Biography of Serge Thaey
"I was lucky to grow up in a couple of farmers for whom it was unthinkable to eat a fruit or vegetable not from our garden. My childhood is full of culinary memories, as our life was punctuated by the seasons, crops and processing of all products that we offered the land. I remember that we looked forward to the first cherries to spend hours to stuff ourselves on tree branches and fresh strawberries just dessert time represented the pinnacle of pleasure. Then came the red fruit that "my mother" watched to prevent pilferage and make her our wonderful jams. These childhood memories have greatly influenced my choice of a cook and later my commitment to organic cuisine.
My life journey has led me to validate all the lessons learned during my childhood.
Eating fruits and vegetables is a first point, eat local and seasonal e is another equally important. My job as a chef has allowed me to transmit these values to a wide audience: as a cook for 8 years at the Ecology Centre Terre Vivante, through many courses that I have had the opportunity to lead in France Quebec and initiating organic canteens in Isère and Canada.
Today, my approach continues through Biscru and through the values that I use in the design of these crackers (seasonal produce organic and local for the most part , nutritionally healthy and tasty) and in the management of my company. "