After their career, some players choose to coach. Although he also favored the path of transmission, it was not in Rugby, but in cooking, that Yvan Roux became a recognized coach. And when you know his background, it's not really a surprise.
When he was younger, he opened his first restaurant at the age of just 18. It's in Castellet, with his friend Fabrice. Rugby is then not professional. He also needs a job. “It remained a profession of passion, of contact”today justifies Yvan the Terrible, renowned in his time for his extreme roughness on the pitch.
Then comes the year 1986. His career in red and black got off to a good start when the Toulonnais began to be a hit on Bonnettes beach, in Le Pradet, with his establishment La Plage, where he showcased local fishing.
Then, from 1999 to 2006, the entrepreneur moved to the port of Carqueiranne, where he managed the hotel-restaurant Le Richiardi.
In the meantime, during his time at the Stade français Paris, he had also taken the time to train with some of the greatest starred chefs, from Alain Ducasse to Joël Robuchon. Before, therefore, having the desire to train in turn…
In April 2011, after obtaining all his diplomas, Yvan Roux opened the Roux cooking training training center, also nicknamed… RCT! It can't be invented… “Here, we train on everything related to cooking or hotel-bar-restaurant regulations”he presents.
Many areas of intervention
With his wife Babeth, his son Ivan (also a former RCT player), Alfred and Loïc, the master trainer travels directly to requesting companies or receives them at home, near Carqueiranne, in his splendid offices, kitchens and restaurant of application with a view of the big blue. “Today we have a customer base of around 1,000 restaurants, most of which come from the region”underlines Yvan.
Catering, butchery, fish, sweet/savoury, vegetables, oenology, new cooking techniques or even work and first aid… He and his teams are able to support professionals on a wide range of subjects, from the start to the completion of their project.
“We provide training on the hygiene permit, the operating permit, the health control plan and culinary developmentcompletes the old second slat. We work with the company to upgrade staff skills, and we also work with Pôle emploi, but only on 5% of files.”
And all this, relentlessly. Roux cooking training is closed for only one week a year. And the ex-rugby player says he works seven days a week. Tireless, like in the heyday of lily of the valley.
“I could have become a rugby coach, but what undermined me the most was leaving homehe maintains. Afterwards, I never felt like I was working, even in my restaurants. I can say that I have never worked in my life.”
“Passion”, “le contact”again and again.
Birth
April 4, 1965 in Toulon
Later
Second line
Profession
Trainer in hospitality and catering
Journey to the RCT
From 1980 to 1993
