Conversations with Florence Melin

Today we’d like to introduce you to Florence Melin. 

Hi Florence, thanks for joining us today. We’d love for you to start by introducing yourself. 

I was born and raised in Paris. At age 25, I moved to Drôme Provençale in the heart of Provence. Our house was surrounded by lavender fields in the middle of peach, cherry, olive trees. As I explored local farmers’ markets, my love for food blossomed and I reckoned the kitchen was my happy place. In 2000, my husband and I left our wonderful house in Provence and moved to Chicago, IL then Minneapolis, MN, and now Raleigh, NC. 

Over the years, I felt many of our friends were interested in French cuisine but somehow intimidated by it. In 2011 I created Sucre & Sel, Authentic French catering, to share my love of people and cuisine; show that great cuisine does not have to be complicated, and help bring the community together around good meals. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect? 

I was surprised and humbled by the great reception of Sucre&Sel in Minneapolis. People were enjoying expanding their cooking experience and having fun together. As we moved to Raleigh, NC in 2017, I was concerned I had to restart from scratch, building up our network and reputation. As I relied on my strengths in connecting with people and delivering a superior experience, I rebuilt Sucre & Sel to what it has become today: a unique solution to learn how to cook French cuisine or cater to large groups. 

Thanks – so what else should our readers know about your work and what you’re currently focused on? 

I see myself as a facilitator, helping people experience French cuisine in whatever ways best suit them. I propose many different options, from catering small private dinners to larger buffets at rehearsal dinners or corporate events. I also provide online cooking classes for private groups as well as in person. Most recently I have coached (and cooked for) people who have medical conditions and need to completely change their eating habits. 

My clients often mention my personable approach and how much fun cooking can be when given the right instructions and ingredients. What distinguishes me is the support I provide to everyone. I love how food brings people together and want my clients to feel it is accessible to them as well. 

Food should be healthy and flavorful. Sucre&Sel focuses on bringing better ingredients, seasonal vegetables, local seafood, and healthy grains. I have professionally trained at the world-renowned Ferrandi cooking school and in a French restaurant. I have continued to expand my experience and have recently started to offer Indian, Asian or Spanish cuisine too. 

I have offered many different formats, ranging from 1-1 classes to 100-people events. Whatever your needs are, I take pride in working on all details in advance to make sure results will exceed expectations. 

What quality or characteristic do you feel is most important to your success? 

Being a Private Chef is a hard job. I approach it not as a job but as a way to connect with people, share my experience and my love for good, healthy, and flavorful cuisine. My own reward is to see people smile when they realize good food does not have to be complicated nor pricey. Each event is unique and is treated as such in Sucre&Sel: creativity is important to bring something new each time. I believe success comes from setting high expectations for myself, always deeply understanding clients’ needs, and paying attention to all details. But first and foremost, success comes from following my passion for food. 

Contact Info:

• Email: florence@sucre-sel.com
• Website: www.sucre-sel.com
• Instagram: https://www.instagram.com/flosucresel/
• Facebook: https://www.facebook.com/Flosucresel
• Other: https://business.google.com/reviews/l/11697376609130532716?hl=fr