VIDEO – “Some have gold in their hands”: from macaron to brioche, the tasty journey of a Nordic intern

First brioche for Meissa. The young Finn discovered French pastry at Mickaël Bardin, a baker in . Two months to pass on his know-how to him: “We always manage to understand each other. Anyway, we speak in English. In Finnish it would be much more complicated”

Meissa, a Finnish apprentice, kneads her first French brioche under the watchful eye of Mickael Bardin © Télévisions

Macarons, a revelation for Meissa

For three years, Meissa has been studying baking in Finland. Thanks to Erasmus, she was able to secure and finance this internship in Le Havre. A boon for her: “I love making macarons. Everything is new to me. In Finland, it’s simpler than here, less complex.”

REPORT FROM FINNISH STUDENTS WELCOME TO THE CFA

Le Havre apprentices enriched by cultural exchange

It is the apprentice training center which organizes these European exchanges. Meissa participates in certain laboratory classes with students: “Here, we work alone. Whereas in Finland, we are in small groups of two or four. So I like it because I get to do more things. And I understand better.”

Knowledge exchange: a French baker shares his techniques with a Finnish apprentice.
Knowledge exchange: a French baker shares his techniques with a Finnish apprentice. © France Télévisions

Discover the know-how, test other teaching methods: Le Havre apprentices can also benefit from this experience. For eight years, the Apprentice Training Center has sent nearly 80 students abroad, as Alan Roy, reference professor of mobility at the CFA, explains: “We have young people who are becoming more independent, more self-confident and who realize that they have gold in their hands. Because these are truly training courses that can be expatriated throughout the world. They have something to be proud of. And this opens up other professional prospects for them.”

Exporting French know-how: global perspectives

Julien L'Hermite is a good example. This French baker has settled in Oslo. It now employs 30 people: “We really produce typically Norwegian dishes. But adapted, with French processes. This allows you to refine the quality: “That’s why in my team, I still have eight or nine French bakers. When we recruit them, they already have a very good level.”

A young Finnish apprentice discovers the French bakery in Le Havre
A young Finnish apprentice discovers the French bakery in Le Havre © France Télévisions

Internships abroad are becoming more and more popular. Twenty-five apprentices from Le Havre will go this year to Norway, Finland, Germany and Denmark.

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