“I grew up in restaurants”: crowned Best Apprentice in France, he works in Gers

“We told them since they were little: never do our job. And finally they are both there.” Chef of the table which bears his name at the Monastère de Saint-Mont, a 4-star hotel managed by the family for more than 5 years, Jean-Paul Tossens can smile today: his two children do not seem to have had the wrong vocation . His daughter Carolyn is a pastry chef, his son Tom is heading towards a brilliant career in the hotel industry, as evidenced by his distinction obtained on October 7 in La Baule (Loire-Atlantique). At 19 years old, here he is, in fact, Best Apprentice in France in the “Restaurant: art of tableware and service” category. A “huge pride” for Jean-Paul and a personal achievement for his son, who has always been passionate about the hotel and catering industry.

Born in Belgium, the country where his parents came from, Tom has never known any other environment. “I grew up in restaurants,” he smiles. For him, the question of his professional future did not really arise. “It’s in my blood, it’s what I’ve always wanted to do, even if my parents tried to discourage me a little. They told me it was too complicated but I persevered. Their only condition , it was that I did internships in very nice houses”, testifies the person concerned. Message received.

“The most important thing in catering is that people have fun”

During his hotel studies in Biarritz, Tom Tossens worked in a series of prestigious establishments: at Flocon de Sel in Megève, at Olivier Nasti at Chambard and even at Guy Savoy in Paris. It was also within the best restaurant in the world (according to the ranking established by La Liste) that he discovered the existence of the title of Best Apprentice of France (MAF), reserved for young people under 21 in initial training (CAP or professional baccalaureate). “I met a chef who had already taken the competition. He was 35 years old and I was surprised because people always told me: you have to listen to him, he is Best Apprentice in France.”

Determined to follow in his footsteps, Tom also embarked on the adventure, with success. Selected among the 17 finalists out of 180 competitors at the national level, he brilliantly demonstrated his qualities during the nine workshops offered during the competition organized within the Hôtel L’Hermitage, in La Baule: knowledge of the products, installation, maintenance hiring, sales pitches, knowledge and service of cheeses, tea service, white wine service, creation of a cocktail and flambéing a pear. Although he will have to wait until March 4 to receive his gold medal, during a ceremony organized in Paris, the brand new Best Apprentice of France is enjoying this title which rewards both his professionalism and his commitment. total in the profession. “For me, the most important thing in catering is that people have fun and that we are there for them,” he emphasizes.

Employed for almost four years at the family hotel, Tom Tossens is now pursuing a bachelor’s degree in hotel management at the Vatel school in Bordeaux. He already imagines himself as a hotel manager, “while remaining close to catering which is truly my passion”. Béatrice and Jean-Paul know something about it.