Having just graduated with a CAP in pastry making from the Compagnons du Devoir, Mathéo Rodrigues from Saint-Pierre has great ambitions.
“The Companions of Duty are the elite of craftsmanship”Matheo confides while talking about his career. Having just graduated with a CAP in pastry making in Tours, the 21-year-old from Saint-Pierre was able to learn the rigor and meaning of work by spending two years with the famous workers’ company.
Already holding a professional baccalaureate in cooking, the young man now has all the tools to become a complete pastry chef. “It’s true that these two diplomas allow me to have a wide range of skills. I was able to learn pastry in restaurants but also in shops recently.”
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Humanly, he also comes out of it stronger. Leaving his archipelago and confronting the demands of the Compagnons du devoir have shaped him. With this experience, Matheo knows where he wants to go.Diplomas are good, but now I want to face the reality of work to continue to progress. The Compagnons forced me to reach out to others, to be meticulous.”
Even as a child, Matheo had a lot of ideas. “I knew I wanted to make it my career in CP.”But it was really three years later that things really started to get serious for him. In CM1, he made chocolate-orange cupcakes for his classmates. He remembers the success of his little cakes. “I was proud, all my classmates had asked me for the recipe. Even the teacher! I had done it with my parents. I already had the instinct.”
It was a television program that would seal his professional objective: Who will be the next great pastry chef? broadcast on France 2. The young man is then amazed. The desserts, the tarts and the attention to detail of the participants inspire him. “I remember telling my mother after one episode that this was what I wanted to do and nothing else.”
In a pastry shop, the different cakes stored in the windows often make customers salivate. Matheo’s Instagram account dedicated to his passion has a similar effect. On it, you can find his creations or small recipes. A formula that he still wants to refine. “In fact, it all started with a post that I had posted on my account. It was a trompe-l’oeil and restaurants, shops, and two Meilleurs Ouvriers de France had liked the post. So I started by opening a second account. But I have to continue to feed it.”
In addition, to be seen on social networks, the young man must be diligent and regular. A fact which, according to him, will necessarily make him progress behind the stove. “The more I train, the better I will be.” Progress to reach your dreams, even the wildest ones. “Objective French pastry team”, we can read at the top of his profile.
