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The 1st woman head of the F&B department of an international luxury brand in the Philippines, French chef Anne-Cécile Degenne is in charge of the kitchens at the Raffles & the Fairmont Makati (Philippines). Fresh sea bream, coconut milk, and Pili nuts marinated in lemon juice... She reveals all the secrets of a Filipino ceviche, along with Guillaume Hapian, Talent & Culture Assistant.
During the last episode, Jasmine Ouslimani, Change Project Manager, discovered the recipe for a fresh and organic salad with Chef Nurretin Celik, Rixos the Palm Dubaï.
For this brand new edition, the young Chef Anne-Cécile Degenne, who became famous since her participation in the French TV show "Top Chef" on M6 (French tv channel) in 2014, revisits the famous ceviche ... with Filipino style!