At the Mozart Institute, Michelin-starred chef Jacques Chibois advocates for simple, healthy, and pleasure-oriented cuisine. Committed to supporting cancer patients, he shares his expertise to combat malnutrition.
As part of the third conference organized by the Mozart Institute, Michelin-starred chef Jacques Chibois shared his vision of food as healing and a source of pleasure. For several years, he has been conducting culinary workshops for cancer patients with dietitian Sophie Estran, in partnership with the Antoine Lacassagne Center and the Alpes-Maritimes Department. In this interview, he emphasized the importance of maintaining the quality of products, taste, and nutritional values to support health. With his warm and human approach, the chef demonstrates how cooking can recreate social bonds and help combat malnutrition related to treatments. An inspiring meeting where pleasure, simplicity, and transmission are at the heart of the exchanges.
Interview with Chef Jacques Chibois:
What motivated you to participate in a conference like this?
Jacques Chibois: “There was malnutrition among patients and a significant health problem even after recovery. The major issue is the 100 days to get through. Dr. Cluzeau contacted me and made me understand. I spent a week with them, to meet everyone, ask questions to understand what a cook could bring to medicine. That’s when I understood things, vitality. And I realized that, for a patient, diet is crucial for recovery. Of course, first, it’s the medication, the surgery, etc. But when all that is done, you have to be able to resume life. And so food is for that. It’s food that gives you the strength to fight your illness. Health is also made by what we eat. What do we eat? Do we eat healthily? Do we eat well-prepared food? We have pleasure. We eat what we need, balanced, and so on. Those are the true values that are important. It’s important to cook well, to have good products, to take the time to do it, to participate and to take pleasure in doing it. You will have the pleasure of living, you will forget all the misfortunes you have been through and you will erase them with happiness. I do this because I know that one day, it will be me in that situation. And I would like to find people who will be there to offer support. Faced with illness, you have to be selfless, you have to help, you have to act.”
How did the connection between you and the Mozart Institute come about?
That’s thanks to what I did with Dr. Cluzeau at l’Archet. For four years we’ve been working on this, making great progress. They’ve almost doubled the number of recoveries, thanks to nutrition. And so, with the Mozart Institute, I connected thanks to someone I greatly admire who does a lot for the department, Charles-Ange Ginezy. I am here because of him. I knew his father, not for his politics, but for his personal and family values.
How has your experience as a Michelin-starred chef evolved through your interactions with people during your workshops?
I’ll tell you, it’s enriching. Being with people like these, doctors, dietitians, patients, it’s a treasure. They challenge you, meaning you go beyond your profession. You also understand the future of your profession, the progression needed. Beyond the pleasure of eating and being a great chef. I’ve been Chef of the Year three times, I’ve achieved everything. But after that, you must continue to grow. And thanks to things like this, we share our experiences and give them to others, to science, to medicine, to help things evolve. It’s our commitment to the quality of our profession that makes us very sensitive to the evolution of this profession and especially of food.
What role has cooking played in your own well-being or your relationship with health?
Well, I’m knocking on wood, whatever you like, I’m 73 years old. I’ve never stopped working, I’ve never been sick. But it could happen tomorrow. My mother was an excellent cook, and she used great products. I continued, and I’ve always eaten very well, with pleasure. And you don’t gain weight, you stay healthy! I can tell you quotes from many people, my team, everyone. They say, ‘Mr. Chibois, we can’t keep up with you. You’re full of energy.’ And why? It’s knowing how to eat well. You have a good car, but if you put the wrong fuel, it won’t work, it will cough, it will always be at the mechanic. We are machines too.
Also, it’s important to transmit to the world the joy of life, to love people, to forget the problems. We must follow our school teachers. In any problem, there’s always a solution. So, you must find it, your solution.
You don’t dwell on problems. Don’t give up. Always move forward and stay energetic. Always keep a winner’s spirit, always stay positive. Health is mental too.
What advice would you give to someone wishing to eat better but doesn’t know where to start?
You have to start at the beginning. First, choose good products, enjoy eating a good product. And especially keep it simple, not too much sauce, not too much of anything. Just simplicity. Eat authentically and bring flavors, tastes. You don’t eat here on the French Riviera like you eat in Alsace or Brittany, or in the North, or in the center. The climate also affects the quality of food. You must eat according to the local climate because it’s colder or warmer. And above all, love preparing, transforming the product into a dish, and sharing it with someone.”
