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. 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? 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. 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? He hails from Canada. He is 32 years antique [not confirmed] as of 2022. He is Canadian with the aid of Nationality. His Zodiac sign is Leo. He finished his early schooling at a nearby high faculty in Canada. After that, he enrolled at a local college in Canada from where he graduated.

Father’s name is Not Available. We have no more Information about his Father; we will try to collect information and update soon.I love this book. Laurent burst onto the scene like a breath of fresh air and brings FUN into the home kitchen!" -- David McMillan, award-winning restaurateur and bestselling author of Joe Beef: Surviving the Apocalypse Besides the rabbit… the octopus is also very dear to my heart. That’s something I made for a video in Greece. That love now comes from both local and global companies. Always true to his roots, Dagenais shares his love for Montreal bagels and maple syrup. He’s worked with Québec brand La Belle Excuse since the beginning, initially with their Mediterranean sea salts and most recently collaborating on a co-branded Greek olive oil. And there’s more in the works. He has a very different style of communicating with his fans and delivers fantastic content which makes his audience admire him even more. 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!

Oh, I don’t think—I know exactly what happened [laughs]. There are a couple things I learned the hard way. Like, you don’t have to say “salmon” before “gravlax,” because the “lax” in “gravlax” actually means salmon, so people made sure to mention that in the comments. The other thing is that I started this big war in the comments between all the Scandinavian countries. The Norwegians were saying that [dish] was from Norway; then you got the Swedish involved, the Finnish involved, the Danish involved. The Russians got involved. Everyone’s, like, going nuts in the comments. Sometimes, it’s just a matter of a bunch of action in the comments to make a video viral, so I feel like it was more about the controversy of the recipe than the actual recipe [laughs]. 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 is Smart and Attractive. He is extremely famous among the children. He is approximately five’7″ inches tall and weighs round 70kg. He has a Lean Build. He has brown eyes and Baldhead. 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 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 watched the gravlax videos this morning. What do you think it is about those videos that people connected to?

He has a huge target market, and you may see how he gives them credit for his growth on social media via constantly posting new content for them to experience.

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 inspires me with his food and style. What an absolute legend!" -- Andy Hearnden, chef and creator of Andy Eats 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.