The great chef Thierry Marx led a cooking workshop this morning for families who benefit from food aid, his mission is to make a balanced and cheap dish with products of the association. This action is being carried out as part of the exit from the poverty barometer. Commentary on images of the cooking class given by the chef alternating with his interview on the virtues of cooking and sharing and the testimonies of participants beneficiaries of the Secours Populaire.
The Michelin-starred chef Thierry MARX is in Besançon to discover in the Palente district the future premises of his school "Cuisine, mode d'emploi" located in the former Lip factory, his cooking school will train kitchen clerks or serveru in catering, It is aimed at people in difficulty: long-term unemployed or struggling for years on the same model as its Parisian school. He was welcomed by Jean-Louis Fousseret, President of the Grand Besançon (PS). For this chef with an atypical background, cooking is a school of life that teaches values that he wishes to transmit, that is, commitment, rigour and regularity. Interview with Thierry MARX, Bernard CHAMPREUX , President of the Union des Métiers et des Industries de l'Hôtellerie, ready to hire staff at the end of this professional training. In Franche-Comté, 400 jobs are still not available in the restaurant trades.
Thierry MARX, chef of the restaurant Roc en Val à Montlouis sur Loire takes part in the show "Télé Caroline": he presents the dessert he specially designed for the "duo on" of the game of seduction for the main guest of the show Patrice LAFONT: the "Feuillantine aux 2 cacao". It’s his first television.
Interview with Thierry MARX, chef, 2 Michelin stars, on the occasion of the release of his cookbook "Bon!". He evokes the invasion of industrial and frozen products in the restaurant, the culinary shows on the television such "top chef" of which he is part of the jury and the passion of the French for the cuisine which becomes again a true leisure.
Thierry Marx, two-star chef at the Château Cordeillan-Bages in Pauillac, interviewed by Elise LUCET, talks about the culinary preferences of young people, talks about his plan to open a new style of restaurant, a street cuisine based on French heritage and its current sources of inspiration from Asia.
Meeting with chef Thierry MARX who, on the occasion of the Christmas holidays, lends himself to the blind tasting exercise of three chocolate logs: a frozen log, that of a pastry maker, and a supermarket log. He then presents his molecular log, a biscuit based solely on chocolate and water. The log is not cooked but put in a vacuum machine. Commentary on factual images, interview of Thierry MARX, chef Mandarin Oriental, of Raphael HAUMONT, researcher in molecular chemistry.
Interview with Chef Thierry MARX in the Pauillac region, chef of the Relais Château Cordeillan Bages. It evokes memories of childhood. Raised in Paris by his grandparents in the district of Ménilmontant, where several cultures were already mixed, he looks back on his "cocotte minute" years and the smell of potato leek soup in the Ménilmontact the smell of spices in the Belleville district.
In Charente Maritime, at the Bedenac detention centre where prisoners with a sentence of less than 10 years are admitted and to offer them better prospects of reintegration, some of them have the possibility to follow a professional training in cooking orchestrated by the chef Thierry MARX. Interviewed Thierry MARX explains that having himself grown up as a child in a difficult neighborhood surrounded by friends who did not have the same chance as him, he is particularly sensitive to the fate of prisoners, So he gives cooking classes where he teaches that cooking is an act of love. Testimony of a prisoner face flocked on the contribution of this professional training for his future.
Chef Thierry MARX has proposed a cooking workshop for 15 regional chefs at the apprentice centre. He explains how he sees cooking as seduction and insists on the aesthetics of dishes. Interview of Pascal BASTIAN, second in the kitchen at "L'Arnsbourg/ Baerenthal" surprised to see how Thierry MARX works around the product.
Chef Thierry MARX is also a great sportsman and judoka. He practices martial arts and gives courses to managers and business leaders to teach them to better understand stress and deal with certain situations.
Thierry MARX, chef discusses his work and the contribution of molecular chemistry in the elaboration of his dishes and his molecular cuisine. For him, the mechanism of molecular cooking consists in the understanding of the transformations to be made on the product without distorting its taste, things have made very little progress since Auguste ESCOFFIER, author of a "Culinary Guide" in 1902 already demanding to know more about chemistry. For chef Thierry MARX, molecular chemistry allows us to add texture to our products and the right temperature for cooking and to discover new flavours.
Meeting in the Médoc with the chef of the Relais è Châteaux Cordeillan Bages Thierry MARX on his menus, his way of designing his dishes: his first step was to mix dishes and wines in this wine region of the Médoc.
The chef Thierry MARX, now based in the Médoc region, first lived in Paris, he looks back on his formative years: he was a pastry companion with the Companions of Duty interspersed by his experience of military service in Lebanon during the war and his psychological repercussions.