Swore. Apprenticeship, a lever towards excellence for talented young people

While Michel Barnier's government seeks to fill the budget deficit to the tune of 60 billion euros, young people on work-study programs find themselves at the heart of a savings plan which could directly threaten their future. However, it no longer needs to be proven that work-study apprenticeship remains a springboard for talented young people. CMA Formation Gevingey continues to provide proof of this.

Best bakery apprentice in France

This Friday, November 15, in the presence of Jean-Michel Charnu, president of the Jura delegation of the Chamber of Trades and Crafts of Jura, Marc Menouillard president of the Best Workers of France of Jura, and Roger Vincent, former president of the MOF of Jura, Alban Cote-Colisson, crowned Best apprentice in France in bakery, received the Jura gold medal.

On November 30 in Chenôve (21) he will receive the regional gold medal. Then on March 4, 2025, at the Théâtre du Châtelet in Paris, he will collect his gold medal for Best Apprentice of France Boulangerie. With a professional bakery certificate, Alban Cote-Colisson, is currently working at the Michelin bakery in Doubs.

A piece of chocolate weighing 7.240 kg

Another talent, working on a work-study basis at the Pothieux house (Lons-le-Saunier), Lise David, 20 years old, is preparing a complementary pastry-bakery activity. Entering a competition for the first time, as part of the Bourgogne-Franche-Comté agricultural show, Lise defeated the competition and won the jury's decision with a piece of chocolate weighing 7,240 kg. A true technical feat, since the young woman has succeeded in bringing together in her work all the components of the agricultural and wine-growing world in Burgundy-Franche-Comté.