Jean-Christophe Vitte, with a rigorous journeyman training behind him and a wealth of experience, World Champion of frozen desserts in 2014 and holder of the coveted MOF award for ice cream maker for 2015, has set up a training structure of his own.
He had been teaching at the Avignon catering school since 2003, and since September this year he has been putting his own ideas about training into practice. He wants his school to resemble the profession itself in its efficiency, high standards, quality and gourmet discernment. The trades of the pastry chef, chocolatier, ice cream maker and confectioner have to constantly adapt to changing demand, and this calls for new training courses. Jean-Christophe Vitte's new school is in 300m2 of superb premises in Sorgues. He wants to make it a forum for transmission, offering training with a high reputation in the trade, but also a lively place where knowledge is shared with epicureans who want to perfect their sweet-toothed culinary skills. The idea is not just to give recipes and show how to make them, but to explain the whys and wherefores: knowledge and knowhow hand in hand. "If you show a learner how to do something, they'll forget. But if you tell them why you do it that way, they'll remember," says Jean-Christophe Vitte. He has brought together a team of keen professionals: Thierry Jouval (designer of the best software for ice cream makers), Thierry Kleiber (independent master chocolatier in Belfort) and Serge Granger (MOF award as chocolatier-confectioner) are all experts with a knack for teaching what they know.
by Maurice Gouiran
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