CAREER TALKS Instant Alumni – Chef’s workshop by Matthew Grody (2009)

Matthew Grody, a loyal alumni member, is always happy to come and share his experience with the students and tell them about his journey, sometimes full of pitfalls, since he left Institut Paul Bocuse. A chef with nearly fifteen years of experience, he joined us on Friday 5 August for a "Chef's workshop" organised by the Corporate Relations team in the Franck Petagna amphitheatre.

The 3rd year students of the Bachelor in International Culinary Arts Management had the pleasure to attend a culinary demonstration and to exchange freely with the chef Matthew Grody, a 2009 graduate of the Bachelor in Culinary Arts & Food Service Management.

While overseeing the preparation of his arancini and caponata with a Comté cheese crumble, Matthew took the time to freely share his experience with great chefs and the day-to-day reality of his life as chef de partie, sous-chef, chef and now chef-entrepreneur owning his own restaurant. His restaurant, L'Epick (Lyon 9), which he unfortunately opened 4 months before the start of the Covid-19 pandemic, went through all the economic and logistical problems imaginable... But thanks to his determination, the quality of his cooking and his business sense, Chef Grody was able to bring his restaurant back to the forefront when the health crisis ended!  

This allowed Matthew to raise the point that everything in the kitchen can be rationalised to save money and be more sustainable. "A well-placed fridge in your kitchen will consume less and be less likely to break down. When you understand the cost of all this, these are things to take into consideration.  Especially with the coming years getting hotter and hotter in the future."

The afternoon spent with Matthew was also an opportunity for the students to (re)realise the importance of choosing the right produce and making the best use of them, both for economic and ecological reasons. "If you make a mistake, you can make up for it! Overcooked rice? Make a thin slice and turn it into crisps. If you manage to reuse 80% of your waste, you can considerably reduce your expenses."

Matthew believes that every cook should strive to stay inquisitive, cook locavore and aim for zero waste! This is what he tries to do on a daily basis and he sees the difference! 

"You are not a Chef Paul Bocuse when you graduate. You start at the bottom, you have the basics, but keep learning, keep trying, and keep experimenting and you will be all the better for it when you open your business. One thing to remember: always stay inquisitive, don't be afraid to ask questions. Questioning each move means giving meaning to each technique and continuing to learn on a daily basis!”

"Be happy, be positive, be like at home, it's part of your image and your restaurant's identity."

Today, you can find Matthew Grody in his bistronomic and locavore restaurant L'Epick (Lyon 9th district). Don't hesitate to book a table soon 😊.

A big thank you to Matthew for his availability, his loyalty and his inspiring talk!