Who am I ?
Private Chef and Coach for the food industry professionals
I am Séverine Sagnet, a southern French Cheffe and Coach specialized in the Cuisine of the Heart.
Cooking with emotions
Towards a state of love for a heartfelt cuisine
By the way, you might wonder what Cuisine of the Heart is ? Let me explain.
You probably noticed it before, nothing equals our mother’s or grandmother’s homemade food. The fact is : the meal we eat has the taste of the emotions it gives us.
The story behind the creation of the meal, the products’ sources, the Chef’s technique and its quality of attention are all necessary to create emotion and make our taste buds travel.
The more the cook is connected to a loving energy during the preparation, the more the food’s vibration will be high. And it is this high frequency process I am sharing in my cooking classes and my catering services.
“ For me, cooking is not only my job, it’s a love story. ”
— Séverine Sagnet
My vocation
Gastronomy in my heart since childhood
At 8 years old, I already wanted to bake in my village’s boulangerie. At 15, I was studying in the hotelier high school of Bergerac. A few years later, I had finished my studies and started working as an intern for gastronomic restaurants such as Arrambide** and Troisgros***. I dropped my suitcases in Avignon at 21 years old and never left.
But this vocation isn’t just about trainings and diplomas. It is mostly a story of childhood memories, cooking pies to make my grand-parents happy and making dinner for my younger brother David.
My accomplishment
Chef in restaurants and for private clients for almost 20 years
I have thousands of memories and beautiful stories to share when it comes to my passion for cooking. But I have also known the downsides of the restaurant and cuisine fields. The competition, the substance abuse and power dynamics have had a terrible impact on my mental health.
Thanks to the discovery of coaching and self development practices, I decided to launch my business in 2021. As a Cheffe and Coach, I share high vibrational cuisine and I help professionals to develop the restaurants of the future.
