The visit to Reunion Island by the president of the CCI France, Alain from Crezcenso, from February 9 to 13, notably highlighted a new direction from Centhor aimed at further integrating péi products into catering training to meet the expectations of professionals and customers.
It is at the invitation of the president of the CCI Réunion, Pierrick Robert, that the president of the CCI France *, Alain from Crezcenso, also president of the CCI of Occitanie, was back in Reunion last month. In addition to the general situation of companies in the current economic and political context, Training, central pillar of the CCI missions, was included in the program of this visit. Catering training, more particularly, gave rise on February 10 at the Centhor in Saint-Gilles les Hauts to reflection workshops intended for professionals in the sector on the evolution of their professions. A partnership agreement was then signed between the CCI Réunion and the Union of hotel trades and industries (UMIH), including the president, Thierry Marx, was also present in Reunion at the same time. With the evolution of lifestyles and the demands aimed at reconciling pleasure, health and authenticity, catering is undergoing a transformation from which Reunion Island is not immune. Especially since, among the trends that are changing recipes and practices, local products, local and seafood products, are popular with customers : in the matter, Reunion has something to show for it. Give more space to péi products in the catering industry, this is the objective set by the CCI Réunion, which also seeks to gain in efficiency by benefiting from the training experience of the UMIH, relayed locally by UMIH Réunion.
Meet new professional needs
“This is a new direction given to Centhor : integrate local products into existing training, where they are still little present. We need to innovate to attract an increasingly better informed and increasingly diverse and demanding clientele.. Gastronomy is an important tourist argument for Reunion. We must help develop this culinary dimension of tourism, and this in all catering sectors, from haute cuisine to snacking. This new orientation also responds to the changing expectations of professionals”, explains Pierrick Robert. Concretely, it also means putting professionals at the heart of the organization of training. It is, in summary, the purpose of the agreement signed with the UMIH. “Let catering professionals tell us what their needs are ? We will translate these training needs. »
Learning forced to evolve
This orientation is already in place at the Couleurs Mixées campus of the CFA du Chaudron, with the other challenge of “giving young people the desire to pursue these professions”. “We need to encourage vocations, to change the image among young people of a sector of activity which is itself evolving”, underlines Pierrick Robert. The issue is the same in France and in the other DROMs. Also Alain di Crezcenso wants to be offensive while learning today faces two major challenges. “The French CCIs train 525,000 young people and adults per year, more than 140,000 apprentices, nearly 250,000 employees in continuing training, more than 20,000 job seekers... We must develop our training methods and organizations through the combination of two factors : demographics with a decline of = 5% in our workforce, funding for apprenticeships down by -5%. Or 10% reduction. How to maintain the same quality of training with such a drop in volume ? In this context, I plead, for my part, for the establishment of a system of bonuses and penalties in the financing of CFAs, that is to say, financing modulated according to the results of the CFA. »
* The CCI France is the national unifying establishment and facilitator of Chambers of Commerce and Industry.
