“When you decide to cook your food in a solar oven, you can throw away your watch because the cooking time is obviously longer but it is carried out at low temperature, which preserves the food better,” assures Thierry Fougère. For four years, this 67-year-old cabinetmaker based in Puygouzon (Tarn), a town in the Albi conurbation, has been raising awareness of energy independence by using and marketing solar ovens.
Using a model created in the 1970s, he launched his company L’Atelier soleil in order to offer courses to people looking for an alternative to the electric oven, concerned about environmental protection and curious about this gentle cooking. From March to the end of October, the artisan only uses this cooking method for all his family’s meals.
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What are the main benefits of solar cooking compared to traditional cooking methods?
**Interview with Thierry Fougère: Champion of Solar Cooking**
**Interviewer:** Thierry, you’ve dedicated four years to promoting solar ovens through your company, L’Atelier soleil. What inspired you to start this venture?
**Thierry Fougère:** Well, my background as a cabinetmaker led me to appreciate sustainable practices and energy independence. When I discovered the benefits of solar cooking, I realized it could provide a healthier alternative to conventional ovens while also being environmentally friendly.
**Interviewer:** You mentioned that cooking times are longer with a solar oven, but the food retains its quality better. Can you elaborate on that?
**Thierry Fougère:** Absolutely! Solar ovens cook at lower temperatures, which helps preserve the nutrients and flavors in the food. It’s a gentler method, allowing for a richer taste. You might have to adjust your schedule, but the benefits are worth it.
**Interviewer:** You’ve been using solar cooking exclusively from March to October for your family meals. What reactions do you get from others when you share this lifestyle choice?
**Thierry Fougère:** People are typically curious and intrigued. Some admire the effort, while others can be skeptical about relying solely on solar energy. It sparks a lot of conversations about sustainability and energy independence.
**Interviewer:** For readers considering solar ovens, what do you think would be the most significant barrier for them to switch from traditional cooking methods?
**Thierry Fougère:** Time is a big factor. In our fast-paced society, many people are used to quick cooking methods. However, I encourage people to embrace the change and think about the long-term benefits for their health and the planet.
**Interviewer:** That’s an interesting perspective. How do you think people would react if they had to sacrifice convenience for eco-friendliness? Could this spark a debate among readers about modern cooking practices?
**Thierry Fougère:** I believe it would! There’s a genuine divide between those prioritizing convenience and those willing to advocate for environmental sustainability. It’s a conversation worth having—balancing our lifestyles with our impact on the environment is critical, and solar cooking challenges our perceptions of both.
**Interviewer:** Thank you, Thierry. Your insights certainly encourage us to reconsider how we cook and the choices we make regarding energy consumption.
**Thierry Fougère:** Thank you for having me! I hope more people give solar cooking a try.
