The Origins of Cuisine Mode d’Emploi(s)®
Marx possesses extensive experience in the culinary industry, as a restaurant owner and chef, restaurant critic, and judge on the TV series “Top Chef.” He has trained from the best chefs in France and holds cooking diplomas. Evidently, he has acquired a substantial amount of knowledge to be shared. His desire to share his expertise and interest in professional reintegration prompted him to create a program that would guarantee quality training. The first school opened in the 20th arrondissement of Paris in May 2012. Schools that have opened since are located in “priority neighborhoods,” or neighborhoods that are for socially and economically vulnerable communities. “Fostering local employment is a major concern for us and the choice of regions for our school locations always reflects this objective,” added Director of Communication and Institutional Relations, Jessica Masson. Currently, nine schools exist across France based in Paris, Grigny, Clichy-sous-Bois, Champigny-sur-Marne, Nice, Dijon, Besançon, Toulouse, and Marcq-en-Barœul. On occasion, itinerant training programs are offered in areas where the program settles in for a limited period of time. Besides acquiring skills, Cuisine Mode d’Emploi(s)® represents the realization of a professional project and sustainable integration.
A Recipe for New Beginnings
Cuisine Mode d’Emploi(s)® offers a unique experience in that trainees are given free training, real-life experience, incredible support, and employment opportunities. In exchange, motivation and consistency is all that is asked of those that are accepted. The program has an acronym on which they base the exchange: RER – Rigor, Engagement, and Regularity. While training comes at no cost, dedication to the program is required. Additionally, trainees are encouraged to not think of the past and instead work diligently at building a brighter future. During the application process, recruiting officers don’t dwell on the candidates’ past. Trainees come from all sorts of backgrounds: ages vary, some are refugees, and many have not had work for a long time. “For the past 11 years, we have been offering individuals the opportunity to rediscover a sense of purpose and embark on a path of self-fulfillment at Cuisine Mode d’Emploi(s)®. This has been possible despite the fact that they believed they were doomed,” shared Masson. By the end of the program, trainees are rewarded with a diploma that is recognized by both the government and the relevant professional sector.
From Cooking Classes to a Career
Cuisine Mode d’Emploi(s)®’ provides training unlike other schools. While other training options may be too long, theoretical, or expensive, Cuisine Mode d’Emploi(s)® offers free training in a short period of time to support future employment. For eight weeks, trainees learn basic culinary techniques and time and heat management, encompassing 80 basic cooking techniques and 90 recipes from French cultural heritage. As trainees gain practical real life experience, they have the opportunity to grow in confidence; professional simulations of working in restaurants and bakeries are even offered at training centers! These simulations serve as valuable educational tools, as they allow trainees to apply the knowledge they’ve gained during training. The eight weeks of training are followed by a three week internship at a company. By the end of the program, trainees are fully prepared to enter the workforce. The support provided throughout this process is unmatched to other programs and is part of the reason why a high success rate exists. “Fighting exclusion through professional reintegration is the ambition of Cuisine Mode d’Emploi(s)®,” stated Masson, “We are proud to have among our alumni skilled artisans and full-fledged entrepreneurs in all fields of gastronomy: traditional dining, fast food, mobile catering, bakery, tearoom, and more.” Cuisine Mode d’Emploi(s)® even offers gourmet meals that anyone can purchase to support the organization!
Expanding Sustainability Measures and Making Improvements
In the future, Cuisine Mode d’Emploi(s)® hopes to further strengthen its relations with American partners, as well as make improvements to existing training programs. While plans to expand into the United States previously existed, the COVID-19 pandemic halted these initiatives. Although plans for a school to open in Detroit, MI no longer exist, Cuisine Mode d’Emploi(s)® maintains good relations with the American Embassy in France and hopes to continue partnering in the future. According to Masson, the Embassy has reached out several times to arrange masterclasses with American Chefs, which have taken place with Chef Kevin Belton at the end of 2018 and with Chef Tiffany Derry in February 2020.
As for improvements to the current training program, the priority is to ensure the sustainability of activities, diversification of training programs, and adaptation of new practices. In an effort to remain committed to the environment, products are now sourced from local and short supply chains. Vegetarian recipes are now included in the curriculum, as well as methods for energy conservation and waste reduction. Furthermore, they want to continue offering experimental training programs to attract a more diverse range of talents, especially targeting younger audiences and NEETs (Not in Education, Employment, or Training). By doing so, they will better align with the evolving needs of the professional sector. Lastly, they would like to continue developing exchanges and collaborations in the United States.
Partnering with Friends of Fondation de France
Thanks to donors, training remains free for those admitted to the program. Funds provide free professional clothing and kitchen utensils for each person. These initiatives help professionally integrate those who may struggle to obtain employment and are living in precarious situations. Although trainees may not leave as master chefs, they will be equipped with adequate training to successfully enter the workforce. If you are compelled to give, thanks to Friends of Fondation de France, U.S. donors who value the work of Cuisine Mode d’Emploi(s)® can support their ambitions and make tax-deductible gifts to the fullest extent of the law.
