Emile Wincour, the son of a farmer who became a miller before changing jobs to be a baker, has just finished his third year at with the goal ofmaking his dream come true: selling the bread made on his family’s farm.
To accomplish this, he’s drawing upon everything he learned at Vatel: “my theoretical management courses and food hygiene courses are used on a daily basis,” as well as his other skills: “I learned a lot in my internships, such as patience, being on time and always doing a good job. Generally speaking, Vatel taught me the importance of being precise and exacting and self-discipline. Qualities that are key in a bakery.”
Emile trained as a baker, and created a tasty bread, made from locally sourced products, which is cream colored. What’s his secret? “My Vatel oenology courses triggered an awareness of assembly. Just like a wine-maker who assembles several different vintages, the secret of my bread lies in the alchemy of several different types of wheat.”
A pragmatic person, Emile first consolidated his delivery activities and became the preferred supplier for several restaurants, caterers, hotels and supermarkets in the neighborhood. His customer service was impeccable, orders were well managed and his products sold out... like hot cakes.
His brother Jules decided to join him and together they opened up the first Emile & Jules shop in the 17th district of Paris. It was like coming back home for Emile, as this shop is located just a few minutes from his former campus.
Shortly after opening, they were all over in the papers. On February 6, 2015, French Elle magazine even wrote that “some fans go all the way across Paris to buy bread.” And there’s good news, as they’ll be opening up a second shop within the next few months!
“Our customers are there because our bread is good of course, but also because of our transparency on what goes into it. Everyone today is concerned about traceability, and customers appreciate the fact that we source 100% of our products locally. This is why the signs and our shop as well as our Internet site both have pictures of our farm and fields.”
And the star in the bakery is Emile’s “signature bread,” called oreiller or “pillow” bread in English, which lasts up to five days.
Heading a team of 17, Emile never hesitates himself to get his hands dirty making bread with them, thus ensuring a friendly and motivational atmosphere.
Every day, Vatel students and instructors prepare for class, study, and fan the flames of their curiosity, thanks to the cutting-edge digital library provided by the ScholarVox platform. Come right this way for digital access to knowledge!Read more
New ideas, enthusiasm, the desire to embrace a gourmet universe: Jerome Ferrer’s story has all the ingredients that inspire the best “success stories” to strategy professors!Read more
Silpakorn University International College (SUIC) organised an Open House for students to learn more about Vatel BangkokRead more
Congratulations to Vatel Bangkok Graduates - Forever Vateliens!Read more
The hospitality and tourism industries are particularly concerned by sustainable development. And what if Vatel alumni played a key part in this transition towards more environmentally friendly hotel management?Read more
Travel broadens the mind, as the old saying goes. It also leads to unconventional restaurants. Let’s meet two Vateliens who founded Le Kaya Restaurant in Tignes.Read more
Besides having a Bachelor or an MBA Vatel, what does being a Vatelien mean?Read more
Throughout their entire careers, Vatel alumni remain in touch with their schools. This is also true for Kevin Tessieux, who has never forgotten that he was also once a student, and who now shares this knowledge with students today.Read more
Chahrazade Baroudi, a Vatelien since 2013, describes her job as Marketing and Communication Manager in IDAM, Alain Ducasse’s restaurant on the top floor of the Doha Museum of Islamic Art, in Qatar.Read more
Future hospitality professionals, welcome to Vatel’s 100% management simulation serious game! For an entire week and on three continents, MBA students met the challenge of managing a 4-star hotel and a resort in the Indian Ocean. The winners are...Read more
Who is Gaelle Garnier, the new manager of the network of 35,000 Vatel alumni throughout the world? Let’s meet a Vatelien who works with Vateliens!Read more
The 25th Eurhodip conference, which Vatel took part in, took place in Croatia. Targeting responsible tourism, this conference allowed participants to have more information on opening higher education courses in the field of sustainable development.Read more
Designed to address the needs of the global hospitality industry, the Marco Polo program strengthens the international profile Vatel students have and has just received the prestigious Best Innovation in an Educational Program Award.Read more
Graduated in 2011, Alexis Bouche began his career in England. Six years later, he returned to France and is now the Sales Manager of the 5-star hotel, Villa Maïa.Read more
Nearly 40 years old, and now 50 campuses in 32 different countries: Vatel Group opened its first school in Paris and is continuing to grow and duplicate its innovative educational concept in schools abroad.Read more
Trained at Vatel Nimes ten years ago, Chloe Wu has a brilliant career in China. She no longer works in the hospitality industry, but has not forgotten her passion of hospitality and service...Read more
Vatelalumni.com, free and connected to your LinkedIn profile, will soon be one of your favorite internet sites!
The Vatel International Research Center in Hotel and Tourism Managementhas just published the 10th edition of its Journal, which targets research and reflections on changes taking place in the hospitality and tourism industries.Read more
Curiosity, humility, team spirit... A Vatelien shares his commitment to values his school transmitted to him.
The same international spirit that students have Vatel and 4 students in nursing undertake a humanitarian project in Madagascar.Read more
A traveler - salesman - ambassador, Marco Polo introduced Asia, at that time nearly unknown, to Europe. This inspirational fate has given its name to Vatel’s international exchange program, where students can study at another Vatel campus for a year.Read more
The most senior representatives in the international hospitality industry give Vatel the Best School Hospitality Award. An entire profession thus acclaims them.Read more
Learning the skills needed to be a manager, quick employability, international careers... Vatel, the passport that gets you hired. See the video.Read more
A professor of hospitality management, restaurant services and tourism management for over 28 years, Pat Golden-Romero teaches MBA Vatel courses at Vatel San Diego, USA.Read more
Vatel Bangkok and SIlpakorn University International College are accepting applications from 21st January – 3rd April 2019 for the new academic year in August 2019.
Please contact us directly for further information at firstname.lastname@example.org or visit SUIC's website