The objective is that term onethird of the thousand of students comes from abroad

The prestigious National School of pastry of Yssingeaux, hosted since its inception in 1984 in a castle of the Sub-Prefecture of the Haute-Loire, has almost did not survive the crisis that struck her in the middle of the Decade. It took all the wishes of local elected officials to restart this institution placed in liquidation in 2007, after the National Confederation of the pastry, confectionery, chocolate and ice cream France had thrown the sponge.

Enthusiastic professionals

By two stars of gastronomy, Alain Ducasse and Yves Thuriès, which has carried out on this occasion their first association, school appears again on good track. "People of the profession, which, since then, are venus or income form, declare their excited, including associated services that we offer them," explains Zakary Benkhadra, the Director of the NPHS. It must be said that three million euros of work are to be invested, largely subsidized by the public authorities, in renovation of part home, catering and accommodation of this school with "35 rooms equipped with plasma screens for our trainees, five Labs (chocolate, caterer, pastry, bread and French pastry, ice, confectionery and desserts, R & D), as well as an amphitheatre with kitchen and a videoconferencing system equipment."says proudly Jean-Marc Guillot. Technical Director of the school since June, the head chef of Grand Geneva hotels, passed by three stars such as Marc Veyrat, Georges Blanc or le père Bise, has a resume armed with titles (Companion of Tower of France pastry, best worker of France glacier, World Champion of pastry). It demonstrates the desire of excellence sought for a faculty composed primarily renowned in their specialty, with external stakeholders of many best workers of France.

"Our trade Fund is constituted by continuous training two to four days for pastry artisans of the Hexagon, and 4,000 employees providing inspiration and trends of the moment, because they very often head in the handlebars", explains Jean-Marc Guillot. To find a balance, or profitability, NPHS expands its range to other clients, including heads of restaurants and hotels, learning the manufacture of bread, the pastries and desserts buffet and trim desserts. Since this year, a "offensive" is also launched in the direction of the bakers and bakers. And for the first time, a two-month summer session was open to foreign professionals (restaurant or teachers) in the research of development. What gives the Montbarnier Castle from the air of anglo-saxon campus, with lessons in English to students from Japan, Korea, the Brazil, Colombia, the Mexico or the Venezuela.

Effective ambassadors

"The image of Alain Ducasse and Yves Thuriès is a guarantee of quality for craft enterprises which it played the discretion and humility", noted the Director of the school. Educational Manager does not, hide it, his wish that the pastry best worker competition finals, chocolatier, glacier can again take place in Yssingeaux. Fame and the relational network of the new shareholders also make effective ambassadors to large foreign cooking schools. Thus the NPHS, planted in the green environment of fir forests, in the midst of a volcanic setting, midway between Saint-Etienne and le Puy-en-Velay, is on the point of concluding a first partnership with a University of Indiana. It would then each year 120 students follow part of their training in this subprefecture of 7,000 souls, perched at nearly 1,000 meters elevation, nicknamed the "city of the five roosters." The objective is that term one-third of the thousand of students comes from abroad.

The opening outside this institution is in the direction of the general public, two weekends a month. But also via the setting in place of initial formation, in the form of a preparation to the Cape of pastry chef for the benefit of jobseekers in conversion. In partnership with pole job, championed by the Secretary of State for employment Laurent Wauquiez, Mayor of the city adjacent to le Puy-en-Velay, a first session of eleven pupils was completed in June.