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Edmond tells his story and about the connection of cooking and high speed snowboarding:
"The world snowboard record is 201 km/h.
My aim? To beat this."
"I acquired the ability for meticulous preparation of equipment, and of physical and mental conditioning during my professional employment in haute cuisine in renowned establishments. Having obtained six diplomas in the food profession - unter the direction of Maȋtre Baroli, master chef and member of the French Culinary Academy - I collaborated at the Louis XIV in Monaco and with Jacques Maximan, bothe holders of 3 Michelin stars. I then worked as kitchen chef with Arnaud Poële, who was chef in the kitchens of the famous Cap eden Roc, considered one of the finest palace hotels in the world, frequented by a majority of celebrities. Noted for my ability, I then became a private chef to a French minister and kitchen chef with the Saudi royal family.
At this level of culinary art, everything must be considered and measured to the last millimetre; there is no second chance. One is at this level of perfection which necessitates total involvement and engagement.
Similar to working in the kitchen, my chosen field of sport, speed-snobording, begins with a long and meticulous preparation of equipment, and of the mental and physical condition. There is a great deal of rist involved: falls can be extremely violent on a snowboard since the position in the air is asymmetrical. Unlike skiing at speed when the bindings release in the case of a fall, with a snowboard both feet remain imprisoned.
In order to keep in a stright line, total control of the technique of alpine snowboarding is indispensable. A neutral position on the board is vital: neither in 'backside' (with the back facing downhill) or 'frontside' (facing downhill). This "zero" is a complex combination of adjusting of angles, position of the bindings, angle of the boots and an aerodynamic body position perfected in a wind-tunnel."