We sit down with Morgane Landré, a 2016 graduate of our Master’s in Culinary Leadership & Innovation, and now an accomplished entrepreneur after having founded her own agency specialising in consultancy and culinary communication. From student to entrepreneur to business manager – she shares her experience with us, starting from her time at the institute.
CAN YOU TELL US ABOUT YOUR CAREER SINCE graduating from INSTITUT PAUL BOCUSE?
“After a first experience in culinary media and then a communications agency, I decided to create the Yolk Agency, specialising in consultancy and culinary communication.”
Tell us about your company and your responsibilities today?
“The Yolk agency is based on two distinct but often highly complementary areas of expertise: consulting and communication. Two poles that encompass many skills and make it possible to provide concrete solutions to meet the needs of our clients.
Today, I manage a team of seven people and look after my clients on a daily basis. My roles evolve in line with the company and no two days are alike. People are clearly at the heart of my activity, both internally and with the clients.”
WHAT CHALLENGES HAVE YOU ENCOUNTERED?
“Entrepreneurship is never a straight and tranquil path, and every business owner will encounter their share of surprises. For my part, I was 29 years old when I created Yolk and sometimes I had to put in twice the effort to convince people and prove my worth. I was lucky enough to be supported by great stakeholders such as the ICC and the RDI association, who helped me along the way.”
WHAT ARE YOU MOST PROUD OF TODAY?
“Personally, what I am most proud of is the family that I have built for myself who support me on a daily basis. On a professional level, it is having created an atypical business that allows me to make a living from my passions and to share them.”
How did the Institute and your Master’s Degree in Culinary Leadership & Innovation allow you to achieve this result?
“The Master’s Degree in Culinary Leadership & Innovation is clearly unique and it allowed me to take a different approach to cooking and the sector in general. After a career as a chef, this Bac+5 Master’s clearly expanded the field of professional possibilities that I could envisage. I think, looking back, that it was during those two years that the desire to be an entrepreneur came through for the first time. In addition, the institute allows you to meet great people and forge strong friendships.”
Do you have a particular recollection/anecdote to tell us about?
“When we were in Finland, we all cooked together in the communal kitchen and it was a great time. We all had different origins but it was an opportunity to get together and share our cultures. A time that I’ll never forget.”
Do your training and your path at INSTITUT PAUL BOCUSE continue to open doors for you today?
“The institute is always a real guarantee of expertise and it is a strong point with regard to my clients. In addition, I have the pleasure of speaking at the school almost every year. It’s an opportunity to exchange views with students and professionals in the sector.”
WHAT IS YOUR AMBITION FOR THE FUTURE?
“The Yolk agency will celebrate its 4th birthday this year! The objective is to continue to develop it and to grow my team. We have some really great projects in restaurant concept creation for 2023 and 2024, I can’t wait to see them come to life!”
WHAT WOULD YOU LIKE TO SAY TO STUDENTS WHO WANT TO GET STARTED IN THIS INDUSTRY AND THESE PROFESSIONS?
“We have the chance to evolve in an exciting sector driven by sharing and the beautiful moments in life. If the passion is there, you have to persevere, because work always brings rewards.”
The Master’s Degree in Culinary Leadership and Innovation is an opportunity to acquire strategic and cutting-edge expertise in the culinary arts industry. This Master’s degree is run in partnership with the University of Hagaa-Helia in Finland, a global point of reference in educational innovation.