According to the great French chef Jacques Maximin, the work of a chef is learned through hard work and perseverance. Of course, no one can claim to have arrived after two years in the kitchen, but TV shows risk sharing the opposite message.
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In a recent interview with Food and Sens, multi-starred chef Jacques Maximin recounted the critical steps of his career while expressing opinions on the new generation of chefs. Although, in his view, no person passionate about cooking can become a talent after two or three years of work and experience, "Me, at 74 years old, I never stop improving learning and improving in the kitchen."
The chef began his career at a young age; even as a young boy, he helped his mother with the family´s catering business. When he was still in school, he befriended one of the cooks in the cafeteria, and then he began working at the Hôtel de la Plage in Merlimont-Plage, taking his first steps into professional kitchens from there. Then came the stars and glory with his iconic dish, Zucchini with flowers and truffles, which has left an imprint on the modern French culinary scene. If one asks Maximin what cooking represents, he replies, "It is a visceral passion; I live only for it. Even after a 58-year career, I still have the same enthusiasm. As soon as I arrive in a kitchen, I turn around, look at the products, and imagine what we could do with them."
His opinion on the new generation of professionals is stark: kids who participate in a TV show cannot be considered established chefs. "At that age, you don´t talk about talent: first, you must endure. It´s a difficult job with complicated schedules. Talent comes later once you are well-trained, have a solid background, and can express yourself in your kitchen. When I was 20, my idols were Paul Bocuse, Jacques Troisgros, Jean Delaveyne, Roger Vergé... There were no social networks at the time, so I followed what they did, thanks to specialized books and cooking pages in women´s magazines. This made me think outside the box without following the herd."
Crediti Pierre Monetta
"The risk of cooking shows is making young people believe that in two or three years that's enough, it's done, they've arrived. This is totally false: success requires hard work and nothing else. Those who want to jump steps are going straight up against the wall. This is an area where we never stop researching: every day, we learn new things, which shows that we have never actually arrived. The leaders who will emerge in the future will be those who have the patience to learn and then make their mark. Nothing else." At a time in history when we always want to have everything, and now, this big name in French cuisine makes us reflect on the value of humility.
Source: Food and Sens
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Cover Photo: Credit Maxppp - Franz Chavaroche
