Being able to train, alongside great chefs, people who are far from employment or in retraining, in the catering professions, as well as in those of the restaurant and hotel industry, this is the ambition of the Marseille School of food and hospitality through inclusion (Emahi), launched this Wednesday.
This new structure, financed by private and public funds, aims to train 1,500 people this year.
It will not have its own buildings but will be available in different places of application, around twenty to start, corresponding to the establishments of food, gastronomy and hotel professionals who will provide the training.
The latter, completely free and certifying, can last from four to 24 months and will allow you to learn the professions of cook, baker, pastry chef, charcutier, dishwasher but also caterer, sommelier, receptionist, valet or even bartender.
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People “far from employment”
“The school will meet learners, in all establishments of professionals who cooperate with us
,” explained its general director, Nadège Delmotte, at a press conference.
Emahi will welcome as a priority, without qualification requirements, people aged 18 to 62 who are
“those furthest from employment, due to particular social and professional difficulties (age, state of health, precariousness)”
, according to a communicated.
These could be young people from neighborhoods with social difficulties, women looking for work, people with disabilities or even seniors.
“Emahi does not enter into competition with what exists in training, it will resonate: how we cooperate together to make this sector of activity of catering, hotels, food craft professions , a real vector of transformation and transition towards sustainable food
,” added Nadège Delmotte.
First training courses in September
The school will rely in particular on the ecosystem of République, an integration and solidarity restaurant created two years ago in Marseille by chef Sébastien Richard, who initiated Emahi, of which he is president.
“The so-called social economy is not an economy of mercy but quite the contrary, an economy which can help us to break down a little this social divide which is taking place almost everywhere in the world”
, said for his part Chef Thierry Marx, president of Umih, the leading employers' organization in the hotel and catering industry, associated with the project.
The first qualifying training courses will begin in September.
But from April, future trainers are themselves invited to follow three master classes led by chefs Sébastien Richard, Gérald Passedat and Nadia Sammut, the latter two being respectively president and vice-president of the Strategic Food Committee taking place governing body of the school.