Lo­cal pas­try chef gets job at El­y­see Palace in Paris

The China Post - - LOCAL -

A 29-year-old Tai­wanese pas­try chef has re­ceived an of­fer to work at the El­y­see Palace in Paris next month af­ter a month and a half in­tern­ship there, the United Daily News re­ported Sun­day.

Hs­ing Lun- yi ( ) , who re­turned to Tai­wan for a brief visit re­cently to get en­gaged, will be the first Tai­wanese ever to work at the of­fi­cial res­i­dence of France's pres­i­dent, the Chi­ne­se­lan­guage news­pa­per said.

Hs­ing found his pas­sion for desserts only af­ter grad­u­at­ing from Nan Ying Vo­ca­tion High School’s Depart­ment of Data Pro­cess­ing in Tainan.

He be­gan work­ing part-time at Tai­wanese restau­rants and then saved NT$1.5 mil­lion (US$48,750) on his own to pay for stud­ies in France, the re­port said.

Fly­ing to France in 2012, Hs­ing spent one and half years in a lan­guage school be­fore go­ing to the Paris-based Cen­tre Europeen des Pro­fes­sions Culi­naires (Euro­pean Cen­ter for Culi­nary Pro­fes­sions, (CEPROC).

“I could only bud­get three eu­ros for each meal,” Hs­ing was quoted as say­ing by the United Daily News when re­call­ing his days as a stu­dent in France.

While many of his class­mates sub­mit­ted in­tern­ship ap­pli­ca­tions to restau­rants or ho­tels, Hs­ing chose a rarely tar­geted des­ti­na­tion — the El­y­see Palace — but could not fig­ure out how to gain ac­cess to ap­ply for an op­por­tu­nity.

One day, Hs­ing tried walk­ing around the palace look­ing for a way in but was even­tu­ally stopped by an armed se­cu­rity guard there who was sus­pi­cious of the young Tai­wanese chef's in­ten­tions.

Af­ter ask­ing Hs­ing what he was do­ing around the man­sion and search­ing him and his back­pack, the armed se­cu­rity guard gave Hs­ing con­tact in­for­ma­tion for the pres­i­den­tial res­i­dence's per­son­nel depart­ment head.

Hs­ing then sent his re­sume to the con­tact to ap­ply for an in­tern­ship, and he re­ceived an ad­mis­sion no­tice af­ter one month.

“I would never have had a chance if I didn't give it a try.”

Com­pared with the master chefs work­ing at the El­y­see Palace, Hs­ing was ex­tremely green, hav­ing just switched to his new pro­fes­sion.

He worked 15 hours a day dur­ing his in­tern­ship to learn his craft, more than dou­ble the seven hours a day put in by other in­terns.

Af­ter serv­ing as an in­tern for one and a half months, Hs­ing's ded­i­ca­tion was re­warded by his su­per­vi­sor, who of­fered him a con­tract to be­come a for­mal pas­try chef start­ing in July.

He is ex­pected to work at least two years at the El­y­see Palace be­fore pur­su­ing his dream — run­ning his own dessert store in Tai­wan.

Newspapers in English

Newspapers from Taiwan

© PressReader. All rights reserved.