Edgar Pierre's journey is dazzling. This lifelong Poitevin, a schoolboy at Pagnol elementary school, then at Henri-IV college, took a turn during confinement. At the time, the young man tried his hand at making bread using tutorials found on the Internet.
Passion is born. A course of 3e at the Émile bakery, rue Carnot, confirms the fiber. The young man passed his certificate and immediately followed up with a CAP, alternating between school in Bordeaux and the Émile bakery, still on rue Carnot.
A score above 18 out of 20 to be titled best apprentice in France
Two years during which Edgar perfected the basics of the baker and lathe professions. He continues with an additional mention in Tours. “A year that I dedicated to a goal that made me dream, participating in the competition for the best apprentice in France”he introduces.
Edgar is starting his master's degree with the Touraine bakery Les Blés de Demain. Here he works at a breakneck pace to achieve his goal. “From 5 a.m. to noon, I worked for the bakery. Then from noon to 8 p.m., I worked overtime in my free time to prepare for the competition…” Aware of the efforts made, his bosses gave him free space to use the equipment as well as the raw materials.
Ten young winners
Edgar passes the departmental and regional stage with flying colors in order to join the 26 other national finalists in Nantes, from October 16 to 20, 2024. Here, the competitors benefit from an eight-hour slot to make breads and pastries at the same time. traditional, but also under the prism of an artistic theme. “This year, we were judged on the theme of the Olympic Games”evokes the young man.
During these eight hours, the participants were spied on by experienced juries. “We didn't really have any room for error, it was quite stressful. » The way of working as well as the regularity of the products produced were then noted. If the score exceeded 18 out of 20, then the student was named best apprentice in France. Among the 27 competitors, 10 came away with the highly prized medal. “It was a reliefanalyse Edgar. The work upstream paid off. »
“I have never been to the Élysée”
Today, Edgar Pierre is back on a two-year training cycle as part of a professional certificate. He spent his first year at the Émile bakery in Poitiers. Monday January 6, he will have the honor of going to the Élysée to cut the galette des Rois with the President of the Republic. A highlight that we only experience once, but which we observe with a certain carelessness: “It will make me happy, I have never been to the Élysée. » Obviously, like tens of millions of French people.
What’s next? Edgar would like to change companies during his second year of professional certification “to have other experiences”. At the end, several options will be available to him: “Get started on a master’s degree”« work in large hotels or restaurants », “work abroad”, “participate in Worldskills, an international competition”… With Edgar, the ambition is overflowing. Work and talent too.
Edgar Pierre will not be the only Best Apprentice in France from Vienna to Epiphany at the Élysée. William Rosamont, trained at the Marc-Godrie vocational high school in Loudun, also takes part.
