Bourbon

Tell us about your training and your professional career before BOURBON

I earned a CAP/BEP degree in Hotels and Catering in 1999, and a professional baccalaureate, with a Cuisine option, in 2001. Those four years of training allowed me to work with top-rate Chefs in various apprenticeships, including a session at BOURBON on Rivage Croisière in St Martin. That experience allowed me to obtain a marine certificate on May 9, 2000. After that, I accepted a job offer from a palace in Geneva, Switzerland. In 2005, I returned to my native region in Brittany and sent my application to BOURBON at that time. Since I didn’t have all the qualifications required for navigation, I began to take the courses necessary, such as the B.A.E.E.R.S. at Lorient, and basic safety training at Concarneau.

Why BOURBON?

BOURBON is a leading group and one of the largest French shipping groups. I had always heard a lot about BOURBON from my father, who was a Cook on the Abeille Flandre and from my grandfather, who was a Machinist on the Abeille 30 in 1976, at the very beginning of the group. So it is a family story.

Tell us about your job and the mission of your department

I’m responsible for the entire food service on the vessel—from placing orders to managing inventories. Since meals are a time for relaxing, I have to prepare meals that satisfy everyone’s tastes, while focusing on very balanced meals to guarantee their physical condition, since they perform not insignificant physical work every day. I must give them pleasure without “stuffing” them.

What do you like about this work?

In my position as Cook, I can personalize the meals according to the crew. Since we are in a small group of 12 people, I am learning about their tastes on the job. In addition, in my job I am learning shipping terms and work methods every day, as well as navigation, coastline protection and towage. It is work that is both valuable and rewarding for me.

And the atmosphere?

We spend a lot of time together and get to know each other; we become a team. The atmosphere is very friendly.