Meilleur Ouvrier de France

Session: The Evolution of Sous Vide: Inception to Commercialization

Get to Know Jean Marc

An expert in the art of sous vide cooking, acclaimed French Chef Jean Marc Tachet grew up in his family owned restaurant.  With parents who were in the restaurant business Tachet says “I was born to be a chef”.  Tachet worked throughout France with renowned chefs: Renard Roucou, Gerard Cortembert and Paul Bocuse.  In 1993 at the age of 25 Tachet became Meilleur Ouvrier de France (a culinary award given out only ever 4 years in France) becoming the youngest such winner in the history of the competition.  Tachet also has the designation of being a member of Maitres Cuisiniers de France. Tachet has spent the last 20 years teaching technique to chefs around the globe.