{"id":3213,"date":"2018-08-31T08:11:00","date_gmt":"2018-08-31T12:11:00","guid":{"rendered":"https:\/\/www.zestedumonde.ca\/trippeux-de-cuisine\/"},"modified":"2026-01-13T16:12:05","modified_gmt":"2026-01-13T21:12:05","slug":"food-lovers-at-heart","status":"publish","type":"post","link":"https:\/\/www.zestedumonde.ca\/en\/food-lovers-at-heart\/","title":{"rendered":"Food Lovers at Heart"},"content":{"rendered":"

Now that we\u2019ve all enjoyed plenty of sunshine and warmth during this beautiful summer of 2018, we\u2019re already preparing for the next season, which is just around the corner. That\u2019s right\u2014only four months separate us from the holiday festivities!<\/p>\n

To kick off the new season, we want to offer an enhanced format for our blog. This year, Zeste du monde celebrates 18 years in business, and we feel grateful and fortunate to work in a profession that truly excites us! For this reason, we want to talk about food in all its forms.<\/p>\n

Being a chef is, above all, a profession of sharing. And this sharing is multifaceted: from exploring new flavors and daring culinary combinations, to engaging in meaningful exchanges with clients who trust us and inspire us to continually move forward.<\/p>\n

With that in mind, we aim to discuss a little bit of everything, as long as food remains the core, the centerpiece, the common thread in these exchanges. But to kick off the new season, let\u2019s start with some behind-the-scenes insights\u2026<\/p>\n

In the Beginning, There Was Food<\/strong><\/h2>\n

How did the Zeste du monde adventure begin? Like many businesses, it started with an unlikely encounter\u2014almost like a business blind date! A mutual friend introduced the two founders, \u00c9ric Compan and Jocelyn Meilleur. Over coffee, the idea of a catering business quickly took shape.<\/p>\n

Both trained chefs, Jocelyn and \u00c9ric got their hands dirty at every level. Jocelyn\u2019s apartment became a permanent kitchen, and the two partners did everything themselves: cooking, management, deliveries, and, of course, the dishes.<\/p>\n

Contracts kept coming, and eventually Zeste du monde moved to Verdun Street, into a space that could accommodate employees. A few years later, the adjacent space became the administrative office. \u00c9ric focused more on kitchen management and culinary creations, while Jocelyn leveraged his expertise in event management. Together, they make a highly complementary team!<\/p>\n

Seventeen years have passed since this unexpected duo handled their first event. Since then, Zeste du monde\u2019s team has grown and now includes around twenty employees who collaborate daily to ensure the company\u2019s success. And it\u2019s far from over!<\/p>\n

And Now<\/strong><\/h2>\n

Over the years, we\u2019ve had the privilege of supporting our clients at a variety of events, whether family celebrations, business cocktails, festive barbecues, or large-scale cocktail receptions. Every event is an opportunity for us to refine our creativity, and for that, we thank you.<\/p>\n

As we enter our 18th year in business, we continue our mission of sharing, and to this end, we\u2019re preparing a series of really fun little chronicles for you!<\/p>\n

As the late French chef Jo\u00ebl Robuchon rightly said, \u201cYou cannot cook if you don\u2019t love people.\u201d<\/em><\/p>\n

By Caroline Cudia, Editor for Zeste du monde<\/p>\n","protected":false},"excerpt":{"rendered":"

Now that we\u2019ve all enjoyed plenty of sunshine and warmth […]<\/p>\n","protected":false},"author":2,"featured_media":3210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorise"],"acf":[],"yoast_head":"\nFood Lovers at Heart: Our Story | Zeste du Monde Catering<\/title>\n<meta name=\"description\" content=\"Meet Zeste du Monde\u2019s founders and go behind the scenes of our catering journey. 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