Éliot, a major reconversion

What is your background?

I did a CAP in woodcarving when I left high school at 16, then I did odd jobs and seasons before starting in the kitchen as a clerk. Five years later I was a cook, I trained on the job. I was a cook for 6 years before doing the training initiated by Hectar in the Sauternes region.

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Why did you decide to go into agriculture?

My previous job was as a cook, I couldn't stand being cooped up, working shifted hours so that you don't see the day... I needed to work outside! I didn't have a precise idea of what I wanted to do at the time, I was looking for myself. I had never thought about working in the vineyard, but when I saw the advertisement for the training course, I was immediately attracted. I said to myself, why not?

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What I liked about this training is that it was condensed and complete. I was able to be operational very quickly and above all the group of employers that welcomed us guaranteed a one-year fixed-term contract after I obtained my diploma, so I didn't have to look for a job afterwards. I was able to learn how to work in the vineyard with a tractor and a high clearance machine, how the vine grows... We were well followed by the employers who taught us all the technical gestures.

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What did you learn during your training as an agricultural employee in a vineyard?

I feel better at work, I prefer the vine to the kitchen! I am still in the initiation phase, I am learning a lot and I like it. It's physical but for the moment it doesn't pose a problem for me, at the same time I finished my training only 8 months ago.

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What I like is the variety of work to do, which changes according to the seasons. We never do the same thing for long, no time to get bored!

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Would you recommend going into these professions and why?

Yes I totally recommend it, especially for those who like to be outside and who are rather manual, resourceful! It is also adapted to those who want to evolve within the company, there is a lot of demand, there is a need for manpower and thus of possibility if one wants to evolve in his work.

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