Third year of Professional Baccalauréat in Catering at the Tecomah school of culinary arts, landscaping and agribusiness
I’ve done the three years of my professional baccalauréat on a work-study basis at Club TF1, the Group’s business restaurant. As an apprentice, I inform the team of the meals to be served every day. I also handle service at the brasserie (bar, table service, order taking) and in the private rooms. In this last case, I set up the room and take care of the customers who have reserved it, from when they arrive to when they leave. I also have other tasks, including setting up tables for customers and staff.
Discipline and assiduousness, qualities I have gradually acquired thanks to TF1’s know-how
I was very young when I arrived, and I was fortunate enough to join a really nice team. My responsibilities are varied and call for a lot of discipline and assiduousness, qualities I have gradually acquired thanks to TF1’s know-how.
In 2013 I took part in and won the “Best Apprentice in France” competition in the “Culinary and Service Arts” category. It was an extremely rewarding experience – and one that calls for a great deal of work and personal investment. But I am very proud to have won the competition. It gives me more confidence in myself and opens up doors to the future. After my professional baccalauréat, I’m going to do a BTS vocational degree in Culinary Arts at Tecomah on a work-study basis, working in the famous Jules Verne restaurant in the Eiffel Tower.