For teenagers, planning for the future is not a piece of cake. What if by making them (cakes), they saw things more clearly? In any case, this is the bet that the Department is making by organizing the Childhood Social Assistance (ASE) baking competition, an innovative idea initiated by the Departmental Public Establishment for Children and Families ( EPDEF) and accompanied by the gastronomic journalist, Louise Petitrenaud.
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In mid-October, six Child Protection establishments in Pas-de-Calais selected three young people to participate in the ASE baking competition. Since then, the six teams have been preparing to win the trophy. The icing on the cake is that they benefit from personalized coaching by pastry masters who will follow them until the final test on November 20.
In Hardinghem, at the Guizelin Social Children's Home, cap on her head and carefully ironed apron, Noémie is on fire. The 17-year-old girl, who graduated from the hotel and catering trades at the Detroit vocational high school, has been thinking about this competition since she was selected for Team Guizelin. Her teammate, Houda, 16, didn't have time to think about it. She replaces at short notice a friend who had to give up the competition. However, she loves cooking and will take her professional baccalaureate in catering at the end of the school year. For her too, this challenge and the meeting with a master pastry chef represent a lot. The third teammate is Bryan who will only have the chance to participate if Noémie or Houda withdraws.
Coaching of choice
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When Romain Montagne, nationally renowned pastry chef and master chocolatier, appears, the two young girls are speechless.
Romain came with a recipe that he specially developed for the competition. A unique dessert, the preparation of which he entrusts to his young “students”.
For the pastry chef, this coaching is not trivial: “I reproduce what my first boss did with me since I started my apprenticeship, passing on what I know, sharing my passion with young people, giving them a taste for pastry. »
Throughout the morning, Romain accompanies them, explains his tips, these little details that can make the difference during the competition.
While Noémie cuts the mandarin segments, Houda cuts the Jerusalem artichokes into thin strips which she throws into the boiling oil. From the corner of their eyes they watch the milk on the fire and the simmering Jerusalem artichoke chips. The kitchen is filled with the warm smell of vanilla. The gestures are still imprecise, but the girls are attentive. They listen, observe Romain and reproduce the steps.
A team mobilized until the competition
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Alongside them, Philippe does the same. He is the one who will be responsible for “training” until the day of the competition. Usually, Philippe is responsible for security in the establishment, but his training as a chef means that for him too, it is a big day and a big responsibility.
The stages follow one another, the young girls do not hesitate to taste each preparation that will make up the pastry. Their eyes sparkle when the fragrant tartlets come out of the oven. But when it comes time for dressage, everyone holds their breath.
“We’re going to win!” »
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With infinite precaution, Noémie and Houda put together the little cake, the details of which we will not give to maintain the suspense until the finale. The only indication: pride could be seen on the faces of the two young girls at the time of the tasting, congratulations from Romain Montagne and applause from the establishment staff.
Because the interest of this action is also to allow young people to gain confidence and self-esteem, to develop culinary and professional skills, but also to discover new opportunities for social and professional integration.
At the end of this morning, Noémie was happy: “it was so good. I really wanted to participate in this competition even though I had never made pastries. This morning was a great time for me, impressive it's true, but so motivating and enriching. Now we have to train because I really want victory. We're going to win! »
Same enthusiasm for Houda: “ It was really a surprise to me when I was asked to participate. I obviously accepted straight away. The chef was super nice and taught us a lot of things that I'm sure will be useful to me later when I work in the restaurant business. As for the competition, I am quite confident. With Noémie, we form a great team. »
For Nathalie Leprêtre, director of Mecs de Guizelin: “ It’s really a great project that the Department is carrying out. It is rewarding for the children as well as for the establishments which welcome them as well as the staff who do their job very well. »
While waiting for the epilogue of this action on November 20 at the CFA in Arras, Team Guizelin, like the other teams involved, is working hard to win the winners' trophy. The competition will be tough, but whatever happens, everyone will benefit from this experience.
