Luka Alary is 18 years old. Originally from Grasse, he is currently completing a professional cooking course at the Paul-Augier International Tourism, Hotel and Catering High School in Nice.
What is your background?
I am preparing to get a professional baccalaureate at the Paul-Augier hotel school in Nice. So I’m in terminal. Perhaps I will then follow a “catering” training, in order to perfect myself even further.
I have always loved cooking, from childhood. My father has a hotel restaurant in the Haut-Var, so I’ve been doing the seasons with him for a while now. It gives me a huge boost. Also during my training. I always come back with a little more experience, a lesson, something I learned on the field and shared with my high school friends.
Why did you choose this profession?
Because it’s my passion! I was born in it and could have missed it completely. But no. I love cooking. I like to please people. I love the energy it gives and it boosts mine even more. The one needed for quality work. I also like the pressure, the shots, working at a fast pace. And finally, I like rigor and high standards. This job brings it all.
What qualities are needed to get there?
You must be strict and attentive. You must like to share, with colleagues and with customers. It is important to be united, to have a good team spirit. We are not alone in the kitchen or in a restaurant in general. You also need to have energy. The work can be exhausting. We are very busy, with sometimes difficult hours. Of course, if you’re passionate… it’s even easier.
The difficulties encountered
This idea of time for example. I see it with my father – since I’m not really active yet – there is little room to do anything else. This job is very demanding. Many think we have no life… we shouldn’t exaggerate either. My father has family and friends. He is very proud of my choice. Even if he says “good luck”. Because it is necessary.
Me, I make good friends at the hotel school because the atmosphere there is very special and you create a strong bond. If we are to believe our teachers, these ties will continue. And then we get a lot of satisfaction from these professions.
The good surprises
This power that gives us the school and the group. I really feel like I’m being pushed to always go further, always higher. The great thing is that we are all passionate about what we do. Every time we come back from the weekend we are super happy to meet to discuss this passion with each other.
With the Covid we were unlucky, we didn’t have the experience in the field that the others before us benefited from. Me, I have the chance to try my dad, so when I come back I can’t wait to tell them. It’s a more beautiful adventure than I imagined. And then we are young, but we don’t worry: we don’t ask ourselves the meaning of what we are doing or of the future. We know where we are going and we know there is demand. All the time. Everywhere. In France, abroad. It’s still huge!
Where do you see yourself in 10 years?
I would like to have my own restaurant. Just one, to start with… and then several, why not!
Do you want to become a cook?
From CAP to bac + 2, there are many courses to gain entry to the profession of chef. If the hospitality industry allows BTS to hold a job as a first clerk or party manager, the CAP will remain the basic entry diploma and the apprenticeship will continue to be the preferred route in the sector, it said. onisep†
After the 3rd: CAP kitchen
Baccalaureate standard: Professional baccalaureate degree in cooking. Technology Baccalaureate in Hotel and Restaurant Science and Technology (STHR). Professional Baccalaureate in Cooking Arts.
Bac + 2 level: BTS management in hospitality option B: management of a culinary production unit
Locations in the Alpes-Maritimes, Monaco and Var: High school for tourism, hospitality and professions with an international vocation Paul Augier of Nice, vocational secondary school Auguste Escoffier from Cagnes-sur-Mer, secondary school Technical and hospitality of Monaco, secondary vocational school Paul-Valery from Menton, Faculty of Commerce – Hospitality School from Cannes, Anne-Sophie Pic high school hospitality and tourism professions in Toulon
As part of a professional retraining: You can start a training, in the Alpes-Maritimes and the Var, via the Greta from the Academy of Nice, with a duration that depends on the skills and experience of each person.