François Vermeere-Merlen, from culinary stylist to candidate for the Bocuse d’Or France
Faire défiler la pageFrançois Vermeere-Merlen, 29 years old and from Dijon by birth, but with his heart very much tied to Lyon, graduated with a Bachelor’s in International Culinary Arts Management in 2015. He then made the daring choice to specialise entirely in culinary styling and recipe creation. An atypical path for a cook, but also a highly qualified profile for a culinary stylist, a complementary skill set that makes him a chef who is attentive to the smallest of details. To mark his participation in the Bocuse d’Or France 2023, taking place on 8th September in Paris, François Vermeere-Merlen has agreed to take a look back over his unusual career with us.
Can you tell us about your career since your graduation?
I was hired by Institut Lyfe (formerly Institut Paul Bocuse) at the end of my studies, where I was lucky enough to be able to hold different roles: sous chef at the Michelin-starred Saisons restaurant, chef trainer, and also chef de cuisine. During these various experiences, I met the photographers who were taking the pictures for the Grand Larousse Gastronomique and I discovered the profession of culinary stylist alongside them.
Subsequently, I continued to support different clients in the setting up of dishes and preparation for culinary photos, and with another graduate of the institute I created a patisserie for catering and event professionals.
Over time, the culinary styling aspect overtook the baking and I am now 100% dedicated to that.
Tell us about your business and your duties today?
My work at FVM Culinary Stylist consists of responding to different customer requests which can range from recipe creation to product development (food or kitchen equipment).
The task will be different depending on the client. For example, for restaurateurs, I have to maintain their presentation while making the most of it based on the shot required. Conversely, for agri-food companies and equipment manufacturers, I have to create recipes with a view to highlighting their products: this content will be used for communication and the stakes are high, a lot of upstream thinking is involved.
What do you think are the essential skills for your role?
My job as a culinary stylist calls for patience: there may be downtime depending on the different professions involved in the shoot, and final approvals from the client.
You also need to be meticulous and have good knowledge of techniques and the culinary world in order to understand the needs of clients, and this is where my career at the institute is a strong point.
What challenges did you encounter?
One of the biggest challenges I have faced is adaptability: I work for clients in completely opposite worlds and I had to be able to juggle several projects at the same time, without getting my ideas mixed up.
What are you most proud of today?
My greatest pride, without a doubt, is qualifying for the Bocuse d’Or France 2023! Having the chance to compete against great chefs, when my career path took me away from the restaurant business almost 10 years ago, is a fantastic challenge.
What would you like to say to students who want to get started in our industry and professions?
The culinary arts sector is so wide ranging that it’s not just about promoting the profession of restaurant chef. Many doors can be opened or even created, some paths are necessarily better known than others, but everyone can find their own personal one so that they can achieve a sense of fulfilment every day.
What made you apply for the Bocuse d’Or France?
“Why not?” I wanted to dare to take part, to highlight my profession and my unconventional career path, which can be a strength in a competition like this.
What does this competition mean to you?
Participating in the Bocuse d’Or France allows me to open up a new part of my career: as a culinary stylist, it would then give me real international legitimacy in recipe creation. Having been selected as a finalist allows me to highlight my profession in the culinary arts sector.
How are you preparing for the Bocuse d’Or France competition happening on Friday, 8th September?
To prepare for the Bocuse d’Or France, I had to put my career as a stylist on hold. I had to find a location as well as partners who could accompany me and follow me on this wonderful adventure. During the summer, just a few weeks before the final, I was still doing trials on the final details almost daily.
What are your ambitions for the future?
The next steps are obviously to qualify for the Bocuse d’Or Europe in Trondheim, Norway, in March 2024, and then the world final in Lyon in January 2025, during the SIRHA.
I’m focusing on the next steps and I’ll see where life takes me next.
The selection process for the Bocuse d’Or France will designate the candidate who will exemplify French gastronomy through their excellence, originality and ability to excel themselves. We wish François Vermeere-Merlen, a graduate of Institut Lyfe (formerly Institut Paul Bocuse), the best of luck in this competition!
Find out more about our Bachelor’s in International Culinary Arts Management :