Eia kahi moʻolelo kūleʻa e like me kā mākou makemake e haʻi iā lākou a no ka mea ua kākau pinepine ʻia me IFOCOP. I kēia lā, haʻi mākou iā ʻoe i ka moʻolelo o Jean-Bernard Collot, ka mea i hele ma lalo o hoʻokahi makahiki mai nā keʻena o Pôle Emploi a i ka poʻe o ka Hotel Fauchon Paris, kahi e noho nei ʻo ia i kahi ʻoihana hoihoi a Buyer.
ʻO ka lā āna i hoʻoholo ai e kikeke ma ka puka o IFOCOP
ʻEkolu paha mau makahiki a ʻoi paha ka manawa i ʻike ʻia ka manaʻo o kahi loiloi i kāna poʻo i loko o kona poʻo. Ua hoʻopaʻa inoa ʻia ʻo Jean-Bernard no kekahi mau pule ma ka papa inoa o ka poʻe ʻimi hana ma hope o ka pau ʻana o kāna ʻaelike hope loa a ua lōʻihi ʻo ia ma ke ʻano he kākau ʻōlelo, chef de partie a laila sous-chef a me chef no nā hanohano hanohano o ka hōkele a me ka lawelawe ʻana. Ma mua o iwakālua mau makahiki, inā helu mākou i kāna ʻelima mau makahiki o ka hoʻomaʻamaʻa ʻoihana, hoʻolaʻa ʻia i ka gastronomy Farani a nona nā hoʻomanaʻo aloha, akā e hōʻailona i kahi huli i kāna ulu ʻoihana.
« Ua manaʻo wau i ka pono e hoʻohou hou iaʻu iho, ʻoiai e hana hou iaʻu iho me ka hoʻomau ʻana e hana i kahi lālā, nā hōkele waiwai a me nā hale ʻaina, makemake wau », Wehewehe ʻo ia. ʻO ke aʻo palapala diploma a ka mea kūʻai mai (RNCP pae 6) i hāʻawi ʻia e IFOCOP e kāhea ana iā ia. " aia aku nei iaʻu
