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Photo<\/strong> : Le\u00a0bon\u00a0Zest\u00a0–\u00a0J\u00e9r\u00f4me\u00a0Barret<\/p>\n Textes<\/strong> : Olivier Pioch<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.20.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.20.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bb|500|||||||\u00a0\u00bb text_line_height=\u00a0\u00bb1.5em\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb text_font_size_tablet=\u00a0\u00bb\u00a0\u00bb text_font_size_phone=\u00a0\u00bb17px\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb text_line_height_tablet=\u00a0\u00bb1.5em\u00a0\u00bb text_line_height_phone=\u00a0\u00bb1.5em\u00a0\u00bb text_line_height_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n \u00c9l\u00e8ve au lyc\u00e9e h\u00f4telier de 2007 \u00e0 2010, K\u00e9vin Minatchy obtient un CAP de Cuisine puis une Mention compl\u00e9mentaire de cuisinier en desserts de restaurant. Il se rend ensuite \u00e0 Paris, o\u00f9 il passe un nouveau CAP de P\u00e2tisserie en candidat libre, ainsi qu\u2019un Brevet professionnel de Cuisine. Durant ces ann\u00e9es dans la capitale, il d\u00e9bute sa carri\u00e8re en tant qu\u2019apprenti; d\u2019abord au Pied de Cochon, aux c\u00f4t\u00e9s du chef Bernard Leprince, puis \u00e0 l\u2019Epicure, restaurant 3* Michelin de l\u2019h\u00f4tel Bristol, sous les [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Photo : Le\u00a0bon\u00a0Zest\u00a0–\u00a0J\u00e9r\u00f4me\u00a0Barret Textes : Olivier Pioch\u00c9l\u00e8ve au lyc\u00e9e h\u00f4telier de 2007 \u00e0 2010, K\u00e9vin Minatchy obtient un CAP de Cuisine puis une Mention compl\u00e9mentaire de cuisinier en desserts de restaurant. Il se rend ensuite \u00e0 Paris, o\u00f9 il passe un nouveau CAP de P\u00e2tisserie en candidat libre, ainsi qu\u2019un Brevet professionnel de Cuisine. Durant […]<\/p>\n","protected":false},"author":30559,"featured_media":8087,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"article","format":"gallery","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":"","_links_to":"","_links_to_target":""},"categories":[255],"tags":[],"class_list":["post-8110","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-kaz-zarboutan","post_format-post-format-gallery"],"_links":{"self":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/posts\/8110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/users\/30559"}],"replies":[{"embeddable":true,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/comments?post=8110"}],"version-history":[{"count":8,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/posts\/8110\/revisions"}],"predecessor-version":[{"id":8491,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/posts\/8110\/revisions\/8491"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/media\/8087"}],"wp:attachment":[{"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/media?parent=8110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/categories?post=8110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-json\/wp\/v2\/tags?post=8110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
ordres d\u2019Eric Frechon. C\u2019est l\u00e0 qu\u2019il fera ses gammes : commis de cuisine au poste tournant, demi-chef de partie au garde-manger, puis chef de partie viande, poisson et entremets. De retour \u00e0 La R\u00e9union, il int\u00e8gre le restaurant de l\u2019h\u00f4tel Dina Morgabine en tant que second de cuisine. Depuis 2018, il est Chef ex\u00e9cutif de l\u2019ensemble des restaurants du groupe Morgabine Hospitality<\/p>\n