Amandine CABROL

Head waiter : 1 restaurant Amandine Cabrol is a passionate and committed chef de rang at Mory Sacko's restaurant, having trained with Simon Horwitz and Jacky Ribault.

Presentation

Born to a mother who was a nurse and a father who was a care assistant, Amandine Cabot didn't seem particularly destined to blossom in the restaurant business. It was a questionnaire we had to fill in in ninth grade that largely decided my future," she explains. After analyzing my various answers, it was the catering professions that stood out. I then went to Granville, to the Lycée Hôtelier, for two years, before completing my final year at Lycée Jean Rose, in Meaux."

The same school as Mory Sacko

Once she had passed her "bac pro", the young woman decided to continue her studies by enrolling at UTEC in Émerainville, Seine-et-Marne, where a certain... Mory Sacko had been a few years before her. There, she obtained a BTS in hotel and restaurant management, followed by a complementary diploma in sommellerie. "I then joined Simon Horwitz's team at Elmer's in Paris. A great adventure in a dynamic establishment, before being hired by Jacky Ribault in his Vincennes restaurant, L'Ours."

In 2023, she becomes head waitress at Mosuke

These two fine experiences led the young woman, somewhat by chance, to apply for a position at Mosuke, Mory Sacko's flagship restaurant in the ^14th arrondissement of Paris. "I think we really hit it off. The fact that I'd been to UTEC in Seine-et-Marne, like him, may have weighed in the balance."

Amandine Cabrol, who joined our Gault&Millau prize-winner at the end of 2023 as a chef de rang, lights up the room with her professionalism and good humor. Gault&Millau awarded her the Jeune Talent en Salle Île-de-France 2024 trophy.