The faces of France Alumni Korea - 2nd class: the story of Kim Younghoon, pastry cook, ice-cream maker, and “Best Worker in France” at Kim Youngmo’s bakery

1. What were your studies before your departure to France?

 I studied in secondary school in a college in England.

1. What was your experience in France? What do you think about “French-style” training courses, the benefits compared to other countries, the internships, etc.? 

 I took a training course of pastry maker, chocolate maker and ice-cream maker in Lyon, in France. I passed a “Certificat d’Aptitude Professionnelle (CAP, Professional Competence Certification) in pastry making in 2000, then a “Brevet de Maîtrise” (BM, Master’s Qualification) in pastry making in 2013 at the Chamber of Handicraft of the Rhône region. And I obtained the title of “Meilleur Ouvrier de France” (MOF, Best Workman in France) in ice-cream making in 2019. What I like about “French-style” training courses is the sandwich course. It really helps you acquire theorical knowledge at school, but also learn technical skills in companies.

1. Why did you choose to study in France?

 I started to take this path on recommendation of Philippe Hiriart (MOF ice-cream making 2011), a French friend of my family who suggested I learn pastry making as soon as possible, once I had made my decision.

And he has directed me under his guidance since I was an apprentice.

1. Would you recommend France to Korean students? If so, why?

 Obviously yes, but students should know they will need to be highly motivated and determined to achieve their goal of continuing their studies in France. It’s really not easy to be by yourself abroad, and far from your family. My advice is to stay optimistic and patient, and not let go of their dream.

1. What would be your advice to Korean students arriving to France, so that they can make the most of their stay? Any interesting memories from your studies in France?

 I would advise them to learn the French language well and to keep an open mind in order to accept different cultures.  

1. What is your favourite French city, and why?

 Lyon, because this is where I lived to train. And it’s also a city famous for its gastronomy.

1. What is your favourite French dish, and why?

I love the “saucisson” (French salami), cheese, the “quenelles” (French dumplings), the traditional home-made cooking, wine, but also traditional French pastries such as “tartes tatins”, vanilla ice cream etc... They are my favourite dishes.

1. What is your favourite French word, and why?

 I’d like to tell you my two favourite words.

The first one is the silence by which we become more attentive, listening, thinking and continue to learn new things.

The second is “savoir”, and “savoir-faire, savoir-être” (knowledge, know-how, know-how-to-be), because it’s the vocabulary that represents our professions. I keep them in my heart for transmission to future young learners.