VILLENEUVE-LEZ-AVIGNON A Gard apprentice on the show “Best bakery in France” tonight on M6
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Every evening, on M6, a new episode of the program “Meilleur boulangerie de France” is broadcast. This week brings together apprentices from all over France. This Wednesday, from 6:40 p.m., you will be able to see on the screen Dorian Hernandez, 23, who joined the team of the Villeneuvoise bakery La Magie des pains in February 2021.
The young man from the small Gard village of Castelnau-Valence is currently taking his professional bakery certificate at the CFA in Avignon, as an apprentice in the Villeneuvoise bakery. He has always had a taste for challenge and competition. During this Wednesday evening’s episode, he will face Andy Fasquel, an apprentice at Le Luc, in the Var. The two budding craftsmen had to make a bread and a favorite product. Dorian Hernandez proposed a gluten-free bread with ginger, lime and black sesame and a vegan brioche with olive oil, coconut and Sichuan pepper.
The two adversaries then faced off in a duel at the Lenôtre culinary arts school in Rungis. Over a limited time, they must develop a recipe with an imposed product and theme. ” It was very complicated. When we are in business, we play at home, we know the products, the equipment. There, we did not know and we can be blocked by the limited choice of raw materials. You have to find inspiration in five minutes, but our ideas never stop during the test“says Dorian Hernandez. The winning candidate is the one who prints the best average on the different tests.
A program hosted by former Top Chef Norbert Tarayre and Meilleur Ouvrier de France Bruno Cormerais
Of course, we can’t tell you if the Villeneuvois apprentice won. If so, he will be one of those selected for the apprentice final on Friday. The two chefs (former Top Chef Norbert Tarayre and Meilleur Ouvrier de France Bruno Cormerais) will choose two who will participate in pairs in the grand finale of the show broadcast next week, alongside professional bakers and pastry chefs.
Our Gard candidate has every chance with his competitive mentality and an already well-rounded record despite his young age. Before landing at La Magie des pains, Dorian Hernandez obtained a scientific baccalaureate at the Gide high school in Uzès then passed a CAP bakery. Decrying the stereotypical opinions regarding these professions as ” a siding“He chose this direction out of conviction. Must say that this great manual is not really of the genre to stay ass on the chair all day at the office. »
“A competition is a challenge for you”
One of his teachers decides to register him for the Best Young Baker competition. He will win first place at the departmental and regional levels and will then rank tied for 4th at the national level. He also came 4th in the national butter croissant competition in Isigny in 2019. He should have taken part in the Trades Olympiad but the covid pandemic put a stop to this project.
” A competition is a challenge for yourself, a way to learn and progress faster. We meet people, we travel to other regions, we discover other techniques, other products. On grows faster“Summarizes Dorian Hernandez. He is grateful to his bosses Marion and Laurent Bocquet for encouraging him and allowing him to train. It remains to be seen whether this young baker will be able to add a new title to his CV…
Mary Meunier
See you at 6:40 p.m. on M6 to watch this special apprentice episode of the “Meilleure boulangerie de France” program.