Updated: Feb 1
Mastering technique and perpetuating traditional French charcuterie, while advocating for a reduced and well-thought-out meat consumption as well as the importance of craftsmanship.
Photo by Melissa Hom
Originally from Bordeaux, France, Aurélien spent his childhood in Germany, surrounded by farms, where charcuterie is an integral part of the gastronomic landscape. He discovered his passion for cooking from a very young age, and perfected his taste and passion for terroir by working alongside renowned Chefs and Meilleurs Ouvriers de France (MOF). The saga of competitions began early for this multi-awarded Chef. After enrolling in the MOFs selection, the highest and most prestigious award in France in the food industry, he got a job opportunity in New York city. A couple of months later, Aurélien was Chef charcutier for the prestigious Chef Daniel Boulud and his restaurant group. He has forged a strong reputation within the industry for an exceptional savoir-faire that only a very few know in the United States. Faced with a very high demand for top quality artisanal charcuterie, he decided to launch Dufour Gourmet.
Today, even if his profession does not encourage him to make the following statement, Aurélien nevertheless advocates the reduction of meat consumption. He also believes that the act of purchasing meat must be right-minded and directed towards traceability and local craftsmanship.
Welcome Aurélien to Chefs for Impact!
By Aurélien Dufour as told to Chefs for Impact
What is your definition of sustainable gastronomy?