After two intense months of training in Toulouse at the Cuisine Mode d’Emploi(s) cooking school led by Thierry Marx, the 12 Ukrainian chefs concluded their stay in France with a few memorable days in Paris. This program, designed to provide solid culinary skills and prepare for the opening of La Cantine de Marioupol in Dnipro, marked a decisive step in their journey of retraining and reconstruction.
On their final day, the chefs had the honor of refining their skills alongside Thierry Marx himself and were presented with an official certificate by Vadym Boytchenko, Mayor of Mariupol, who praised their commitment.
Their stay in Paris concluded with an invitation to the City Hall, where Paris Mayor Anne Hidalgo honored them during the reception for French mayors as part of the annual Congress. This moment was also marked by the presence of the largest Ukrainian delegation ever welcomed at the Congress, composed of 46 mayors and deputy mayors. Together, these local leaders exchanged ideas on partnerships and initiatives to strengthen ties between France and Ukraine.
Before leaving Paris, the chefs had the opportunity to discover the treasures of the French capital, with unforgettable visits to the Louvre, the Centre Pompidou, Notre-Dame, and the Eiffel Tower. These cultural moments provided a peaceful and awe-inspiring interlude before their departure.
Back in Ukraine, these chefs are about to write a new chapter. They reunited emotionally with their loved ones, and some will soon join the future team at La Cantine de Marioupol, a cultural and gastronomic third-place set to open in Dnipro. This space, designed for displaced Ukrainian families, will become a place of solidarity and exchange where they can put into practice the techniques and recipes they learned in France.
This initiative, supported by Stand With Ukraine and its partners, highlights the importance of international solidarity in the reconstruction of Ukraine. It also demonstrates how joint projects can transform hardships into opportunities. The chefs, enriched by this experience, will carry with them French culinary expertise and the hope for a more optimistic future.
