French bread and the baguette. World Baker’s Cup being held in Paris this w/e.

Posted on February 5, 2016 by bill

Les pains et les baguettes

Tout comprendre par Pascal Le Guern jeudi 4 février 2016

photo d’illustration © Maxppp

Les meilleurs boulangers du monde se retrouvent demain et jusqu’à mardi au parc des Exposition de Paris Nord Villepinte pour défendre les couleurs de leur pays et tenter d’emporter la 9ème Coupe du Monde de la Boulangerie.

The best boulangers in the world will meet from tomorrow until next Tuesday at the Exhibition Centre in Paris Nord Villepinte to defend their national colours and attempt to lift the 9th World Boulanger cup.

170 grammes de pain par jour et par personne, c’est la consommation moyenne aujourd’hui en France, sachant qu’une baguette pèse 200 à 250 grammes. Au début du siècle on mangeait un kilo de pain par jour ! Combien reste-t-il de boulangerise dans l’hexagone ?
Christian Vabret, Maître Boulanger, Meilleur Ouvrier de France et Créateur de la Coupe du Monde de la Boulangerie.

170 grams of bread per day per person, this is the average consumption today in France, considering that a baguette weighs from 200 to 250 grams. At the start of the last century we ate one kilo of bread per day. How many boulangers are still active in France? Christian Vabret, Master Boulanger, Best baker in France was the Créateur de la Coupe du Monde de la Boulangerie.

Pour devenir boulanger, rien ne vaut l’apprentissage : la formation à l’école avec l’alternance dans une entreprise pour les jeunes de 16 à 26 ans. Mais il est possible de se former à tout âge dans des écoles spécialisées. Comptez huit mois minimum pour obtenir votre CAP Le certificat d’aptitude professionnelle (CAP) ,  sésame (Système d’Enregistrement et de Suivi pour l’Accueil Médiatisé des Etudiants) pour pouvoir ouvrir une boulangerie en France.

To become a boulanger, you have to be suited not just an apprenticship: you follow a course in an establishment for young people aged 16 to 26 years. However it is possible to join at any age in some specialist schools. Add at least eight months to achieve the professional aptitude certificate at (the registration system to follow and welcome student correspondence) to be able to open a boulanger in France.

About bill

Worked in the technical / engineering area as a Science Laboratory Technician and as an Aeronautics Engineer. The artistic side involves writing under the nom de plume of Billy Olsenn, his recently written play 'A Case of Wine' was staged by the players group Straight Make-Up at the 2012 Birr one act drama festival. It's next staging was in the one act circuit is in Cavan, at Maudebawn on Sat 10 Nov 2012. Then it was performed in the Bray, Co.Wicklow at the very popular one act festival in January 2013. Next play is FEAR. A dark tale about revenge on the cruel death of two pensioners by young thugs. Neighbours hatch a devious and dangerous plan to exact old-style revenge. Bill is a member of the Drama League of Ireland and his plays have been critically vetted and certified as original pieces of work by the DLI. Another literary project is that of commemoration of an aircraft crash on Djouce mountain in Wicklow in 1946. Bill wrote articles for the 50th, 60th and most recently the 70th anniversary, (12 Aug 2016) all were published in the Wicklow Times and ensured the survivors of the crash, all French Girl Guides, were not forgotten. Articles reproduced on this website. But mostly this site gives a more general European and specific French slant on popular and not so popular articles of French news, translated to English by the author. Each article is translated on a paragraph by paragraph basis so easy to read in either language and even possible to improve either language by comparison of the short English and French paragraphs. Amusez vous bien. The author is currently writing an easy to read technical aviation book centered around the Fokker 50. Another interest is that dealt with in another of Bill's websites www.realnamara.net, a Statue of the mother of God, Mary. It was erected in 1972 in Dublin, at the end of the Bull Wall near Clontarf, and my grandfather William Nelson, was the main instigator of that project. I give talks on the history of the statue and my grandfather's adventurous and dangerous life at sea. Technical assistance with each website is by J O'N.
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