Our professionals testify
Hugo , Commis chef
I was introduced to cooking by my grandmother, who doesn’t have a restaurant but likes good products, then I did an internship with a restaurant owner. I then studied at the hotel school and after 2 years of apprenticeship I joined a large gastronomic brasserie.
His typical day
The classic acts of a restaurant: setting up then service for lunch and dinner.
You have to be patient, enduring, attentive and aware that the task you are performing will have to be appreciated by the client.
What he likes about his job
The responsibilities that I am given, the trust that my manager places in me and which push me to constantly improve and make me progress.
Advice to applicants
Do not hesitate to carry out discovery and observation courses to discover the different facets of this profession and see if you are made for it.