Fabrice Benezit has quite a following. We’re not talking about the 15 cooks working for the Cannes, France, native at The Charleston Place where the sweets department stays busy 22 hours a day. Or the chefs at Sorelle , the Broad Street hotspot whose dessert program is curated by Benezit.
We’re referring to his Instagram entourage of nearly 150,000 followers. His fans are hungry for Benezit’s pastry pictures and videos set to cheerful music. From posting photos of a passion fruit mousse with Champagne gelée to film of his three dogs — two bullmastiffs and one shih tzu — Benezit is balancing building an audience with his daily duties at the restaurants.
Social media’s influence is undeniable in this day and age. Across the state , the allure of TikTok, Instagram and Facebook fame is tightening its grip on restaurants. Today, 97 percent of consumers use at least one social media platform, a Datassential study found.
And over half of consumers consult social media for food news and restaurant advice. “It’s a fun page,” said Benezit, who seeks help with posts when he’s busy in the kitchen. “I’ve been lucky people have been following me for so many years.
” What’s dessert dim sum? Visit this Charleston bar to find out. Fabrice Benezit. The French food that inspired the chef was all over social media during the Olympics in Paris.
There were the muffins that took TikTok by storm , videos of U.S. gymnastics team members reviewing the spread in the Olympic.