Always Hungry!: The Cookbook

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Are you having as good a time as it looks? I ask. “One hundred percent,” says Dagenais, Francoeur nodding in agreement. “It’s not a front. This brings me happiness, and I’m less stressed than when I worked in restaurants. It might be out-of-date to say, but a well-made French classic is hard to beat,” says Dagenais. “And I love the whole French manner of serving, with tableside service and all the old traditions and etiquette. It’s very close to my heart.” You’ve done a couple collab videos with some big chefs that you’re friends with. Are there any chefs that you really hope to do a video with one day?

He hails from Canada. He is 32 years antique [not confirmed] as of 2022. He is Canadian with the aid of Nationality. His Zodiac sign is Leo. He finished his early schooling at a nearby high faculty in Canada. After that, he enrolled at a local college in Canada from where he graduated.I watched the gravlax videos this morning. What do you think it is about those videos that people connected to? After spending a few hours with Laurent Dagenais, we understand the appeal he has for his online community. His energy is contagious and soothing. Without saying a word in his videos, he makes us want to befriend him and have a drink while cooking with him. In my opinion, there are several things that come into play in the equation. First, my partner, Amandine Francoeur, has a great eye for all things video. She is a big part of my success, it’s not a “one-man show” as many people think. Then, I often receive comments like my energy and good mood transcend the camera, I guess that helped to achieve success. Finally, I think it’s the authenticity of what we do that makes people want to get on board. I also frequently cook outside in spectacular locations, which amazes many. Between you and me, it makes for some “sapristi” beautiful videos!” Tell us about your book. What are you most proud of? He has a very different style of communicating with his fans and delivers fantastic content which makes his audience admire him even more. The mother’s name is Not Available. We have no more Information about his Father; we will try to collect information and update soon.

Father’s name is Not Available. We have no more Information about his Father; we will try to collect information and update soon. What advice would you offer to someone who wanted to get involved in foraging but didn’t know where to start? I make cooking approachable,” Dagenais reflects. “Chefs and home cooks want to know how to make something from the beginning: that’s how it should be. I don’t think I come off as someone who takes himself too seriously. We don’t pretend to be working at a Michelin-starred place.” Laurent Dagenais is simply exceptional. Unique and creative, he is one of the few people who impress and inspire me. Not many manage to innovate successfully in social media circles as he has done. Known around the world today, he is an industry leader for whom the best is yet to come. This book is part of that process an absolute must that will make your mouth water! A true talent!" -- Martin Picard, award-winning restaurateur and author of Au Pied de Cochon Oh, I don’t think—I know exactly what happened [laughs]. There are a couple things I learned the hard way. Like, you don’t have to say “salmon” before “gravlax,” because the “lax” in “gravlax” actually means salmon, so people made sure to mention that in the comments. The other thing is that I started this big war in the comments between all the Scandinavian countries. The Norwegians were saying that [dish] was from Norway; then you got the Swedish involved, the Finnish involved, the Danish involved. The Russians got involved. Everyone’s, like, going nuts in the comments. Sometimes, it’s just a matter of a bunch of action in the comments to make a video viral, so I feel like it was more about the controversy of the recipe than the actual recipe [laughs].

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He has a vast audience, and you can see how he gives them credit for his growth on social media by constantly posting new content for them to enjoy. I’m doing this sponsored video for Cuisinart, and it’s a Chicago-style pizza. Deep dish. I’ve never even tried one, but I just pulled it out of the oven and it’s looking very, very nice. Where does Chef Dagenais eat when he’s not jet-setting around the globe? Here, we ask for his top hometown recommendations; the best mouth-watering, must-visit spots in Montreal. From authentic Thai food to fresh pasta, he knows the ins and outs of Montreal’s bustling food scene. Pichai Dagenais had never liked sitting in a chair at school, he tells me; he’d started working in a skate shop and then went to a culinary trade school near his home, learning everything from butchery to pastry, and loved it all. He worked in Montreal at Le Local (which no longer exists), and went out to Whistler, British Columbia, to snowboard and cook, ending up at top-ranked Araxi.