In 2017, we came up with this program when we noticed that 51% of bread- and pastry-making jobs were not filled and that 900,000 young people aged 16 to 25 were not in education, training or employment. Through training centers, second-chance schools, and committed professionals, we provide opportunities for young people in an industry that is actively recruiting. All actors are united around the same passion for about 4 months. This program allows young people to get a first experience of the profession before committing to training, thus maximizing their chance of success. It also enables professionals to properly train new recruits and increase reliability, and to discover the best future talents to join their team!
The content of Graines de Pâtissier is rich and varied, with practical workshops in laboratory kitchens, preparing for professional integration, pastry-making, and more general workplace cultures, work placements with professionals, and more. It is based on collaboration between three actors from different sectors with different yet complementary fields of expertise:
the Valrhona Foundation, which works on a national level and draws from the expertise and network of gastronomy professionals of its founding company, second-chance schools (Ecoles de la 2e Chance), which coordinate locally and provide their skills in supporting young people, training centers that bring their expertise in teaching pastry-making and then allow young people to obtain professional qualifications (such as the CAP).
To date, 95 young people have completed the program, 46% of them have entered professional pastry chef training and 56% are pursuing training in the food industry following this course.
Because we are committed to assisting everyone who wishes to become a pastry chef or chocolatier, we are proud to extend the Graines de Pâtissier program to the whole of France! In 2021, we want to reach 120 young people in 11 locations in mainland France and overseas: Lyon, Paris, Marseille, Drôme-Ardèche, Lille, Guadeloupe, Allier, Tourcoing, Dunkirk, Essonne and Liévin.
To continue to support inclusive and responsible gastronomy, we aim to open 25 sessions with 300 young people by 2025, with 50% entering a “CAP Pâtisserie” qualification at the end of the program.
This program is conducted with the support of the Caisse des Dépôts and the “Plan d’Investissement dans les Compétences” (Skills Investment Plan) of the French Ministry of Labor, Employment and Economic Inclusion.