Meet Allcook's Team

How to Eat Healthily with Pleasure - An Interview with Allcook Kitchen Founder, Chef Benoit Thorey

• How to Eat Healthily with Pleasure - An Interview with @Allcook Kitchen Founder, Chef Benoit Thorey.
  
  "Tell us a bit about you? You’ve spent quite some time in event catering, right?"
  
  "Yes, I began my career at a Hilton restaurant, but I quickly discovered the world of event catering. I participated in catering for events such as Roland Garros and the Cannes Festival"
  
  "What were the most fascinating events you organised?"
  
  "Oh, probably it was the backstage catering for Rihanna's concert in Moscow in 2007 and a birthday of Abu Dhabi royalty."
  
  "You are now a co-founder of Allcook Kitchen, an online service delivering weekly meals. Why did you decide to make such a change?"
  
  "I’ve always wanted to use my skills to build a business. I didn’t want to go down the traditional catering route, and Covid struck, leaving my profession redundant for two years. My wife is in nutrition marketing, so we researched online, explored different emerging business models, and Allcook was born."
  
  "How has your experience helped you transition to everyday household food, which is quite a departure from luxury events?"
  
  "Not really. The core of my skills lies in consistently delivering a high-quality dining experience to large, demanding audiences. The largest event I organised was a 2,500-cover event for the Swiss Romande Entrepreneurs. Maintaining precise cooking standards is crucial: the meat should be 'rosé', the fish 'translucent', and the chicken juicy, while not forgetting the ever-growing vegan audience. Veggies must be crunchy, and the seasoning and texture combination should be top. And, of course, ensuring the highest food safety and hygiene standards is paramount."
  
  "How is Allcook different from the competition? What’s your secret sauce?"
  
  "1 - Our core principle is that healthy nutrition cannot exist without pleasure. Our recipes are deeply rooted in traditional cuisines from around the world, and our nutritionist, Aurelia Corbaz, is vetting them. For example, we invite a native Indian chef to suggest a new recipe: take biryani rice, which is already relatively healthy. We discussed adding mushrooms, whole-grain rice, and lentils to give the dish a complete antioxidant profile.
  
  2 - Our expertise in scaling high-quality cooking from 1 to 200–300 portions.
  
  3—Our approach to delivering a taste experience to clients' tables. We vacuum pack dishes, separating proteins, veggies, and grains individually. This method keeps the food fresh, full of vitamins, and tasty for a week in the fridge, ensuring that the taste experience on day one is the same as on day five or seven.
  
  "Who are your customers, and what about pricing?"
  
  "My wife can provide more details on the demographics and such. As for me, I cook for people who love good cuisine every day, those who want to eat healthily and enjoy every bite. Our prices range from 5-11 CHF for starters and 16-21 CHF for main meals. We target everyday occasions. We also have Limited Editions for gourmand dinners."