Thierry Marx's Culinary Schools to Reopen Following Funding Concerns
Five culinary training schools will resume operations after resolving financial issues related to professional training funding.
Philippe Rio, the mayor of Grigny, expressed relief as the Culinary Education program, known as Cuisine mode d’emploi(s) (CME), will avoid permanent closure.
The announcement comes after weeks of discussions with various stakeholders, including France Travail.
The program had previously shut down five of its nine schools located in Grigny (Essonne), Clichy-sous-Bois (Seine-Saint-Denis), Champigny-sur-Marne (Val-de-Marne), Dijon (Côte-d’Or), and Marcq-en-Barœul (Nord), but will now welcome trainees again starting from June 10.
The CME program, founded in 2012 by Michelin-starred chef Thierry Marx, focuses on training individuals who are often distanced from the job market.
It provides a certified eleven-week course in culinary skills, aimed at equipping participants with practical cooking techniques.
Directors of the program indicate that to date, 4,152 trainees have completed the course, achieving an 84% success rate in employment, with 68% securing permanent or temporary contracts upon completion.
However, recent changes in professional training funding have necessitated a reevaluation of CME's economic model.
The initiative now largely relies on Operational Preparations for Individual Employment (POEI), a funding mechanism that requires companies to commit to hiring candidates before they receive any training.
This change has presented challenges for smaller businesses, who might hesitate to recruit without prior knowledge of the candidate's capabilities.
Véronique Carillon, the general director of CME, stated that securing partnerships with robust businesses is crucial to sustaining the program.
Transitioning to collaborating with temporary employment agencies has emerged as a strategy to meet the industry's pressing demand for skilled workers in hospitality and catering.
Currently, CME has plans to implement approximately 200 POEIs between June and December 2025, of which over half will be located in Île-de-France.
These efforts involve close collaboration with local municipalities, associations, and enterprises engaged in public catering to expand available training sessions.
In coordination with the intercommunal catering syndicate, Sirev, and other local partners, the CME aims to facilitate a broad range of placements in cooking and service roles.
The program also continues to seek additional financial support as they move forward into the future.
An ongoing steering committee has been established to navigate these developments and ensure a stable reopening process.
Despite the previous challenges, Carillon emphasized the abundance of candidates eager for training opportunities.
Future sessions are anticipated with optimism as efforts continue to secure adequate funding for the sustainability of the program.
The announcement comes after weeks of discussions with various stakeholders, including France Travail.
The program had previously shut down five of its nine schools located in Grigny (Essonne), Clichy-sous-Bois (Seine-Saint-Denis), Champigny-sur-Marne (Val-de-Marne), Dijon (Côte-d’Or), and Marcq-en-Barœul (Nord), but will now welcome trainees again starting from June 10.
The CME program, founded in 2012 by Michelin-starred chef Thierry Marx, focuses on training individuals who are often distanced from the job market.
It provides a certified eleven-week course in culinary skills, aimed at equipping participants with practical cooking techniques.
Directors of the program indicate that to date, 4,152 trainees have completed the course, achieving an 84% success rate in employment, with 68% securing permanent or temporary contracts upon completion.
However, recent changes in professional training funding have necessitated a reevaluation of CME's economic model.
The initiative now largely relies on Operational Preparations for Individual Employment (POEI), a funding mechanism that requires companies to commit to hiring candidates before they receive any training.
This change has presented challenges for smaller businesses, who might hesitate to recruit without prior knowledge of the candidate's capabilities.
Véronique Carillon, the general director of CME, stated that securing partnerships with robust businesses is crucial to sustaining the program.
Transitioning to collaborating with temporary employment agencies has emerged as a strategy to meet the industry's pressing demand for skilled workers in hospitality and catering.
Currently, CME has plans to implement approximately 200 POEIs between June and December 2025, of which over half will be located in Île-de-France.
These efforts involve close collaboration with local municipalities, associations, and enterprises engaged in public catering to expand available training sessions.
In coordination with the intercommunal catering syndicate, Sirev, and other local partners, the CME aims to facilitate a broad range of placements in cooking and service roles.
The program also continues to seek additional financial support as they move forward into the future.
An ongoing steering committee has been established to navigate these developments and ensure a stable reopening process.
Despite the previous challenges, Carillon emphasized the abundance of candidates eager for training opportunities.
Future sessions are anticipated with optimism as efforts continue to secure adequate funding for the sustainability of the program.