2023-04-17 16:22:06
“I know it’s difficult, it requires a lot of sacrifices. But it’s a rewarding job, a passion job, it’s become obvious to me. Aïda, 21, is convinced: in reorientation following obtaining a cooking CAP, she is now determined to embark on a new apprenticeship training, this time in pastry. “All our apprentices will find a job without the slightest difficulty, there is no doubt,” smiles Frédéric Brangeon, president of the Chamber of Trades and Crafts (CMA) of Loire-Atlantique.
It must be said that the situation is somewhat paradoxical. Despite an attractive image shaped by television shows, media events (French dessert championship, world cup, etc.) and ever more attractive photos on social networks, the profession does not find enough trained candidates to meet its needs. significant recruitment needs. Some 20,000 jobs are thus to be filled in bakery-pastry, of which almost half for the profession of pastry chef. A handicap for a sector already heavily penalized by the rise in the price of raw materials and energy.
“It’s not exactly like on TV”
“We have been experiencing recruitment difficulties for several years, like all catering trades. The tension may have been greater since the Covid, especially in small structures, ”reports Frédéric Brangeon, also boss of a bakery and pastry shop in the Nantes suburbs. Even Vincent Guerlais, one of the most famous artisan chocolate makers in France, whose company employs 140 people, is struggling to hire. “We receive fewer CVs, we have a lot less choice,” he laments.
Schedules, often early in the morning, often staggered, are one of the main obstacles to attractiveness. “It’s up to us to adapt the schedules and free up the weekends when possible. It is changing, but we can still progress on this subject, ”said Vincent Guerlais. The workload and physical fatigue (standing, manual work) also sometimes discourage candidates. “It’s not exactly like on TV, it’s not just regarding creating, there are also repetitive tasks, especially when you’re just starting out,” admits the master chocolatier. “It’s a demanding job. It’s not for nothing that some apprentices give up along the way,” notes Frédéric Brangeon.
“On all great occasions the pastry chef is present”
To avoid these interruptions in the course and encourage vocations, the sector is multiplying the measures intended for young people. Baptized “Seeds of pastry chef”, one of these devices aims to “restore confidence” to teenagers or adults in failure, by making them discover from the inside, for five months, the main facets of pastry. In Nantes, ten candidates have just completed their discovery training, via a partnership with the Second Chance Schools. “They tested the trade in a training center, tested it with the craftsman, like a pre-apprenticeship. After this period, they know the advantages and constraints of the profession, they will be sure of their choice. This is reassuring for both the apprentice and the employer. It also allows the profession to open up to new profiles”, explains Camille Collomb, project manager for “Graines de pâtissier”.
“It reinforced my idea, confirms Manon, 21, one of the ten trainees, who now wants to start a pastry CAP. It’s an interesting profession, which makes sense. We work to please others. “Birthdays, weddings, Christmas, Valentine’s Day… The pastry chef is present on all major occasions”, confirms Frédéric Brangeon. Vincent Guerlais insists: “It’s a job with a real mix of men and women, which allows you to do lots of different things and to evolve a lot, including abroad. French know-how is recognized worldwide. Since 2017, more than 310 young people have taken part in the “Graines de pâtissier” program and nearly 40% of them have continued with a CAP.
1681752224
#give #way.. #attractive #image #pastry #convince #young #people
