{"id":15,"date":"2025-09-08T18:17:42","date_gmt":"2025-09-08T18:17:42","guid":{"rendered":"https:\/\/microcrew.dev\/?page_id=15"},"modified":"2025-09-08T18:17:43","modified_gmt":"2025-09-08T18:17:43","slug":"about","status":"publish","type":"page","link":"https:\/\/microcrew.dev\/?page_id=15","title":{"rendered":"About"},"content":{"rendered":"
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\n\nMeet the Chef<\/span>\n\n\n\n

Hi, I’m Evelyn<\/h1>\n\n\n\n

Culinary innovator, flavor architect, and your guide to extraordinary cooking<\/p>\n\n\n\n

From molecular gastronomy labs to cozy home kitchens, I’ve spent over a decade perfecting the art of making exceptional food accessible to everyone. Welcome to my culinary universe.<\/p>\n\n\n\nExplore My Recipes<\/a>\n\n<\/div><\/div>\n\n

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\"Chef<\/figure>\n\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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My Culinary Journey<\/h2>\n\n\n\n

It all started in my grandmother’s kitchen in Lyon, where I learned that cooking isn’t just about following recipes\u2014it’s about understanding ingredients, respecting traditions, and fearlessly innovating. At age eight, I was already experimenting with flavor combinations that made my family question my sanity (and then ask for seconds).<\/p>\n\n\n\n

After graduating from Le Cordon Bleu Paris, I spent five years working in Michelin-starred restaurants across Europe, learning the precision and artistry that defines exceptional cuisine. But I always felt there was a gap between high-end gastronomy and everyday cooking\u2014a space where innovation could make restaurant-quality techniques accessible to home chefs.<\/p>\n\n\n\n

That’s when MicroCrew was born. This platform represents everything I believe in: precise techniques, bold flavors, and the democratization of extraordinary cooking. Every recipe here has been tested not just for taste, but for the joy it brings to both the cook and those lucky enough to share the meal.<\/p>\n\n<\/div>\n<\/div>\n\n

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Experience & Recognition<\/h2>\n\n\n
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\ud83c\udf93<\/div>\n\n\n\n

Le Cordon Bleu Paris<\/h3>\n\n\n\n

Grand Dipl\u00f4me in Culinary Arts
Graduated Summa Cum Laude<\/p>\n\n<\/div><\/div>\n\n

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\u2b50<\/div>\n\n\n\n

Michelin Experience<\/h3>\n\n\n\n

5 years in Michelin-starred kitchens
Including L’Ambroisie & Guy Savoy<\/p>\n\n<\/div><\/div>\n\n

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\ud83d\udcd6<\/div>\n\n\n\n

Published Author<\/h3>\n\n\n\n

“Modern Techniques for Home Cooks”
James Beard Award Nominee<\/p>\n\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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“Cooking is not about perfection\u2014it’s about connection. Every dish tells a story, creates a memory, and brings people together.”<\/blockquote>\n\n\n\n

\u2014 Evelyn<\/p>\n\n<\/div>\n<\/div>\n\n

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\"Evelyn<\/figure>\n\n<\/div><\/div>\n\n
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Beyond the Kitchen<\/h2>\n\n\n\n

When I’m not developing recipes or writing, you’ll find me exploring local farmers markets, hunting for the perfect vintage cookware, or practicing yoga (which helps with all those long hours standing in the kitchen!).<\/p>\n\n\n\n

I’m obsessed with discovering how traditional techniques from different cultures can be adapted for modern kitchens. My pantry is a United Nations of ingredients, and my spice collection has officially taken over two cabinets.<\/p>\n\n\n\n

Fun fact: I test every single recipe on this platform at least five times before publishing. My neighbors have become very enthusiastic taste testers, and my rescue dog Luna has developed quite sophisticated palate preferences.<\/p>\n\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

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Let’s Connect<\/h2>\n\n\n\n

I love hearing from fellow food enthusiasts! Whether you have questions about a recipe, want to share your own culinary adventures, or just want to say hello, don’t hesitate to reach out.<\/p>\n\n\n

\n\nGet In Touch<\/a>\n\n\n\nFollow on Instagram<\/a>\n\n\n\nJoin Newsletter<\/a>\n\n<\/div>\n<\/div>\n<\/div>\n\n
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As Featured In<\/h3>\n\n\n
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Food & Wine<\/p>\n\n<\/div><\/div>\n\n

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Bon App\u00e9tit<\/p>\n\n<\/div><\/div>\n\n

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Saveur Magazine<\/p>\n\n<\/div><\/div>\n\n

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Eater<\/p>\n\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

My Culinary Journey It all started in my grandmother’s kitchen in Lyon, where I learned that cooking isn’t just about following recipes\u2014it’s about understanding ingredients, respecting traditions, and fearlessly innovating. At age eight, I was already experimenting with flavor combinations that made my family question my sanity (and then ask for seconds). After graduating from … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":{"0":"post-15","1":"page","2":"type-page","3":"status-publish","5":"infinite-scroll-item"},"_links":{"self":[{"href":"https:\/\/microcrew.dev\/index.php?rest_route=\/wp\/v2\/pages\/15","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/microcrew.dev\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/microcrew.dev\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/microcrew.dev\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microcrew.dev\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15"}],"version-history":[{"count":1,"href":"https:\/\/microcrew.dev\/index.php?rest_route=\/wp\/v2\/pages\/15\/revisions"}],"predecessor-version":[{"id":16,"href":"https:\/\/microcrew.dev\/index.php?rest_route=\/wp\/v2\/pages\/15\/revisions\/16"}],"wp:attachment":[{"href":"https:\/\/microcrew.dev\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}