{"id":33394,"date":"2021-12-02T10:40:20","date_gmt":"2021-12-02T10:40:20","guid":{"rendered":"https:\/\/horecamagazine.be\/cop-de-lhoreca\/"},"modified":"2021-12-03T10:15:32","modified_gmt":"2021-12-03T10:15:32","slug":"cop-de-lhoreca","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/cop-de-lhoreca\/","title":{"rendered":"\u2018COP de l\u2019Horeca\u2019"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.4.7&Prime; max_width=\u00a0\u00bb800px\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/12\/cop-Beelden-news2.jpg\u00a0\u00bb title_text=\u00a0\u00bbcop Beelden-news2&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; header_4_text_color=\u00a0\u00bb#37318b\u00a0\u00bb]<\/p>\n<h4><strong>L\u2019union fait la force<\/strong><\/h4>\n<p>Ce n\u2019\u00e9tait pas la COP 26 mais une r\u00e9union cependant bien utile face \u00e0 la morosit\u00e9 du climat dans le secteur Horeca\u00a0!<\/p>\n<p>Ce n\u2019est pas chose courante, et cela ne s\u2019\u00e9tait pas vu depuis de nombreuses ann\u00e9es m\u2019a-t-on dit, lundi dernier les pr\u00e9sidents des principales associations de Chefs en Belgique se sont r\u00e9unis afin d\u2019unir leurs forces lors d\u2019une r\u00e9union de crise au si\u00e8ge de l\u2019Association des Mastercooks of Belgium.<\/p>\n<p>Deux esprits rassembleurs \u00e9taient \u00e0 l\u2019initiative de cette r\u00e9union, largement pl\u00e9biscit\u00e9e par tous\u00a0: <strong>Fabian Hermans<\/strong>, Pr\u00e9sident de la F\u00e9d\u00e9ration Horeca Bruxelles et <strong>C\u00e9dric Poncelet<\/strong>, Pr\u00e9sident des Mastercooks.<\/p>\n<p>Leur objectif\u00a0: \u00eatre plus forts en parlant d\u2019une seule voix, prot\u00e9ger la profession, tenter de maintenir le bateau \u00e0 flot malgr\u00e9 ces temps troubl\u00e9s.<\/p>\n<p>Outre Fabian Hermans et C\u00e9dric Poncelet, \u00e9taient pr\u00e9sents\u00a0:<\/p>\n<ul>\n<li><strong>Daniel Molmans<\/strong>, Secr\u00e9taire G\u00e9n\u00e9ral de l\u2019Association des Mastercooks<\/li>\n<li><strong>Jo Nelissen<\/strong> pour la F\u00e9d\u00e9ration Horeca Vlaanderen<\/li>\n<li><strong>Dominique Michou<\/strong>, Pr\u00e9sident de l\u2019Acad\u00e9mie Culinaire de France Belux<\/li>\n<li><strong>Christophe Baert<\/strong>, Pr\u00e9sident national des Euro-Toques<\/li>\n<li><strong>Alain Thoon<\/strong>, Pr\u00e9sident de la Fetam (F\u00e9d\u00e9ration of table Masters)<\/li>\n<li><strong>Robert Van Landeghem<\/strong><u>,<\/u> Pr\u00e9sident et <strong>Marc Duynslaeger<\/strong> Secr\u00e9taire &#8211; Club Prosper Montagn\u00e9<\/li>\n<li><strong>Lieven\u00a0Demeestere<\/strong>, Pr\u00e9sident des \u201933\u00a0Masterchefs Belgium.<\/li>\n<li><strong>Dani\u00ebl Lassaut<\/strong>, Pr\u00e9sident et Piet Lecot, Secr\u00e9taire \u201cLes Disciples Escoffier Benelux\u201d<\/li>\n<li><span><strong>Olivier Bauche<\/strong>, Pr\u00e9sident des JRE<\/span><\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<h4><strong>Association versus F\u00e9d\u00e9ration<\/strong><\/h4>\n<p>Pour rappel, si les Associations sont des groupements de professionnels avec chacune ses sp\u00e9cificit\u00e9s, son histoire et ses membres, rappelons que les F\u00e9d\u00e9rations sont subventionn\u00e9es par l\u2019Etat pour faire le lien entre le secteur professionnel et le monde politique.<\/p>\n<p>Cette r\u00e9union avait donc tout son sens. Les F\u00e9d\u00e9rations officielles sont d\u2019autant plus fortes, ont d\u2019autant plus de poids vis-\u00e0-vis du monde politique si elles travaillent main dans la main avec les Associations qui repr\u00e9sentent \u00e0 elles seules un grand nombre de restaurateurs.<\/p>\n<p>Plusieurs r\u00e9unions s\u2019en sont d\u2019ailleurs suivies avec le Ministre Clarinval qui s\u2019est montr\u00e9 fort \u00e0 l\u2019\u00e9coute. Il reste maintenant \u00e0 contacter un grand nombre d\u2019autres intervenants (h\u00e9 oui nous sommes en Belgique\u00a0!) et nous croisons les doigts que ces d\u00e9marches soient suivies de r\u00e9sultats concrets. <strong>Ce ne serait pas le moment, loin de l\u00e0, de prendre des mesures qui donneraient peut-\u00eatre le change dans l\u2019imm\u00e9diat mais seraient contre productives \u00e0 long terme. <\/strong><\/p>\n<p>Or c\u2019est justement ce que craignent les professionnels entre autres au sujet de ce projet de loi visant \u00e0 \u00ab\u00a0revaloriser le m\u00e9tier\u00a0\u00bb en octroyant aux jeunes de 18 ans sortant de l\u2019\u00e9cole un nouveau statut intitul\u00e9 \u2018cuisinier sachant travailler seul\u2019. Tous les professionnels autour de la table y \u00e9taient farouchement oppos\u00e9s.<\/p>\n<h4><strong>Qualification en inad\u00e9quation avec le secteur<\/strong><\/h4>\n<p>Fabian Hermans\u00a0: \u00ab\u00a0Nous nous apercevons que pour les ann\u00e9es qualifiantes, on profile pour la cuisine, des cuisiniers sachant travailler seuls et pour la salle, des chefs de rang.<\/p>\n<p>Nous ne savons pas sur quelle \u00e9tude cette qualification est bas\u00e9e, mais en tant que professionnels actifs dans le m\u00e9tier, nous ne pouvons admettre qu\u2019un jeune de 19 ans sortant de 6\u00e8 ann\u00e9e technique ou professionnelle soit bombard\u00e9 cuisinier sachant travailler seul ou chef de rang, surtout avec le peu de stages mis en \u0153uvre et d\u2019insertions en entreprise. Ce serait faire omission de la complexit\u00e9 de nos m\u00e9tiers.<\/p>\n<p>Comment un jeune sans exp\u00e9rience et sans connaissance du terrain peut-il g\u00e9rer sa propre entreprise ou une entreprise avec les fonctions administratives obligatoires (ratio de rentabilit\u00e9, AFSCA, SEPP, TVA, FISC, RH etc.)\u00a0?<\/p>\n<p>Nous sommes confront\u00e9s aujourd\u2019hui \u00e0 un manque de personnel. Revaloriser le m\u00e9tier est sans aucun doute n\u00e9cessaire, mais faire miroiter aux jeunes un poste qu\u2019ils ne pourront obtenir n\u2019est nullement b\u00e9n\u00e9fique pour le secteur. <strong>En effet, aucun entrepreneur ne donnera une telle fonction \u00e0 responsabilit\u00e9 \u00e0 un jeune dipl\u00f4m\u00e9 sans exp\u00e9rience<\/strong>. Sachant que nous manquons d\u00e9j\u00e0 de personnel \u00e0 ce jour, il serait dommage de donner de faux espoirs et donc d\u00e9courager ces jeunes alors qu\u2019il y a plein d\u2019avenir dans notre secteur\u00a0\u00bb.\u00a0<\/p>\n<h4><strong>Contr\u00f4les muscl\u00e9s<\/strong><\/h4>\n<p>Un autre sujet pr\u00e9occupant, soulev\u00e9 avec \u00e9motion par Robert Van Landeghem et qui devra faire l\u2019objet de r\u00e9flexion lors des prochaines r\u00e9unions\u00a0: nous apprenons que certains restaurateurs font l\u2019objet de contr\u00f4les policiers muscl\u00e9s (c\u2019est le moins que l\u2019on puisse dire) alors m\u00eame qu\u2019ils sont en ordre de CST, de caisse, d\u2019Afsca, de cotisations diverses etc. intimidant sans raison le restaurateur, son personnel comme ses clients attabl\u00e9s.<\/p>\n<p>Quelques questions nous taraudent\u00a0:\u00a0Qu\u2019est-ce qui motive ces exc\u00e8s de z\u00e8le\u00a0et d\u00e9monstrations de force ? Sont-ils amen\u00e9s \u00e0 se r\u00e9p\u00e9ter \u00e0 l\u2019avenir\u00a0? Et surtout est-ce vraiment le moment de compliquer (inutilement) la vie des professionnels du secteur\u00a0?<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<p style=\"text-align: right;\"><em>Texte : PVW<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019union fait la force Ce n\u2019\u00e9tait pas la COP 26 mais une r\u00e9union cependant bien utile face \u00e0 la morosit\u00e9 du climat dans le secteur Horeca\u00a0! Ce n\u2019est pas chose courante, et cela ne s\u2019\u00e9tait pas vu depuis de nombreuses ann\u00e9es m\u2019a-t-on dit, lundi dernier les pr\u00e9sidents des principales associations de Chefs en Belgique se [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":33386,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-33394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u2018COP de l\u2019Horeca\u2019 | Horeca 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