WHO IS "LE CUISINIER NOMADE" ?We're living in the era of chemical and technological food, of the industrial food that you find in supermarkets, food swallowed too quickly, in other terms, everything that is part of “improper feeding” Conversely, Thomas Morin tries, through his cooking and during his travels, to remind of some basics forgotten.
After a great run and a multicultural culinary education, he became an instinctive cook. His trips around the world have already developed a sense of the natural adaptation.
He learns from the knowledge of other people knowledge to perceive new sensations that give birth to the nomadic chef.
In his discipline, he makes live, the actions of some masters, the memories of meetings that have perfected his technique, forging his personality and leading to the instinctive cooking of pleasure, exchange and creation.
Today, he devotes his life to growing in this direction while continuing his journey of initiation, trying each day to raise the culinary culture in the level of Major Art.
He intended his future to providing unique services and to passing his knowledge on.
WHAT’S THE INSTINCTIVE COOKING?Before being a pleasure, food is vital to the equilibrium of the body and the mind.
The instinctive cooking is based on some basic and necessary cooking techniques.
It draws its principle from the control of the five senses and the ability to use the options offered by a the surrounding environment while respecting the different seasons.
Cooking instinctively is a state that is close to meditation.
It’s simply getting back to the basics through self introspection; it’s the harmony between human beings and the nature..
It is a way of discovering how to learn pleasure, to remember taste and experience new flavours.
A successful meal is not related to technology.
Everyone can understand and afford instinctive cooking, provided they are willing to devote a little time to it.
The happiness and love that is given when cooking our meals is naturally transmitted to our guests.
The secret is not only in the meal, but also in the context.
Method used for the changing the instinct into ritual. To make a meal an event and to relive it anytime you want it in order to arouse emotion and invoke memories.
WE ARE REGRESSING, WHY? WHAT'S THE WAY TO FOLLOW?
Because we consume dubious and dangerous products that make us fall sick and foster our tendency to addiction and increases our frustration.
We seldom sow fruits and vegetables that we could see grow. We rather use such words as "traceability" to reassure ourselves.
We roam around supermarkets, such as marketing hypnotic beings, caught in artificial smells and colorful images. False pretenses that stimulate again and again our desire to consume.
We will lose the rituals, those of our grandparents who were still practicing them a few times ago in favour of a perpetual and insatiable need for production.
WHAT IS THE QUALITY?To reverse the process, we must put love again in our food and use healthy products.
Thus, we will gather around a table our friends, our families and all those who want to keep a quality social life and a dying tradition alive.
We must understand the necessity of this simple functioning by passing it on to our children, our relatives, our friends who can still choose a healthier life, in harmony with nature and the equilibrium it provides us with.
The Nomadic Chef Thomas Morin Founder of the method "instinctiv cooking"
TRAINING AND WORKSHOPS on “INSTINCTIVE COOKING” 
The essence of the course is to learn the ease of cooking in all types of situations.
To practice with all its senses in its immediate area, a kitchen instinctively good, balanced and creative. THE ESENTIALS FOUNDATIONS Learning gravy
Learning the different cooking methods
Approach of fire from the coals and grill and rotisserie technique
SOME EXEMPLES OF WORKSHOPS CARRIED OUT Inauguration of a market. Letting go solo to the
discovery of unknown products for the realization of a
new composition. Description of the first recipe ideas.
Exercise on the memory of taste. Be able to describe and
assemble dishes from memory.
Proper handling of knives and mastery of fear of a blade
or a burn. (Preparation and Relaxation)
Manufacture of tools for cooking
Know the surrounding elements lend to the success of
meal is the art of entertaining!
(Brightness, sound, materials, odor and taste)
Meditation and cooking. The mind and body in harmony with
his creation.
The importance of the five senses in the harmony of a
recipe. Years of blind recognition on the five senses
Creating a unique group food, agreement on the tastes
Creating a common dish, ceremony, ritual offerings to the
nature
Log book for each day
(End of course) 24 hours; exercise on autonomy Pure
version of “Koh Lanta” (Survivors TV show)
Each participant will be assessed on all workshops. A degree of capability is issued at the end of the training. This is not a diploma but an assessment of your ability to move instinctively. All workshops, exercises and participants will be filmed.
SAMPLE, PICTURES OF AE INSTINCTIV RECIPE Dive deep in an unknown environement.
From far away, a recipe and pictures. Cooking new things like big waran (Big lezard), fruits, herbs and vegies from the perimeter. Make just a nice création with my place.
The recipe
A 3, 7 or 10-day’s training on site or abroad.
Should you request more information please contact us at: courrier@lecuisiniernomade.net
