EP 338: Parisan Chef, Florence of My Parisian Kitchen shares her creative journey

I grew up in French Alps and moved to Japan at 17yo with my family.After a childhood focused on outdoor activities and nature, living inTokyo opened my mind and my curiosity.After 2 years, I came back to France and continued studying Japanesewith a bachelor's degree, combined with a master's degree inInternational trade. During those years, I had the chance to get manyjobs as a guide, a translator, a teacher or simply helping Japanese. Asmany of my clients kept asking me about French food and recipes, Iorganized cooking lessons taught by my mother who is a fantastic homecook.After 10 years working in international trade or organizing study toursfor businessmen abroad and when my second daughter arrived, I stoppedworking for 6 years to take care of them (congé parental in French).Just after I had my third daughter, I met a Japanese mother at a park,who again asked me questions about French food. This time it was me whogave cooking lessons to Japanese expats. Cooking was one of my hobbies.At that time there were few cooking schools in France. On top of justlearning a recipe, my students wanted to know more about Frenchgastronomy and lifestyle, enjoying sharing the meal we preparedtogether.Back to work, I became an executive assistant in an internationalenvironment and project officer, with in mind dreams of food.2014 was a tough year with a house construction that turned into adisaster, a boring job, and some health issues. It is then that Irealized that the only moments I was in peace (except time with myfamily) were when I was in my kitchen.I started my blog My Parisian Kitchen as a way to escape and focus on mypassion, keeping my full-time job, with in mind my cooking lessons. Iwanted to share recipes with whenever possible the stories behind,focusing on French gastronomy and traditions, both in English andFrench.I soon got invited to many amazing food events, wine tasting inMichelin-star restaurants, recipe contests… I met amazing people,discovered products, and learned cooking techniques. On top of this as achallenge to prove myself I was legitimate, I passed the French CAPcuisine cooking degree without any lessons and passed with very goodresults.I now combine two jobs, my day job with nice projects to handle andmyparisiankitchen's food blog.Blog  &  https://www.myparisiankitchen.com/Facebook  https://www.facebook.com/myparisiankitchen.english & https://www.facebook.com/myparisiankitchenInstagram  &  https://www.instagram.com/my_parisian_kitchen/Pinterest  &  https://www.pinterest.fr/mpkitchen/Support the Show.