Stéphane Jakic, The Path of a Fortunate Teacher
We never thank our parent enough: in fact, it is as a result of her mother’s advice, after having stated how bored she was of school, that the young Stéphane Jakic undertook an internship in a kitchen nead Vouvray en Torraine.
But that was not the end of Stéphane’s luck: after having met a renowned apprenticeship master who for years trained him and gave him a real appreciation for the craft, and, in the end, his CAP in cuisine. Hours spent presenting plates did not discourage him, in fact on the contrary; he began to first accumulate experience in the renowned establishment l’Aigle noir in Fontainebleau where he spent a year, then in England, first in Richmond, London and then near Oxford where he perfected his English in prestigious hotels. There, he discovered the joy of working within cosmopolitan teals where Australians, South Africans, Kenyans, Europeans etc. all would rub shoulders.
After having undertaken military service and new experiences in France and Switzerland, he joined the teams of the renowned Chalet du Mont d’Arbois in Megève, where he remained for four years as a sous-chef.
The ambition to occupy the position of Head Chef led him to join a prestigious establishment attached to the Relais & Châteaux in the Lubéron. An experience that he himself claimed to be exhausting…
After a short time working in a Michelin-star restaurant in Tours, he came across, by chance at the beginning of the 00s, a job offer as teacher at FERRANDI Paris and and joined the school after having undergone the rigorous selection process. Beginning as a teacher of mature students looking to have a change of career path, he discovered a ‘true craft of sharing and of feeling’. Following this, he went on to tach professionals looking into improve their culinary skills and organized consultancy duties for corporate accounts in the sector.
From this point on, he shared his expertise with international students and constantly tells of his happiness in seeing them progress and having them discover French gastronomy. Once they have finished their training, Stéphane keeps in contact via social media, be that Messenger or Instagram. As well as this, he performs duties abroad in the form of partnerships with renowned schools whether they be in Athens, Taiwan, Macao or Hong Kong, making 4 or 5 trips per year over the course of which he takes part in seminars and networks with Chefs who introduce him to new produce and techniques. In addition, he never fails to forget his passion when past friends pass by to see him whenever they are travelling in the French capital.