"A choice I've always made": the inspiring testimony of Louis, a student at l'Ecole Centrale Paris.École de Savignac

From an early age, Louis has been passionate about the hotel business and cooking. After high school, he enrolled in a hotel management course atÉcole de Savignac. Discover his story.

From baccalauréat to Bachelor's degree in hotel and restaurant management

His project started germinating a long time ago. "I started working in the restaurant business at the age of 14. Very early on, very quickly, it was something that spoke to me. I was doing seasonal work and odd jobs outside school. Even then, I knew I wanted to go to a school specializing in hotel and restaurant management. I found out more aboutÉcole de Savignac and it didn't take me long to get hooked," explains Louis Buronfosse, a 1st year MBA student atÉcole de Savignac.

The student then took part in the school's open house. "I fell in love with it," he confides. After passing his STMG baccalaureate, he enrolled at Savignac in the first year of the traditional Bachelor's program.

He describes his three years at Savignac as exceptional, enriched by internships mainly in catering, with a brief foray into the hotel business. It was during his third year that Louis decided to specialize further. He opted for a Bachelor's degree in Event Management and Catering.

Catering has always been a choice

Louis no longer has any doubts about his career direction. "Catering is a passion that runs deep within me. It's always been a choice," he explains. However, he feels it is important to attend a hospitality management school. In particular, to deepen his knowledge and understand everything that revolves around this sector. "In this respect, the initial course atÉcole de Savignac was perfect," says the man who seems to have found his calling.

In line with the school's values, Louis Buronfosse chose to diversify his experiences and deepen his knowledge of the hospitality sector. "During my first year, I explored various hospitality sectors. In my second year, I focused on hospitality, with a particular emphasis on management and financial analysis. The third year offered me the opportunity to refocus on catering, a choice that seemed quite natural to me."

For the student, this specialization is an opportunity to advance his professional project. "The training had a very practical aspect, focusing on the field and group project management. We were able to take part in real events throughout the year, going far beyond mere theory. For me, this course represented the royal road."

Collective catering: a decision that makes sense

When he decided to move into the restaurant business, Louis initially focused on the traditional catering sector. He worked in a variety of establishments, from bistronomic restaurants to brasseries. During his second year of the Bachelor's program, his interest shifted to contract catering, a sector that offered him a different perspective. "Contract catering touches on the whole food industry," explains the student.
Today, it's fair to say that Louis has both feet in contract catering. "For my work-study placement, I chose to join the Compass group, a world leader in this field. I even refined my specialization by moving into central kitchen management."

Compass produces tens of thousands of meals every day for a wide range of customers, including children, the disabled and the elderly. The magnitude of this mission and the responsibility that goes with it are particularly close to her heart. But there's more: "The social aspect is just as important to me. In public catering, the aim is to offer balanced, quality meals to people who don't always have access to healthy food on a daily basis. There's a need for support and education in taste. This aspect of my work is of particular importance to me."

"The most beautiful job in the world

For Louis Buronfosse, Savignac played a key role in his career choices. "Thanks to its vast network and strong, unique values, the School encourages us to conduct our own research and be confident in our decisions. It accompanies us, supports us in our choices and responds to our needs. I think this support is comprehensive and sometimes helps us to avoid taking unnecessary detours." At Savignac, students are fortunate enough to benefit from the support of dedicated people, for both their academic and professional projects, which perfectly reflects the spirit of the School.

Finally, Louis wouldn't hesitate to recommend the restaurant business to a student undecided about a career. "Catering is a passionate profession. This passion can be present from an early age or develop over time. You don't know if you've got it until you experience it. After all, it's the most beautiful profession in the world.