I've always loved cooking, but it wasn't what I wanted to do professionally when I was younger, so I ended up wanting to make cakes.
In 2008 I decided to take up pastry-making after my graduation in literature, but finding a boss was difficult (I was too ‘old’ and too qualified to do a CAP). They suggested I do a BTS in hotel and catering, and I immediately wanted to do a alternance course, because I wanted to work.
They suggested I apply to Cefppa, which I did. At the time, we were still small classes, with 12 students. I was then able to do what I really wanted to do, pastry-making, with a supplementary qualification in restaurant desserts.
have fond memories of my years at Cefppa and I made a point of keeping in touch with my teachers, particularly Florence Pautot and David Auzeine.
Today, I like to come and challenge my former teachers (especially in cookery) and encourage them to make more room for plant-based cuisine in their teaching. And it's paying off: I had the honour of doing my first training course at Cefppa as an instructor for a 3-day course on vegan, organic and plant-based gastronomy. It was a great honour for me to return to my roots as a trainer and, above all, to be able to share my passion with other professionals.
I was lucky enough to have a small group for this first training course, small but with people who were super interested, interesting and curious. These 3 days were rich in sharing, flavours and creativity.
The moment when I see my peers push open the door to plants and realise the potential that lies behind them, that's the moment that makes me want to do this job. Then, seeing colleagues bursting with creativity, trying things outside their comfort zone and the satisfaction that brings them, that's all I need to be proud of what I do and what I pass on!
I'd like to extend my warmest thanks to the CEFPPA team for their warm welcome.
A big thank you to Hélène Tapia for guiding me through this first training course at CEFPPA.
