Une passion qui se dessine d\u00e8s l\u2019enfance<\/b><\/span><\/h4>\n\u00ab Depuis toujours, j\u2019ai un vrai go\u00fbt pour la cuisine. C\u2019est un peu une histoire de famille\u00a0: mon oncle est \u00e0 la t\u00eate du restaurant \u00adAttablez-vous \u00e0 Namur, et d\u2019autres membres de ma famille dirigent Les Terrasses de l\u2019\u00c9cluse, du Prince et de Crupet. \u00c0 table, \u00e0 la maison, on parle cuisine et recettes depuis toujours. \u00bb<\/p>\n
Germain Jacques, \u00e9l\u00e8ve en 5e technique h\u00f4teli\u00e8re, a grandi dans un environnement o\u00f9 la restauration \u00e9tait bien plus qu\u2019un m\u00e9tier\u00a0: une passion partag\u00e9e. S\u2019il r\u00eavait d\u2019abord d\u2019ouvrir son propre \u00e9tablissement en arrivant \u00e0 l\u2019\u00e9cole, un autre univers a peu \u00e0 peu capt\u00e9 toute son attention \u2014 et son enthousiasme\u00a0: la p\u00e2tisserie.<\/p>\n
\u00ab Je suis assez maniaque et perfectionniste et cette discipline demande justement rigueur et minutie\u2026 C\u2019est exactement ce qu\u2019il me faut. \u00bb<\/p>\n
R\u00e9my Dermien, en 7e sommellerie, a suivi un parcours diff\u00e9rent. C\u2019est apr\u00e8s un d\u00e9crochage scolaire pendant la crise Covid qu\u2019il a int\u00e9gr\u00e9 l\u2019\u00e9cole h\u00f4teli\u00e8re. \u00ab J\u2019ai toujours aim\u00e9 cuisiner avec ma grand-m\u00e8re, mais personne ne m\u2019a pouss\u00e9 dans cette voie. Je me suis lanc\u00e9 par curiosit\u00e9 et j\u2019ai accroch\u00e9. \u00bb Aujourd\u2019hui, il se sp\u00e9cialise dans la sommellerie et d\u00e9couvre chaque jour encore de nouvelles choses.<\/p>\n
M\u00eame si leurs t\u00e9moignages refl\u00e8tent une r\u00e9alit\u00e9 commune\u00a0: une passion qui se forge parfois d\u00e8s l\u2019enfance, mais qui peut aussi na\u00eetre sur le tard, au gr\u00e9 des exp\u00e9riences et des opportunit\u00e9s, Germain pr\u00e9cise\u00a0: \u00ab\u00a0Bien s\u00fbr, c\u2019est plus compliqu\u00e9 quand on arrive en technique par d\u00e9pit, sans v\u00e9ritable enthousiasme. \u00bb<\/span><\/p>\n![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/05\/Scherm\u00adafbeelding-2025-05-20-om-16.14.37-1024x646.jpg\")
<\/b><\/span><\/h4>\nEntre rigueur et plaisir\u00a0: un apprentissage sur tous les fronts<\/b><\/span><\/h4>\nL\u2019\u00e9cole h\u00f4teli\u00e8re n\u2019est pas qu\u2019une formation technique, c\u2019est une immersion dans un monde o\u00f9 la polyvalence est de mise. \u00ab\u00a0Ici, on fait de tout\u00a0: cuisine, p\u00e2tisserie, service en salle… \u00bb explique Germain. \u00ab Quand j\u2019aurai fini mon cursus, j\u2019aimerais soit ouvrir une p\u00e2tisserie, soit un restaurant et diriger la salle mais pas n\u00e9cessairement en Belgique. \u00bb. Pour ces jeunes, chaque jour est une opportunit\u00e9 d\u2019apprendre et de se perfectionner, que ce soit en pr\u00e9parant un concours ou en assurant le service lors d\u2019un banquet.<\/p>\n
Mais cette diversit\u00e9 a un prix\u00a0: la charge de travail est lourde, parfois \u00e9prouvante. Beaucoup d\u2019\u00e9l\u00e8ves jugent le rythme soutenu et la pression omnipr\u00e9sente. \u00ab C\u2019est un m\u00e9tier tr\u00e8s exigeant, physiquement et mentalement. En salle, on subit \u00e0 la fois la pression du client et celle de la cuisine. On est un peu le pun\u00adching-ball entre les deux. \u00bb raconte Germain alors que R\u00e9my acquiesce. Face \u00e0 cela, cet \u00e9tudiant de derni\u00e8re ann\u00e9e a trouv\u00e9 sa m\u00e9thode\u00a0: \u00ab Quand \u00e7a ne va plus, je prends trois minutes pour respirer, puis je reprends calmement. \u00bb<\/p>\n
Ce stress, certains le vivent comme un moteur, d\u2019autres le subissent. La rigueur impos\u00e9e par l\u2019\u00e9cole est parfois ressentie comme une contrainte excessive, avec des horaires charg\u00e9s et des attentes tr\u00e8s \u00e9lev\u00e9es. Pourtant, tous s\u2019accordent \u00e0 dire que cette exigence pr\u00e9pare efficacement au monde du travail.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/05\/Scherm\u00adafbeelding-2025-05-20-om-16.15.14-1024x722.jpg\")
<\/p>\n
Une formation qui ouvre des portes<\/b><\/span><\/h4>\nL\u2019apprentissage en \u00e9cole h\u00f4teli\u00e8re ne se limite pas aux cours et au restaurant d\u2019application.<\/p>\n
\u00ab On apprend \u00e9norm\u00e9ment sur le terrain. J\u2019ai la chance de travailler actuellement \u00e0 La Roseraie \u00e0 Modave o\u00f9 l\u2019\u00e9quipe est formidable\u00a0!\u00bb affirme R\u00e9my. Qu\u2019il s\u2019agisse de stages dans des \u00e9tablissements ou de voyages organis\u00e9s par leur \u00e9cole, les exp\u00e9riences de terrain permettent de mieux comprendre les r\u00e9alit\u00e9s du m\u00e9tier. \u00ab Notre professeur de sommellerie nous emm\u00e8ne visiter des caves de vin au Portugal. Rien de mieux que de voir d\u2019o\u00f9 viennent les produits pour les conna\u00eetre vraiment. \u00bb<\/p>\n
Germain r\u00eave d\u2019ouvrir une p\u00e2tisserie ou un restaurant, mais se voit plut\u00f4t en salle qu\u2019en cuisine. \u00ab J\u2019ai toujours voulu partir \u00e0 l\u2019\u00e9tranger. D\u00e9couvrir d\u2019autres cultures gastronomiques me fascine. \u00bb R\u00e9my, lui, envisage de prendre un autre chemin \u00e0 la fin de ses \u00e9tudes pour \u00ab\u00a0peut-\u00eatre revenir un jour exercer dans la sommellerie et la restauration \u00bb.<\/p>\n
Malgr\u00e9 ces perspectives enthousiasmantes, certains \u00e9l\u00e8ves regrettent un manque d\u2019ad\u00e9quation entre la formation et la r\u00e9alit\u00e9 du terrain.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/05\/Scherm\u00adafbeelding-2025-05-20-om-16.15.34-1024x396.jpg\")
<\/p>\n
Une \u00e9cole pas comme les autres<\/b><\/span><\/h4>\nL\u2019encadrement est globalement tr\u00e8s appr\u00e9ci\u00e9 et certains professeurs sont jug\u00e9s tr\u00e8s accessibles, tr\u00e8s \u00e0 l\u2019\u00e9coute, y compris en dehors des cours. En effet, si l\u2019apprentissage est exigeant, l\u2019ambiance \u00e0 Ilon Saint-Jacques est particuli\u00e8re. \u00ab Contrairement \u00e0 d\u2019autres \u00e9coles, ici on est une grande famille. \u00bb raconte Germain. Un \u00e9tat d\u2019esprit qui change tout\u00a0: \u00ab On s\u2019entraide, on s\u2019amuse, et c\u2019est bien plus motivant que d\u2019\u00eatre trait\u00e9 comme un num\u00e9ro. \u00bb<\/p>\n
L\u2019un des autres atouts des enseignants de l\u2019\u00e9cole, selon les \u00e9l\u00e8ves, est \u00e9galement leur capacit\u00e9 \u00e0 transmettre leur passion. Les \u00e9tudiants appr\u00e9cient aussi le fait d\u2019\u00e9voluer dans un cadre o\u00f9 l\u2019esprit d\u2019\u00e9quipe est primordial. Cette coh\u00e9sion les aide \u00e0 surmonter les difficult\u00e9s et \u00e0 progresser ensemble.<\/p>\n
Mais tout n\u2019est pas parfait. Certaines infrastructures, bien que modernes, ne sont pas toujours adapt\u00e9es aux besoins de tous. D\u2019autre part, les traditions strictes du secteur sont parfois en d\u00e9calage avec la r\u00e9alit\u00e9 actuelle. R\u00e9my souligne\u00a0: \u00ab L\u2019Horeca change, mais \u00e0 l\u2019\u00e9cole, on nous impose encore le costume int\u00e9gral. Pourtant, dans beaucoup de restaurants actuels, on travaille en baskets ou bretelles. \u00bb Une adaptation aux \u00e9volutions du m\u00e9tier permettrait de renforcer encore le lien entre formation et pratique.<\/span><\/p>\nL\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019enseignement\u00a0: c\u2019est une \u00e9cole de vie. Entre rigueur, passion et ouverture au monde, les \u00e9l\u00e8ves peuvent rapidement fr\u00e9quenter leur futur milieu professionnel afin d\u2019esp\u00e9rer \u00eatre pr\u00eats \u00e0 affronter les r\u00e9alit\u00e9s exigeantes de l\u2019Horeca. Mais si le parcours est sem\u00e9 d\u2019emb\u00fbches, il est aussi une source d\u2019enrichissement personnel et professionnel. Comme le dit Germain\u00a0: \u00ab Il ne faut pas r\u00e9aliser tous ses r\u00eaves, mais en r\u00e9aliser beaucoup. Et y aller petit \u00e0 petit. \u00bb<\/p>\n
[ Muriel Lombaerts ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
L\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019apprentissage. Pour de nombreux \u00e9l\u00e8ves, c\u2019est un v\u00e9ritable tremplin vers leur avenir professionnel et une \u00e9cole de vie o\u00f9 la rigueur, la passion et la r\u00e9silience se cultivent au quotidien. \u00c0 l\u2019Institut Ilon Saint-Jacques de Namur, Germain et R\u00e9my, deux \u00e9tudiants en h\u00f4tellerie et sommellerie, nous font part […]<\/p>\n","protected":false},"author":5,"featured_media":51907,"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":[95],"tags":[],"class_list":["post-51931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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<\/b><\/span><\/h4>\nEntre rigueur et plaisir\u00a0: un apprentissage sur tous les fronts<\/b><\/span><\/h4>\nL\u2019\u00e9cole h\u00f4teli\u00e8re n\u2019est pas qu\u2019une formation technique, c\u2019est une immersion dans un monde o\u00f9 la polyvalence est de mise. \u00ab\u00a0Ici, on fait de tout\u00a0: cuisine, p\u00e2tisserie, service en salle… \u00bb explique Germain. \u00ab Quand j\u2019aurai fini mon cursus, j\u2019aimerais soit ouvrir une p\u00e2tisserie, soit un restaurant et diriger la salle mais pas n\u00e9cessairement en Belgique. \u00bb. Pour ces jeunes, chaque jour est une opportunit\u00e9 d\u2019apprendre et de se perfectionner, que ce soit en pr\u00e9parant un concours ou en assurant le service lors d\u2019un banquet.<\/p>\n
Mais cette diversit\u00e9 a un prix\u00a0: la charge de travail est lourde, parfois \u00e9prouvante. Beaucoup d\u2019\u00e9l\u00e8ves jugent le rythme soutenu et la pression omnipr\u00e9sente. \u00ab C\u2019est un m\u00e9tier tr\u00e8s exigeant, physiquement et mentalement. En salle, on subit \u00e0 la fois la pression du client et celle de la cuisine. On est un peu le pun\u00adching-ball entre les deux. \u00bb raconte Germain alors que R\u00e9my acquiesce. Face \u00e0 cela, cet \u00e9tudiant de derni\u00e8re ann\u00e9e a trouv\u00e9 sa m\u00e9thode\u00a0: \u00ab Quand \u00e7a ne va plus, je prends trois minutes pour respirer, puis je reprends calmement. \u00bb<\/p>\n
Ce stress, certains le vivent comme un moteur, d\u2019autres le subissent. La rigueur impos\u00e9e par l\u2019\u00e9cole est parfois ressentie comme une contrainte excessive, avec des horaires charg\u00e9s et des attentes tr\u00e8s \u00e9lev\u00e9es. Pourtant, tous s\u2019accordent \u00e0 dire que cette exigence pr\u00e9pare efficacement au monde du travail.<\/p>\n
<\/p>\n
Une formation qui ouvre des portes<\/b><\/span><\/h4>\nL\u2019apprentissage en \u00e9cole h\u00f4teli\u00e8re ne se limite pas aux cours et au restaurant d\u2019application.<\/p>\n
\u00ab On apprend \u00e9norm\u00e9ment sur le terrain. J\u2019ai la chance de travailler actuellement \u00e0 La Roseraie \u00e0 Modave o\u00f9 l\u2019\u00e9quipe est formidable\u00a0!\u00bb affirme R\u00e9my. Qu\u2019il s\u2019agisse de stages dans des \u00e9tablissements ou de voyages organis\u00e9s par leur \u00e9cole, les exp\u00e9riences de terrain permettent de mieux comprendre les r\u00e9alit\u00e9s du m\u00e9tier. \u00ab Notre professeur de sommellerie nous emm\u00e8ne visiter des caves de vin au Portugal. Rien de mieux que de voir d\u2019o\u00f9 viennent les produits pour les conna\u00eetre vraiment. \u00bb<\/p>\n
Germain r\u00eave d\u2019ouvrir une p\u00e2tisserie ou un restaurant, mais se voit plut\u00f4t en salle qu\u2019en cuisine. \u00ab J\u2019ai toujours voulu partir \u00e0 l\u2019\u00e9tranger. D\u00e9couvrir d\u2019autres cultures gastronomiques me fascine. \u00bb R\u00e9my, lui, envisage de prendre un autre chemin \u00e0 la fin de ses \u00e9tudes pour \u00ab\u00a0peut-\u00eatre revenir un jour exercer dans la sommellerie et la restauration \u00bb.<\/p>\n
Malgr\u00e9 ces perspectives enthousiasmantes, certains \u00e9l\u00e8ves regrettent un manque d\u2019ad\u00e9quation entre la formation et la r\u00e9alit\u00e9 du terrain.<\/p>\n
<\/p>\n
Une \u00e9cole pas comme les autres<\/b><\/span><\/h4>\nL\u2019encadrement est globalement tr\u00e8s appr\u00e9ci\u00e9 et certains professeurs sont jug\u00e9s tr\u00e8s accessibles, tr\u00e8s \u00e0 l\u2019\u00e9coute, y compris en dehors des cours. En effet, si l\u2019apprentissage est exigeant, l\u2019ambiance \u00e0 Ilon Saint-Jacques est particuli\u00e8re. \u00ab Contrairement \u00e0 d\u2019autres \u00e9coles, ici on est une grande famille. \u00bb raconte Germain. Un \u00e9tat d\u2019esprit qui change tout\u00a0: \u00ab On s\u2019entraide, on s\u2019amuse, et c\u2019est bien plus motivant que d\u2019\u00eatre trait\u00e9 comme un num\u00e9ro. \u00bb<\/p>\n
L\u2019un des autres atouts des enseignants de l\u2019\u00e9cole, selon les \u00e9l\u00e8ves, est \u00e9galement leur capacit\u00e9 \u00e0 transmettre leur passion. Les \u00e9tudiants appr\u00e9cient aussi le fait d\u2019\u00e9voluer dans un cadre o\u00f9 l\u2019esprit d\u2019\u00e9quipe est primordial. Cette coh\u00e9sion les aide \u00e0 surmonter les difficult\u00e9s et \u00e0 progresser ensemble.<\/p>\n
Mais tout n\u2019est pas parfait. Certaines infrastructures, bien que modernes, ne sont pas toujours adapt\u00e9es aux besoins de tous. D\u2019autre part, les traditions strictes du secteur sont parfois en d\u00e9calage avec la r\u00e9alit\u00e9 actuelle. R\u00e9my souligne\u00a0: \u00ab L\u2019Horeca change, mais \u00e0 l\u2019\u00e9cole, on nous impose encore le costume int\u00e9gral. Pourtant, dans beaucoup de restaurants actuels, on travaille en baskets ou bretelles. \u00bb Une adaptation aux \u00e9volutions du m\u00e9tier permettrait de renforcer encore le lien entre formation et pratique.<\/span><\/p>\nL\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019enseignement\u00a0: c\u2019est une \u00e9cole de vie. Entre rigueur, passion et ouverture au monde, les \u00e9l\u00e8ves peuvent rapidement fr\u00e9quenter leur futur milieu professionnel afin d\u2019esp\u00e9rer \u00eatre pr\u00eats \u00e0 affronter les r\u00e9alit\u00e9s exigeantes de l\u2019Horeca. Mais si le parcours est sem\u00e9 d\u2019emb\u00fbches, il est aussi une source d\u2019enrichissement personnel et professionnel. Comme le dit Germain\u00a0: \u00ab Il ne faut pas r\u00e9aliser tous ses r\u00eaves, mais en r\u00e9aliser beaucoup. Et y aller petit \u00e0 petit. \u00bb<\/p>\n
[ Muriel Lombaerts ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
L\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019apprentissage. Pour de nombreux \u00e9l\u00e8ves, c\u2019est un v\u00e9ritable tremplin vers leur avenir professionnel et une \u00e9cole de vie o\u00f9 la rigueur, la passion et la r\u00e9silience se cultivent au quotidien. \u00c0 l\u2019Institut Ilon Saint-Jacques de Namur, Germain et R\u00e9my, deux \u00e9tudiants en h\u00f4tellerie et sommellerie, nous font part […]<\/p>\n","protected":false},"author":5,"featured_media":51907,"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":[95],"tags":[],"class_list":["post-51931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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L\u2019\u00e9cole h\u00f4teli\u00e8re n\u2019est pas qu\u2019une formation technique, c\u2019est une immersion dans un monde o\u00f9 la polyvalence est de mise. \u00ab\u00a0Ici, on fait de tout\u00a0: cuisine, p\u00e2tisserie, service en salle… \u00bb explique Germain. \u00ab Quand j\u2019aurai fini mon cursus, j\u2019aimerais soit ouvrir une p\u00e2tisserie, soit un restaurant et diriger la salle mais pas n\u00e9cessairement en Belgique. \u00bb. Pour ces jeunes, chaque jour est une opportunit\u00e9 d\u2019apprendre et de se perfectionner, que ce soit en pr\u00e9parant un concours ou en assurant le service lors d\u2019un banquet.<\/p>\n
Mais cette diversit\u00e9 a un prix\u00a0: la charge de travail est lourde, parfois \u00e9prouvante. Beaucoup d\u2019\u00e9l\u00e8ves jugent le rythme soutenu et la pression omnipr\u00e9sente. \u00ab C\u2019est un m\u00e9tier tr\u00e8s exigeant, physiquement et mentalement. En salle, on subit \u00e0 la fois la pression du client et celle de la cuisine. On est un peu le pun\u00adching-ball entre les deux. \u00bb raconte Germain alors que R\u00e9my acquiesce. Face \u00e0 cela, cet \u00e9tudiant de derni\u00e8re ann\u00e9e a trouv\u00e9 sa m\u00e9thode\u00a0: \u00ab Quand \u00e7a ne va plus, je prends trois minutes pour respirer, puis je reprends calmement. \u00bb<\/p>\n
Ce stress, certains le vivent comme un moteur, d\u2019autres le subissent. La rigueur impos\u00e9e par l\u2019\u00e9cole est parfois ressentie comme une contrainte excessive, avec des horaires charg\u00e9s et des attentes tr\u00e8s \u00e9lev\u00e9es. Pourtant, tous s\u2019accordent \u00e0 dire que cette exigence pr\u00e9pare efficacement au monde du travail.<\/p>\n
<\/p>\n
Une formation qui ouvre des portes<\/b><\/span><\/h4>\nL\u2019apprentissage en \u00e9cole h\u00f4teli\u00e8re ne se limite pas aux cours et au restaurant d\u2019application.<\/p>\n
\u00ab On apprend \u00e9norm\u00e9ment sur le terrain. J\u2019ai la chance de travailler actuellement \u00e0 La Roseraie \u00e0 Modave o\u00f9 l\u2019\u00e9quipe est formidable\u00a0!\u00bb affirme R\u00e9my. Qu\u2019il s\u2019agisse de stages dans des \u00e9tablissements ou de voyages organis\u00e9s par leur \u00e9cole, les exp\u00e9riences de terrain permettent de mieux comprendre les r\u00e9alit\u00e9s du m\u00e9tier. \u00ab Notre professeur de sommellerie nous emm\u00e8ne visiter des caves de vin au Portugal. Rien de mieux que de voir d\u2019o\u00f9 viennent les produits pour les conna\u00eetre vraiment. \u00bb<\/p>\n
Germain r\u00eave d\u2019ouvrir une p\u00e2tisserie ou un restaurant, mais se voit plut\u00f4t en salle qu\u2019en cuisine. \u00ab J\u2019ai toujours voulu partir \u00e0 l\u2019\u00e9tranger. D\u00e9couvrir d\u2019autres cultures gastronomiques me fascine. \u00bb R\u00e9my, lui, envisage de prendre un autre chemin \u00e0 la fin de ses \u00e9tudes pour \u00ab\u00a0peut-\u00eatre revenir un jour exercer dans la sommellerie et la restauration \u00bb.<\/p>\n
Malgr\u00e9 ces perspectives enthousiasmantes, certains \u00e9l\u00e8ves regrettent un manque d\u2019ad\u00e9quation entre la formation et la r\u00e9alit\u00e9 du terrain.<\/p>\n
<\/p>\n
Une \u00e9cole pas comme les autres<\/b><\/span><\/h4>\nL\u2019encadrement est globalement tr\u00e8s appr\u00e9ci\u00e9 et certains professeurs sont jug\u00e9s tr\u00e8s accessibles, tr\u00e8s \u00e0 l\u2019\u00e9coute, y compris en dehors des cours. En effet, si l\u2019apprentissage est exigeant, l\u2019ambiance \u00e0 Ilon Saint-Jacques est particuli\u00e8re. \u00ab Contrairement \u00e0 d\u2019autres \u00e9coles, ici on est une grande famille. \u00bb raconte Germain. Un \u00e9tat d\u2019esprit qui change tout\u00a0: \u00ab On s\u2019entraide, on s\u2019amuse, et c\u2019est bien plus motivant que d\u2019\u00eatre trait\u00e9 comme un num\u00e9ro. \u00bb<\/p>\n
L\u2019un des autres atouts des enseignants de l\u2019\u00e9cole, selon les \u00e9l\u00e8ves, est \u00e9galement leur capacit\u00e9 \u00e0 transmettre leur passion. Les \u00e9tudiants appr\u00e9cient aussi le fait d\u2019\u00e9voluer dans un cadre o\u00f9 l\u2019esprit d\u2019\u00e9quipe est primordial. Cette coh\u00e9sion les aide \u00e0 surmonter les difficult\u00e9s et \u00e0 progresser ensemble.<\/p>\n
Mais tout n\u2019est pas parfait. Certaines infrastructures, bien que modernes, ne sont pas toujours adapt\u00e9es aux besoins de tous. D\u2019autre part, les traditions strictes du secteur sont parfois en d\u00e9calage avec la r\u00e9alit\u00e9 actuelle. R\u00e9my souligne\u00a0: \u00ab L\u2019Horeca change, mais \u00e0 l\u2019\u00e9cole, on nous impose encore le costume int\u00e9gral. Pourtant, dans beaucoup de restaurants actuels, on travaille en baskets ou bretelles. \u00bb Une adaptation aux \u00e9volutions du m\u00e9tier permettrait de renforcer encore le lien entre formation et pratique.<\/span><\/p>\nL\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019enseignement\u00a0: c\u2019est une \u00e9cole de vie. Entre rigueur, passion et ouverture au monde, les \u00e9l\u00e8ves peuvent rapidement fr\u00e9quenter leur futur milieu professionnel afin d\u2019esp\u00e9rer \u00eatre pr\u00eats \u00e0 affronter les r\u00e9alit\u00e9s exigeantes de l\u2019Horeca. Mais si le parcours est sem\u00e9 d\u2019emb\u00fbches, il est aussi une source d\u2019enrichissement personnel et professionnel. Comme le dit Germain\u00a0: \u00ab Il ne faut pas r\u00e9aliser tous ses r\u00eaves, mais en r\u00e9aliser beaucoup. Et y aller petit \u00e0 petit. \u00bb<\/p>\n
[ Muriel Lombaerts ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
L\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019apprentissage. Pour de nombreux \u00e9l\u00e8ves, c\u2019est un v\u00e9ritable tremplin vers leur avenir professionnel et une \u00e9cole de vie o\u00f9 la rigueur, la passion et la r\u00e9silience se cultivent au quotidien. \u00c0 l\u2019Institut Ilon Saint-Jacques de Namur, Germain et R\u00e9my, deux \u00e9tudiants en h\u00f4tellerie et sommellerie, nous font part […]<\/p>\n","protected":false},"author":5,"featured_media":51907,"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":[95],"tags":[],"class_list":["post-51931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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<\/p>\nL\u2019encadrement est globalement tr\u00e8s appr\u00e9ci\u00e9 et certains professeurs sont jug\u00e9s tr\u00e8s accessibles, tr\u00e8s \u00e0 l\u2019\u00e9coute, y compris en dehors des cours. En effet, si l\u2019apprentissage est exigeant, l\u2019ambiance \u00e0 Ilon Saint-Jacques est particuli\u00e8re. \u00ab Contrairement \u00e0 d\u2019autres \u00e9coles, ici on est une grande famille. \u00bb raconte Germain. Un \u00e9tat d\u2019esprit qui change tout\u00a0: \u00ab On s\u2019entraide, on s\u2019amuse, et c\u2019est bien plus motivant que d\u2019\u00eatre trait\u00e9 comme un num\u00e9ro. \u00bb<\/p>\n
L\u2019un des autres atouts des enseignants de l\u2019\u00e9cole, selon les \u00e9l\u00e8ves, est \u00e9galement leur capacit\u00e9 \u00e0 transmettre leur passion. Les \u00e9tudiants appr\u00e9cient aussi le fait d\u2019\u00e9voluer dans un cadre o\u00f9 l\u2019esprit d\u2019\u00e9quipe est primordial. Cette coh\u00e9sion les aide \u00e0 surmonter les difficult\u00e9s et \u00e0 progresser ensemble.<\/p>\n
Mais tout n\u2019est pas parfait. Certaines infrastructures, bien que modernes, ne sont pas toujours adapt\u00e9es aux besoins de tous. D\u2019autre part, les traditions strictes du secteur sont parfois en d\u00e9calage avec la r\u00e9alit\u00e9 actuelle. R\u00e9my souligne\u00a0: \u00ab L\u2019Horeca change, mais \u00e0 l\u2019\u00e9cole, on nous impose encore le costume int\u00e9gral. Pourtant, dans beaucoup de restaurants actuels, on travaille en baskets ou bretelles. \u00bb Une adaptation aux \u00e9volutions du m\u00e9tier permettrait de renforcer encore le lien entre formation et pratique.<\/span><\/p>\n L\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019enseignement\u00a0: c\u2019est une \u00e9cole de vie. Entre rigueur, passion et ouverture au monde, les \u00e9l\u00e8ves peuvent rapidement fr\u00e9quenter leur futur milieu professionnel afin d\u2019esp\u00e9rer \u00eatre pr\u00eats \u00e0 affronter les r\u00e9alit\u00e9s exigeantes de l\u2019Horeca. Mais si le parcours est sem\u00e9 d\u2019emb\u00fbches, il est aussi une source d\u2019enrichissement personnel et professionnel. Comme le dit Germain\u00a0: \u00ab Il ne faut pas r\u00e9aliser tous ses r\u00eaves, mais en r\u00e9aliser beaucoup. Et y aller petit \u00e0 petit. \u00bb<\/p>\n [ Muriel Lombaerts ]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" L\u2019\u00e9cole h\u00f4teli\u00e8re est bien plus qu\u2019un lieu d\u2019apprentissage. Pour de nombreux \u00e9l\u00e8ves, c\u2019est un v\u00e9ritable tremplin vers leur avenir professionnel et une \u00e9cole de vie o\u00f9 la rigueur, la passion et la r\u00e9silience se cultivent au quotidien. \u00c0 l\u2019Institut Ilon Saint-Jacques de Namur, Germain et R\u00e9my, deux \u00e9tudiants en h\u00f4tellerie et sommellerie, nous font part […]<\/p>\n","protected":false},"author":5,"featured_media":51907,"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":[95],"tags":[],"class_list":["post-51931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n