Thierry Marx’s school opens free pastry training
In addition to the breads already sold in the bakery of the Cuisine Mode d’Emploi(s) school in the Fontaine d’Ouche district of Dijon, customers will soon be able to taste the cakes and pastries of the students of the first promotion. of training for pastry clerks.
On March 21, the school will inaugurate a new tea room which will be open on Tuesdays and Thursdays from 12 p.m. to 3 p.m. and which will offer the products prepared by the eight students who will be selected this week. For this new training (a first in France in the nine schools founded by Thierry Marx), the school received around thirty applications. Young and old who are at the RSA, have dropped out of history college, have done internships in the sales sector, have recently moved to Dijon or were still working at the Post Office a few months ago. They arrived with their file in hand thanks to the local mission, at Pôle Emploi, or simply by chance pushing the door to buy bread.
“We have between 80 and 90% return to work”
All are motivated by the desire to do “a job that makes sense” explains Eloïse, a 23-year-old candidate. The free training and its speed (8 weeks at school and 3 weeks in business) are also part of the assets that provided the future students. Most of them see this training as a springboard to then pass a CAP and why not open their own pastry shop one day.
Céline Quinquenel, the head of the school in Dijon insists on the companies’ request: “with bakery training, on a return to work between 80 and 90%, our students are distributed by the labor market and this is even truer since the health crisis. There is a real demand, and students trained in pastry could just as well work in a shop as in a restaurant that offers plated desserts or dessert buffets. Here we train beginners, but these are jobs where everything can go very quickly and you can quickly become an expert.” If you want to know more about the school and the courses offered, it’s here.