Stéphane Jakic, The Path of a Fortunate Teacher

    Sometimes our parents help shape who we are today: in fact, it was as a result of his mother’s advice after expressing how bored he was at school, that the young Stéphane Jakic undertook an internship in a restaurant near Vouvray-en-Torraine. We never thank our parent enough: in fact, it is as a result of his mother’s advice, after having stated how bored he was of school, that the young Stéphane Jakic undertook an internship in a kitchen nead Vouvray in Touraine.

    ​​​But Stéphane’s lucky streak didn’t end there: he went on to meet a renowned chef who would train him for years and instil in him a real appreciation for the craft, and eventually get him his CAP in cuisine.

    Hours spent plating up dishes did not discourage him, on the contrary: he first began to gain experience in the renowned establishment l’Aigle Noir in Fontainebleau where he spent a year. Then to England, first in Richmond, London and then near Oxford, where he perfected his English in prestigious hotels. There, he discovered the joy of working with a diverse team where Australians, South Africans, Kenyans, Europeans and more would work side by side.

    After undertaking military service and new experiences in France and Switzerland, he joined the team at the famous Chalet du Mont d’Arbois in Megève, where he remained for four years as a sous-chef.

    The ambition to become Head Chef led him to join the prestigious restaurant of the Relais & Châteaux in the Lubéron – an experience which he himself admitted was exhausting…

    After a short time working in a Michelin-starred restaurant in Tours, in the beginning of the 00s he happened upon a job offer as instructor at FERRANDI Paris, and joined the school after undergoing the rigorous selection process. Beginning as a teacher of mature students looking for a career change, he discovered the ‘true craft of sharing’. Following this, he went on to teach professionals looking to improve their culinary skills, and carried out consultancy duties for corporations in the sector.

    From this point on, he began to share his expertise with international students, and constantly tells of his happiness seeing them progress and discover French gastronomy. Once they have finished their training, Stéphane keeps in touch via social media, be it Messenger or Instagram. As well as this, he continues to work abroad in the form of partnerships with renowned schools whether they be in Athens, Taiwan, Macau or Hong Kong, making 4 or 5 trips per year, over the course of which he takes past in seminars and networking events with chefs who introduce him to new products and techniques. He remains in contact with friends from his past experiences, who pass by to see him whenever they are travelling in the French capital.