FERRANDI Paris mobilized teams from two of its campuses to participate of the 6th Hotel School Week

    Publication date - 01/04/2019

    On the occasion of the 6th Hotel School Week, organized from March 11th to 22nd, 2019 by the "La Tablée des Chefs" association, FERRANDI Paris mobilized teams from two of its campuses (Jouy-en-Josas and Saint- Gratien), to participate in this charity, whose goal is to educate future professionals of catering to social gastronomy.

    The links in the chain

    Sponsored by Chef Bernard LEPRINCE, MOF 1997 and supported by METRO, a generous supplier of the necessary goods for the realization of the meals, this operation mobilized, on the two campuses, several classes of CAP Cuisine and CAP Pâtissier, made 600 pilaf rice trays with Mexican flavors and just as much apple crumble. Needless to say, for an action of this magnitude, the key word was "organization": "We are not used to working raw materials in such large quantities," says Sofiane, apprentice in CAP Kitchen, "So we organized a chain, on two classes, to go faster, that is to say that some were cutting vegetables, others to production and cooking and at the end of the chain, we had those who handled the packaging in trays.

    Work differently

    Team cohesion, but also the acquisition of another method of work, as pointed out Frédéric RENAUDIN, cook trainer on the site of Saint-Gratien, in charge of supervising the apprentice actors of this operation: "not being in class, where we produce for the Restaurant, but to be in a context of collective catering, allowed them to think on how to adapt the equipment of a kitchen to the type and format of production demanded.  

    Cuisine has heart

    But the most important added value of this operation is undoubtedly the feeling of having taken part in a good action: "They will eat what we have prepared for them," says Winel, almost shyly, CAP Pâtissier, speaking on behalf of all the apprentices concerned, "we are proud to have been able to help those who need it," he adds. A good action to which the trainers, involved in this great initiative, did not fail to sensitize the apprentices: "It seems to us essential that the future professionals that we train, become aware of the problem of the food insecurity" says Céline GOUBEY, pastry trainer, on the Saint-Gratien campus, "and also to send the message that we at FERRANDI are getting involved! Adds Mélina, apprentice involved in this  event.
    A commitment that will have enabled FERRANDI Paris to contribute to food aid by delivering prepared meals for Jouy-en-Josas, to SOS HOME, Association of General Interest of Versailles (78), working for people in difficulty and for Saint-Gratien at Secours Populaire 95, benefiting an emergency shelter for young adults of Saint-Ouen l'Aumône (95).