La Vie Creative

EP 338: Parisan Chef, Florence of My Parisian Kitchen shares her creative journey

July 19, 2023 Krystal Kenney
La Vie Creative
EP 338: Parisan Chef, Florence of My Parisian Kitchen shares her creative journey
Show Notes

I grew up in French Alps and moved to Japan at 17yo with my family.
After a childhood focused on outdoor activities and nature, living in
Tokyo opened my mind and my curiosity.
After 2 years, I came back to France and continued studying Japanese
with a bachelor's degree, combined with a master's degree in
International trade. During those years, I had the chance to get many
jobs as a guide, a translator, a teacher or simply helping Japanese. As
many of my clients kept asking me about French food and recipes, I
organized cooking lessons taught by my mother who is a fantastic home
After 10 years working in international trade or organizing study tours
for businessmen abroad and when my second daughter arrived, I stopped
working for 6 years to take care of them (congé parental in French).
Just after I had my third daughter, I met a Japanese mother at a park,
who again asked me questions about French food. This time it was me who
gave cooking lessons to Japanese expats. Cooking was one of my hobbies.
At that time there were few cooking schools in France. On top of just
learning a recipe, my students wanted to know more about French
gastronomy and lifestyle, enjoying sharing the meal we prepared
Back to work, I became an executive assistant in an international
environment and project officer, with in mind dreams of food.
2014 was a tough year with a house construction that turned into a
disaster, a boring job, and some health issues. It is then that I
realized that the only moments I was in peace (except time with my
family) were when I was in my kitchen.
I started my blog My Parisian Kitchen as a way to escape and focus on my
passion, keeping my full-time job, with in mind my cooking lessons. I
wanted to share recipes with whenever possible the stories behind,
focusing on French gastronomy and traditions, both in English and
I soon got invited to many amazing food events, wine tasting in
Michelin-star restaurants, recipe contests… I met amazing people,
discovered products, and learned cooking techniques. On top of this as a
challenge to prove myself I was legitimate, I passed the French CAP
cuisine cooking degree without any lessons and passed with very good
I now combine two jobs, my day job with nice projects to handle and
myparisiankitchen's food blog.

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