the essential
With a passion for the profession of chocolatier, Pierre and Maxime trained at “Noir ou Blanc” in Pouzac. A “win-win” formula, for both apprentices and their boss.
If some are still looking for themselves at their age, Pierre Didoné (22 years old) and Maxime Delapierre (21 years old) already have a very clear idea of their future professional careers. They will become chocolatiers. A passion that they complete with proper training (CAP pastry chef followed by a BTM chocolatier) to make their dream come true.
It is the Black or White chocolatier, in Pouzac, who welcomes them for their apprenticeship, like other apprentices before them. While waiting, perhaps, to hire them at the end of their course? Their boss, Patrick Lesgards, hopes so, especially since the two young men have proven themselves, which has already earned Pierre, now a recent graduate, his first permanent contract. “But they are free and at that age, it is normal that they want to discover and travel. It is up to them to see if they want to stay in the Hautes-Pyrénées,” he confides. Because indeed, French chocolatiers are increasingly popular abroad but they are no less sought after in France where professional opportunities are therefore real.
Maxime, from Charente-Maritime, and Pierre, from Lauragais, have traveled miles to train in Bigorre and although it is too early to know whether they will settle down at the foot of the Pyrenees or not, they are happy to apprentice with a chocolatier who corresponds to their values and expectations, both professional and human.
“To make good chocolate, you need quality raw materials, a good balance of flavors as well as a requirement to make the product as beautiful as possible and this is what “Noir ou Blanc” does,” praises Pierre. “It’s a job that also requires creativity. You have to reinvent yourself every year. And here, there is real teamwork, everyone has their say. Even as apprentices, we contribute to the development of new recipes,” adds Maxime with obvious enthusiasm, confirming his choice of professional reorientation.
“When I was in 2nd grade, I asked myself the question of my future. As my father liked baking, I did a discovery internship. It was the trigger. I did a CAP pastry, then a professional baccalaureate with additional mention chocolatier”, traces his beginnings Maxime. A real revelation which led him straight to the BTM chocolatier. In the 1st year, he alternated his course between the CFA de Muret (one week per month) and the Pouzacais chocolatier. But it is clearly the practice that Maxime and Pierre prefer.
“Since I was little, I dreamed of becoming a pastry chef, so I did a professional baker's baccalaureate. Then, there was Covid. It was complicated to find companies and as I wanted to go further, I did a CAP chocolatier, then the BTM”, confides Pierre who dreams of one day opening his own chocolate factory. In the meantime, he is adding a new string to his bow by developing his own jam recipes with the aim of later offering them for sale.
When you love, you don't count, says the adage, but Pierre and Maxime have a good head on their shoulders. “The job of chocolate maker is certainly demanding but like all the others and we are lucky to have a fun job,” these two enthusiasts agree, not without encouraging other young people to get started.
