Accounts of people “lifting themselves up by their bootstraps” have been around for more than a century, since the phrase took on its current meaning. Critics say that hard work is not enough, but true stories of success from unlikely starts abound.
Thierry Marx, French chef of the year in 2006, is one of those stories. He was a poor student from a bad neighborhood. His grades weren’t good enough to get into hotel school, and he dropped out of a school for building trades. “I was furious…,” he told The Figaro, a French newspaper. “I messed around, got into fights. I ran away, I escaped to Paris … Champigny-sur-Marne, the city where I lived, was a ghost town, a wasteland.”
This happens when I have been alone too long—the words start to leak out of everything and they will not stop. I cannot look around, I cannot take a single step, without it becoming prose, and it is not welcome. It thrusts me into a place where language imposes this acute separation between me and everything else—leaks its ink out of the bark, the pavement, the sky, flowing directly from itself to me in the form of a stream of words, and it will not let me rest.
In a Culture Keeper first, at least in recent memory, we bring you a recipe! In a video report narrated in French (never fear, non-French speaker, we’ve included some English text for you), Bill Diem takes us from the market to the kitchen to a dinner table surrounded by friends ready to enjoy the evening’s star dish. Along the way he sheds some light on the history of this representative of France’s reputed culinary traditions.