is a French philosophy professor specialised in 17th century and moral philosophy
Picture © Hanna Assouline / Opale / Leemage
Career switching is all the rage. Behind the typical success story lies a multitude of different experiences. Getting a solo business off the ground, trading in a salaried job to become a cleaning lady and be independent – Laurence Devillairs analyses four first-hand accounts that reveal what a career change really involves. In part 3, 27-year-old François explains his move to become a cook after his business degree, and his subsequent switch to food tech.
Read the other testimonies and Laurence Devillairs’ analysis:
➤ Introduction by Laurence Devillairs
➤ Steve, consultant turned kefir producer
➤ Maxime, estate agent slash translator
➤ Denise, from admin assistant to cleaning lady
Interview by Audrey Chabal and Anne-Sophie Moreau.
François, 27, from business to cooking, to food tech.
“I miss the instant gratification of the end of a shift”
“Before I graduated in business, at 23, I started a cookery course at Ferrandi. I did my placement as an apprentice to the head cook at Lapérouse in Paris, in a brigade of 15, all younger than me, very experienced and exacting. I felt my inexperience and mistakes were a hindrance to them. But I gradually learned. When the restaurants reopened after the lockdown, I worked in a little establishment where I did everything, from A to Z. Then I joined a wine bar to extend their food offer. That year, my working hours suited me fine. But I gradually moved away from cooking because the hours and the rather repetitive nature of the profession – I found myself chopping carrots every morning – no longer suited me. In the autumn of 2021, I started applying for jobs with companies linked to the catering field. My CV met with interest thanks to my hands-on experience. I joined a start-up as supp
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