 1 ‘ exclusive’ session
1 Photographer 
Journalists / Press

1 ‘Mystery Basket’ filled with by the 6 (maximum) participants 
1 Cooking studio
 

INTERESTED?
Jeunes Restaurateurs d'Europe - France
Tél : 03 83 25 73 18
Mail : bachoffer.david@orange.fr