It happens to all of us. Sometimes such situations occur, that totally unexpectedly, independently of us, our life has to change. These circumstances turn our current rhythm and well-known, established order upside-down and force us to find a “plan B”.
That’s also what happened here… On December 17, 2009 Marek Brzeziński gave his last lecture to the students of the Schiller University in Paris… and the very next day the last Polish show on Radio France Internationale was broadcast, ending the 80-year history of Polish language presence on its air. Marek Brzezinski worked at that radio station for 21 years… And so within two days the doors of the university and radio were closed, and with them, the 21 year-old chapter of his professional life.
“Cooking is like sex. Everyone’s doing it all over the world, but only a few, in sex as well as in the kitchen, are artists. Being an artist is not just possessing innate skills and a touch of genius, but also technology, and that can only be learned from the best “- Marek Brzezinski wrote in his cover letter to get into the ranks of the Culinary Academy Le Cordon Bleu. We can learn what happens next by reaching for the book “Behind the scenes of the Culinary Academy”, in which Marek Brzezinski writes how he crossed the Academy threshold, what he learned and discovered there. Together with the author we will also travel to various parts of France, its flavours, fragrances and colours… all this to eventually reach your own kitchen and put into practice some of the recipes provided by Marek Brzeziński.
Marek Brzeziński – lives in France. English teacher and psychologist (University of Lodz), PhD (University of Gdansk), a graduate of the Culinary Academy Le Cordon Bleu, a correspondent for the Polish Radio in Paris, Tour de France commentator. For 21 years he was a professor at the University of Schiller in Paris, where he taught psychology and cultural anthropology. Author of the book about Nicolas Sarkozy – “Politician and media star.” Father of four children. He loves to cook, eat, ski and visit his beloved Lodz.
Source: Marek Brzeziński, “Kulisy Kulinarnej Akademii” (Behind the scenes of the Culinary Academy). November 2012, Helion.
