Not a single article mentions that he is self-taught. After a singular journey that took him from Liberia to Lebanon and the United States, Alan Geaam landed in Paris, where he found a job as a dishwasher. The rest is history: he took the chef's place at the drop of a hat, taught himself the basics of cooking and, finally, successfully opened his own restaurants.
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Museums, witnesses to our culture, are open to all. When they join forces with chefs who are emblematic of our gastronomy, they offer a unique experience to discover.
