Always Hungry!: The Cookbook

Product Information

Laurent Dagenais is simply exceptional. Unique and creative, he is one of the few people who impress and inspire me. Not many manage to innovate successfully in social media circles as he has done. Known around the world today, he is an industry leader for whom the best is yet to come. This book is part of that process an absolute must that will make your mouth water! A true talent!" -- Martin Picard, award-winning restaurateur and author of Au Pied de Cochon

Dagenais had never liked sitting in a chair at school, he tells me; he’d started working in a skate shop and then went to a culinary trade school near his home, learning everything from butchery to pastry, and loved it all. He worked in Montreal at Le Local (which no longer exists), and went out to Whistler, British Columbia, to snowboard and cook, ending up at top-ranked Araxi. He has a very different style of communicating with his fans and delivers fantastic content which makes his audience admire him even more.After spending a few hours with Laurent Dagenais, we understand the appeal he has for his online community. His energy is contagious and soothing. Without saying a word in his videos, he makes us want to befriend him and have a drink while cooking with him. You’ve done a couple collab videos with some big chefs that you’re friends with. Are there any chefs that you really hope to do a video with one day? In my opinion, there are several things that come into play in the equation. First, my partner, Amandine Francoeur, has a great eye for all things video. She is a big part of my success, it’s not a “one-man show” as many people think. Then, I often receive comments like my energy and good mood transcend the camera, I guess that helped to achieve success. Finally, I think it’s the authenticity of what we do that makes people want to get on board. I also frequently cook outside in spectacular locations, which amazes many. Between you and me, it makes for some “sapristi” beautiful videos!” Tell us about your book. What are you most proud of?

Social media has opened many doors for people to assist them in creating an audience and also to make the most of the people they have gotten the attention of Many such influencers are making it big on social media. Laurent's food is fun, exciting, accessible and delicious. If you're always hungry, this cookbook is the key to that craving. It will have a permanent place in your kitchen." -- Dennis Prescott, bestselling author of Eat Delicious Father’s name is Not Available. We have no more Information about his Father; we will try to collect information and update soon. Dagenais and his partner Amandine Francoeur are the team driving his success. He does the cooking (and the cleaning, she tells me), and she does the filming. They’re warm and welcoming when I visit their spiral staircase walk-up in the heart of Montreal’s leafy Rosemont district on a Saturday morning, finishing up the week’s laundry – and each other’s sentences – as they recount in French and English what’s happened to them over the past two and a half years.Foraging has always been a big part of my cooking journey - it's interesting to be able to find your ingredients. Every year we go to find wild garlic and ramps in the Spring, then morel and chanterelle mushrooms, it’s fun to follow the seasons. It’s maybe become more popular as food has become a bit trendier throughout the past couple of years, but also through social media people can post their foraging finds and people want to do the same. Social media has definitely had a pretty big influence on the foraging trend. Are you having as good a time as it looks? I ask. “One hundred percent,” says Dagenais, Francoeur nodding in agreement. “It’s not a front. This brings me happiness, and I’m less stressed than when I worked in restaurants. Laurent Dagenais welcomed us into his warm and refined home to answer a few questions about the launch of his cookbook “ Toujours faim“. On a beautiful fall day, the online star warmly greeted us with his charming smile! He has inspired hundreds of thousands together with his creative ideas and exceptional content material People love looking her videos and having amusing with them by using liking, commenting, and sharing them.

Just all the traveling I’ve been doing lately. It’s really the image of what you can see online—people who follow me know I did a tacos video, I did some lasagna. I [like to do] Saudi, French, Mexican, Canadian, Asian. I really do a bit of everything. Traveling was a big part of why I have interest in those cultures, from going to a taco store in Mexico to meeting some crazy people in Bangkok. I love the whole French manner of serving, with tableside service and all the old traditions and etiquette. It’s very close to my heart.” Laurent Dagenais I make cooking approachable,” Dagenais reflects. “Chefs and home cooks want to know how to make something from the beginning: that’s how it should be. I don’t think I come off as someone who takes himself too seriously. We don’t pretend to be working at a Michelin-starred place.” That lasagna is not the kind of thing you’re going to think about making on a Monday night at 6pm,” Dagenais says with a laugh. “It takes about five, six hours to make. The light changes while we’re making it and shooting it! But good cooking takes time; people appreciate that.”Where does Chef Dagenais eat when he’s not jet-setting around the globe? Here, we ask for his top hometown recommendations; the best mouth-watering, must-visit spots in Montreal. From authentic Thai food to fresh pasta, he knows the ins and outs of Montreal’s bustling food scene. Pichai It might be out-of-date to say, but a well-made French classic is hard to beat,” says Dagenais. “And I love the whole French manner of serving, with tableside service and all the old traditions and etiquette. It’s very close to my heart.” Social media has opened many doorways for people to help them in creating an target market and additionally to make the the majority they are becoming the attention of Many such influencers are making it huge on social media.

Foraging for ingredients has become quite a significant pastime for many involved in the culinary arts and home-cooks alike, beyond the niche groups who have traditionally followed this approach – what appeals to you about foraging for ingredients? Why do you think it has become more popular in recent years? You mention that the rabbit with mustard sauce is your favorite dish of all time. Are there any close seconds in here that you’re especially excited for people to try? He has a totally extraordinary fashion of speaking with his lovers and grants fantastic content which makes his target market recognize him even greater. Chef and social media phenom Laurent Dagenais never imagined that he would one day leave his job in the restaurant business to devote himself exclusively to creating online cooking videos. His nearly wordless clips ooze a cool confidence in the kitchen, with Laurent serving up next-level food, accompanied by a drink and impeccably selected music. Millions of people are following along for the ride. The mother’s name is Not Available. We have no more Information about his Father; we will try to collect information and update soon.I’m not really sure if I can even recall it! It was probably at home cooking barbecue, something like a pork tenderloin with some rice. Nothing fancy, but I thought it was fun to create something and serve it to your family and loved ones. I don’t even know if it was good, but that was pretty much the first time I started cooking.