I'd like to speak about the ESCF in Paris (6 Arr.), France. This school offers the opportunity for everybody who already had a bachelor degre to become a chef. For that you need to get the two first diplomas which are CAP-BEP. Then, you can try to pass the ESCF entry exam. If you got it, before the school, you will be asked to find a job in the restaurant business to increase your cooking skills, your knowledge and your motivation.
They created that school for the professionnals who would like to get some knowledges about accountancy, price cost....
ESCF is about two years and each year is divided by 6 months at school and 6 months training in the best hotels or restaurants in France. At the end of the school, you will present your dissertation in front of a jury (composed by a chef, an accountant, a banker...).
You will get your diploma if the jury think that your business plan is good.
Interestingly, there is a formation for people who speak English.
If you are interested in, let check the website (above) and there is a restaurant in the school where you can visit the kitchens and see the students working before being served.
Sunday, July 31, 2011
Sunday, July 24, 2011
Why did I become a Chef?
That's a good question not just because I asked it, well..., but because it's a good one.
I could justify that choice with severals good and wrong reasons, but if I want to be honest, two reasons arrived on top of the list.
The first one is that I was dreaming to make a World tour and found a position in every countries I would have the chance to leave my bags. I like the idea that if you start to appreciate the food in the country you are, you start to understand the history and the country.
The second one is cooking let you the opportunity to work for someone or better for yourself and that, almost every where you want.
15 years later, I have no regret.
So I did not do a World tour but I had already did lots of trips and the idea to open my own business could happen one day, who knows...
I could justify that choice with severals good and wrong reasons, but if I want to be honest, two reasons arrived on top of the list.
The first one is that I was dreaming to make a World tour and found a position in every countries I would have the chance to leave my bags. I like the idea that if you start to appreciate the food in the country you are, you start to understand the history and the country.
The second one is cooking let you the opportunity to work for someone or better for yourself and that, almost every where you want.
15 years later, I have no regret.
So I did not do a World tour but I had already did lots of trips and the idea to open my own business could happen one day, who knows...
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