Enzo Rossi, 20, is an apprentice at the Ecole des Métiers Dijon Métropole de Longvic. On Sunday February 26, he will take part in the Young Butchers Competition at the Salon de l’Agriculture in Paris.
On Sunday, at the heart of the International Agricultural Show in Paris, the young man will be in the running for the 2023 Young Butchers Competition. Eighteen candidates at the start, including two apprentice butchers with a professional patent at the Ecole des Métiers de Dijon Métropole and two from the CFA de Mercurey. At Longvic, Sylvain watches over Enzo Rossi and his friend Mathieu Muller. Their teacher did not fail to instill in them the spirit of competition: ” I’m telling you right now, I’m going there to win smiles Enzo.
The royal road to learning
The young man grew up in Avot, in the north of the Côte-d’Or. He surveyed the corner butchers in the coattails of his parents. The real trigger, he has it during his observation internship of 3e. « I was immediately captivated by the butcher’s gestures. I also like the proximity to the customer. I grew up in the countryside. The butcher’s shop is an essential trade, close to the inhabitants. This contact also attracts me. To become a butcher, Enzo will have to take the royal road of apprenticeship. At only 20 years old, the young man holds a CAP butcher, with an additional mention caterer. Today, he is taking a professional butcher’s certificate at the École des Métiers. ” We are six to follow this training at Longvic. It’s still small classes, but I have the feeling that young people are less hesitant to come to these professions. I realize as my studies progress that there are more and more people, it’s nice. »
Three tests
Sunday, the competition will take place in three events, including the immutable work on the prime rib that will seal the day. The jury, made up of professionals from the meat trades and a Mof Boucher, will evaluate the finesse and the behavior of the pieces of meat worked, the final presentation of the trays, and even the cleanliness of the workstations and the aprons. Enzo acknowledges some apprehension, but ” I’ll do it, I’m well accompanied! Whatever happens, Enzo, Mathieu and their competitors will have had an enriching experience with professionals in the sector. It’s up to them to prove to them that the food trades have a future and young people to perpetuate this know-how (there’s no doubt about it).
The Dijon Métropole School of Trades organizes open daysSaturday March 4 from 9 a.m. to 4 p.m.
