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Gastronomy is a form of diplomacy, chef of the Élysée Palace says

Paris (France), Nov 23 (EFE), (Camera: Ana Ayesa).- "Gastronomy is a form of diplomacy," says Guillaume Gomez, chef of the Élysée Palace.He arrived at the presidential kitchen in 1997 as part of his military service and became the head chef in 2013. Gomez reviews in an interview with EFE his career, marked by "the privilege of serving my country through gastronomy." Gomez has just published his fifth book, "A la table des Presidents", in which he reveals menus and dishes served to international leaders.SOUNDBITES OF GUILLAUME GOMEZ, CHEF OF THE ÉLYSÉE PALACE:"I can hardly answer, I have a photo of me in the school when I was about three years, we had to dress up as a profession that we would like to have later, and I'm dressed up as a cook. I've always wanted to be a cook" "The Elysee table wants to show the excellence of French gastronomy. The best of the French land." "You realize that gastronomy can play an important role in diplomacy""A recipe by definition cannot be permanent, the kitchen cannot be permanent. The recipe is a photo, a representation of a given moment. A recipe is to guide you, to help you, to take you, to make you want to, to make you feel comfortable if you have problems. But the free expression of the recipe will be the test of your expression. You can make a recipe of a plate ten times and ten times it will be different " "A cook is a technician, we are transformers, give us products and we will show you what we can do" "The kitchen has become lighter. The people who come do not eat as they did in the 19th century. The Elysee is a historical place, but it is not anchored in history, the Elysee kitchen is an image of the cuisine of our society, of French cuisine." "Tradition is not incompatible with innovation. Without a perfect command of the French culinary tradition, you cannot go further." "My role is to be the showcase French products." "It is tradition that stabilizes innovation, and innovation that advances tradition. What today seems innovation will be totally traditional in a while." "A chef is made to cook for others. A chef does not cook for himself, he is passionate about cooking for others."