Establishments
“Hello, I’m Pascal Schmitt, I’m 58 years old, and I’ve had the privilege of working at Le Cerf for about 30 years. During this time, I’ve also had the opportunity to work in several restaurants, such as Le Verniaz in Evian, a very enriching experience, as well as Le Club in Cavaliere, Le Relais de la Poste, and Buerehiesel in Strasbourg. Of course, my heart has always been at Le Cerf, where I’ve served as head chef. I hope to be here for another 20 years, maintaining good spirits and always with a smile.
One of the advantages of working with young people from different backgrounds is that they bring us new perspectives, cultures, ideas, and views on cooking. This allows us to enrich ourselves with fresh experiences while sharing our own knowledge and learning from each other. I believe this exchange is fundamental, and this is how I see the essence of sharing wisdom and enjoying good food.”
“The collaboration with the Gastronomie France team, and particularly with their candidates, is exceptional for us. They are highly motivated individuals who bring great enthusiasm to their work. Although there is a language barrier, it is overcome with gestures to understand each other. I find that the interns stand out for their motivation to take the first step and come to work in France. Sharing experiences is very motivating, both for them and for us, and it drives us to commit even more to their assistance in helping Mr. Hermann.”
“Greetings, I’m Jean-Bernard Hermann from the Sundgovienne restaurant in Alsace, located in Carspach, near Altkirch, in the south of the department. We are on the border with Switzerland and Germany. A few years ago, Gastronomie France introduced us to candidates to work with us. At first, we started with one, then two, and now we are collaborating with four or five candidates. We are extremely satisfied with these experiences, as they are hardworking young people with a great motivation to discover and perform well in their work. We have had no problems with their performance. However, it’s important to mention the language barrier. Therefore, I recommend that the young people who are about to arrive make an effort to improve their knowledge of French. It is essential to have at least a basic level. We understand that French can be a difficult language to master and that it takes time to learn. We are here to provide support and encourage the young people to practice the language, but it’s important to have a solid foundation before their arrival.”
“Hello, my name is Steven, and I am the second in command at Sundgovienne. I’m here to talk to you about the hostel and to help you with your future arrival at the hostel. What I can tell you is that it’s an establishment where you will learn a lot, which is not easy at first, but once you’ve settled in, what else can I say? You’ll be isolated; we are a bit in the countryside. So, you’ll need to get used to moving around on your own. We can lend you bicycles, and if needed, we can also drive you in the car. If you want, don’t hesitate; we’re always here to take you somewhere. And there’s always Sebastian (Candidate), whom you’ll see in other videos, who will explain how to go to the bank, the post office, the newspapers, etc. There’s no problem with that, and the accommodation is very good. We are always here to help you, and everything will go well, and you will learn a lot about cooking. See you soon!”
https://www.facebook.com/GastronomieFrance/videos/909572632541200/
