It is an example for all those who want to believe in their dreams. Originally from Raiatea, Ariitea Rossignol is currently an expert chief of the Alain Ducasse group for the Asia area. Based in Tokyo for two years, the 31 -year -old prodigy returned to spend a few days on his Fenua, meeting young people from the Tahiti hotel school and the Protestant high school in Uturoa. He was our Café guest on Wednesday 07 May. Encounter.
He planned to become a florist or a nurse, and follow the steps of his mother and his grandmothers. But fate has decided otherwise. The fine taste buds of Ariitea led him straight to the largest kitchens in France. After leaving Raiatea at 8 years old, he opted for a professional curriculum in college. It is in third, during a catering internship that he has a revelation: he wants to become a chef. “”The sharing and pleasure side, that’s what attracted me“Recalls the young man.
At 20, by dint of determination, he joined a 5 -star Parisian: Le Meurice, supervised by the Grand Alain Ducasse. “”We were testing for desserts. I was not necessarily on front directly, but I watched from afar. [Alain Ducasse a un] On the very demanding and very precise side in what he wants on his plates. So it was very formative for me, very difficult too. This is what led me to seek always further and progress to try to fill as much as possible and understand what he wanted“, Raconte rushes Rossignol.
There, he develops his knowledge, nourishes his thirst for discoveries, works new foods and assimilates new techniques. “”I turned to pastry for the technical and precision side. Today it has become my passion and I am very proud of that“He confides. Thanks to the demanding starred chief Alain Ducasse, Ariitea learns to persevere and give the best of himself. He is now evolving alongside Cédric Grolet, one of the wonders of French cuisine known for his pastry masterpieces, in trompe-l’oeil in particular.
Ariitea is now 31 years old. Based in Tokyo for two years, he is responsible for the whole pastry part of Alain Ducasse restaurants mainly in Japan but also in Bangkok and Macao. “”Cédric Grolet trusted me. I went to his office a year after arriving at the Meurice. I had prepared a sheet with my strengths and weak points to improve. I would like to go half a party, a job above. The next week I went to this position. I have always had this desire to progress, to evolve, and they trusted me and gave me more responsibility. They made me grow“He delivers. The ambition and the audacity always pay …
In contact with the chefs from Asia, he adapts his pastries according to the area where he is. “”I am lucky to be able to travel enormously in the Asia area so it helps me a lot in my job and my career to develop a lot of tastes and aromas“Explains the pastry chef. A knowledge he was able to transmit to young people during his stay in Polynesia which ends on Thursday 08 May. Ariitea Rossignol prepared a dessert with the students of the Tahiti hotel school on April 23, then with those of the Protestant high school in Uturoa, May 05.”I told them my story. I tried to give them advice to adapt them to what they want to do. The main ones were attitude, punctuality, state of mind. And above all, to sit for five minutes, take a sheet and decide what they wanted, set a goal and give themselves all the means to get there.”
Before his return to Tokyo this Thursday, Ariitea shares some advice: “It takes a lot of courage, there will be a lot of trials, many sacrifices to do so it is not something simple but it is possible if you have the determination and the strength to want to get there (…). What helped me was having a goal. This is a motor element that you need to have.“
Later, he plans to return to Polynesia and open his own restaurant there by combining pastry and cooking.
Ariitea Rossignol was the Café de la Matinale guest on May 07 with Ibrahim Ahmed Hazi:
