1 Support vocations and fund the training

The question is asked: the culinary heritage and gourmet French be recognized cultural heritage of humanity by Unesco It is an interesting battle. But this is not that each day thousands of young chefs. As a restaurant, it is first an economic mechanics, and not only an artistic heritage. It included young cooks, gathered in the association generations BW one entitled in the plural, to turn back to the quarrels of chapels and overmature jealousies and determined to change the (somewhat poujadiste) backward-looking image of a profession that is deeply renewed. We are of our time and we are business leaders. Artisans, with all that this involves personal commitment, taste of independence and financial pressure, time constraints but also joys, cravings and follies perhaps.

The press appreciates these "young leaders" in their time, open cultures and cuisines of the world, imaginative and sometimes iconoclastic. Each, with our personalities, we move the kitchen. But with the feeling that our corporation is not as strong, organized and solidarity that others can be, despite our significant contribution to the wealth and the image of the country, and the development of employment, particularly of young people poorly qualified. Then, stop the false promises, leave aside the beauty contest, and give us concrete ways to develop and maintain our businesses and our jobs.

1 Support vocations and fund the training. The leaders participating in generations BW took an active part in thinking about what will be our business tomorrow, to transmit at the same time as cooks and business leaders. Pleasure is shared with the customer with collaborators: we make the choice to train our teams, give them the means to have desire to persevere in this trade. This dynamic needs to be supported: we ask with a relief of social and fiscal burdens, for consideration of the Covenants of the branch on the training of young people.

2. Unite to convince the European Union to reduce VAT for our sector. This file cannot longer remain a variable of adjustment among others, but should resolutely be worn by several Member States: we do not convince all alone. The globalization of ideas and practices must not be a factor of grading, but a way of sharing and collective enrichment. It's the same thing in our kitchens: we are at table, but also the market stalls, curious of the supermarket shelves, attentive to other cooks culinary innovations, here and elsewhere.

3 Help young people settle, earn a living and pay their employees decently. For two years, generations BW participates to decompartmentalize the practice of cooking in the room, farmers to the winegrowers. With as a leitmotif: eat better, with a more relaxed service, taste without a priori agreements, products more accessible (and not reserved to an economic elite)...

The rules of the game will be the same for the restaurant of an independent chef for a group of restoration A single restaurant in the kitchen with an apprentice obviously has other constraints that a group of 2,000 employees. It is one of the topics to be watching, including understanding the recent legal tangle around the cancellation of the agreement on the reduction of working time.

What matters above all is the desire to move forward, to create, pleased to invent and share ideas and techniques. But there should be ways and perspectives: create envy, support vocations, open horizons, is our business. Enable all these young entrepreneurs to form, to move, to invest, to hire and unhook the stars, if they have the ambition, this can only be a political choice determined and shared. Then, chickpeas, ladies and gentlemen the elect: assemble a round table all the actors of our profession and develop together a true plan of support for French cuisine.