Chef Michel Thomann - Cooking At Home Allows Me To Experiment And Perfect Different Recipes I Create (Chef From France)

 

I was influenced by my grandparents growing up on their farm in France. I learned everything from the ground up - from having my own garden, growing herbs and vegetables to tending to livestock.

 

1. Tell us about your background and journey.

I was born in France and raised by my grandparents. It was my grandmother who ignited my passion for cooking at a really young age. I went to culinary school at the age of 14 and it was then that I began my culinary journey. I was an apprentice with Chef Paul Bocuse at the age of 21. I spent many memorable years learning and perfecting techniques working under him. I am very grateful to have had this opportunity and this experience helped me become the chef I am today.

2. What led you to take up this career path?

I was influenced by my grandparents growing up on their farm in France. I learned everything from the ground up - from having my own garden, growing herbs and vegetables to tending to livestock to ensure I always had the highest quality meats.

3. What does your typical day looks like?

 

I like to wake up around 6am and have a coffee with my breakfast. I spend 3 hours in the morning browsing the social media of the top chefs and food trends. At 12pm I go to the gym and get my daily workout done. After the workout I will head home and spend a few hours in my kitchen experimenting with recipes and new techniques.

 

 

4. Does one's approach change when cooking profesionally and at home?

Yes. Cooking professionally there is a lot more pressure and I am meticulous about the details. Cooking at home is a more relaxed environment and allows me to experiment and perfect different recipes I create.

5. Is there a dish you particularly associate yourself with?

No. I cook all types of cuisines and don’t associate myself with one dish in particular.

6. Can cooking be learnt at culinary schools or a natural talent is required?

Yes cooking can be learnt at culinary schools but it does require natural talent to be exceptional and stand out from the rest.

7. Which is your favourite book and why?

The Art of War by Sun Zhu. Although the book was written thousands of years ago many of the principles in the book still apply today. 

Interviewed By - Nimisha Dutta