CEDRIC LEY | Chef

Chef Cedric has travelled around to absorb the traditions of the world, and mixed them with new cooking techniques. From the beautiful Southern French department of Aude, he offers a unique service of thematic catering in vacuum cooking at low temperature, serving you food with impeccable taste and texture.  

Cedric has travelled and cooked on some of the most beautiful yachts in the world, during which he has acquired an in-depth knowledge of the different ethnic and traditional cuisines. He specialises in low-temperature cooking or core temperature cooking. All meat dishes are cooked at an average temperature preserving their vitamins and trace elements. Working for clients from all over the world, he has developed a significant skill in the preparation of ready meals to satisfy any taste or dietary requirement. Whatever your culinary preferences, Chef Cedric will cook for you – or teach you how to cook – specifically to your desires for unforgettable meals at our CalmCamps in France and globally.