{"id":783,"date":"2021-03-11T09:55:56","date_gmt":"2021-03-11T08:55:56","guid":{"rendered":"https:\/\/www.materiel-horeca.com\/news\/?p=783"},"modified":"2021-03-11T09:55:56","modified_gmt":"2021-03-11T08:55:56","slug":"boucherie-charcuterie-une-filiere-en-manque-de-reconnaissance","status":"publish","type":"post","link":"https:\/\/www.materiel-horeca.com\/news\/boucherie-charcuterie-une-filiere-en-manque-de-reconnaissance\/","title":{"rendered":"Boucherie-charcuterie : Une fili\u00e8re en manque de reconnaissance"},"content":{"rendered":"<p>Le secteur CHR est vaste. Il comprend les caf\u00e9s, h\u00f4tels et restaurants, mais aussi la boulangerie, la p\u00e2tisserie, la boucherie ou encore la charcuterie-traiteur. Avec l\u2019av\u00e8nement des \u00e9missions culinaires telles que Top Chef ou Le Meilleur P\u00e2tissier, diffus\u00e9es sur <a href=\"https:\/\/www.6play.fr\/\">M6<\/a>, la cuisine et la p\u00e2tisserie-boulangerie sont largement pl\u00e9biscit\u00e9es par les apprentis. Ce qui n\u2019est pas le cas pour la fili\u00e8re de boucher-charcutier, en manque de notori\u00e9t\u00e9 mais pourtant tr\u00e8s porteuse.<\/p>\n<h2>Une fili\u00e8re qui manque de notori\u00e9t\u00e9<\/h2>\n<p>Fin janvier, des \u00e9tudiants en apprentissage en charcuterie-traiteur concouraient pour la finale r\u00e9gionale du Meilleur Apprenti de France au Centre-Val de Loire. Termin\u00e9 les plats \u00e0 base de boudin ou de cochon. Ce sont \u00e0 pr\u00e9sent des mets raffin\u00e9s. On retrouve notamment la mousse de foie ou encore le p\u00e2t\u00e9 en cro\u00fbte aux fruits secs. Polyvalents, les apprentis de la fili\u00e8re peuvent aussi bien r\u00e9aliser des plats sal\u00e9s, que des desserts ou pour la restauration rapide.<\/p>\n<p>Pour Benjamin D\u00e9chelle, Directeur du <a href=\"https:\/\/www.campusdesmetiers37.fr\/\">Campus des M\u00e9tiers et l\u2019Artisanat<\/a>, les \u00e9missions de TV comme Top Chef ou le Meilleur P\u00e2tissier ont permis d\u2019identifier clairement les m\u00e9tiers de cuisinier, boucher ou encore p\u00e2tissier. Il d\u00e9clare\u00a0: \u00ab\u00a0<em>Si boulanger, p\u00e2tissier, boucher sont des m\u00e9tiers bien identifi\u00e9s, c\u2019est plus compliqu\u00e9 pour la charcuterie<\/em>\u00a0\u00bb.<\/p>\n<p>Pour le directeur, une seule solution pour convaincre les futurs apprentis que c\u2019est un m\u00e9tier tr\u00e8s porteur\u00a0: les journ\u00e9es d\u2019immersion.<\/p>\n<h2>Un secteur porteur, malgr\u00e9 la crise sanitaire<\/h2>\n<p>Benjamin D\u00e9chelle le rappelle, le m\u00e9tier de boucher-charcutier est porteur et tr\u00e8s bien r\u00e9mun\u00e9r\u00e9. Il affirme\u00a0: \u00ab <em>Certains apprentis en derni\u00e8re ann\u00e9e sont mieux pay\u00e9s que nos profs ! (\u2026) <\/em><em>C\u2019est frustrant de se dire que le ch\u00f4mage touche autant les jeunes et qu\u2019il y a le potentiel d\u2019emploi juste \u00e0 c\u00f4t\u00e9<\/em>. \u00bb<\/p>\n<p>Une fili\u00e8re qui n\u2019a d\u2019ailleurs pas \u00e9t\u00e9 impact\u00e9e par la crise sanitaire contrairement aux autres activit\u00e9s du secteur CHR. En 2020, le secteur de la boucherie charcuterie a affich\u00e9 une augmentation de plus de 15.1% selon les chiffres relay\u00e9s par <a href=\"https:\/\/www.interbev.fr\/\">Interbev<\/a>, l\u2019Association Nationale Interprofessionnelle du B\u00e9tail et des Viandes.<\/p>\n<p>Pour Jean-Fran\u00e7ois Guihard, pr\u00e9sident de la <a href=\"http:\/\/www.boucherie-france.org\/accueil\">CFBCT<\/a> (Conf\u00e9d\u00e9ration Fran\u00e7aise de la Boucherie Charcuterie Traiteur), la crise sanitaire a amplifi\u00e9 cette augmentation des ventes. Il affirme\u00a0: \u00ab\u00a0<em>Nous avons v\u00e9cu une ann\u00e9e faste. Le contexte sanitaire actuel a confirm\u00e9 et amplifi\u00e9 la tendance que nous voyions venir depuis 3 ou 4 ans, avec une nouvelle client\u00e8le plus jeune<\/em>\u00a0\u00bb. Ces boucheries-charcuteries ont d\u2019ailleurs \u00e9t\u00e9 pl\u00e9biscit\u00e9es durant le confinement avec des clients en recherche de local et d\u2019artisanat.<\/p>\n<p>Cr\u00e9dit Photo\u00a0: \u00a9 Adobe Stock<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le secteur CHR est vaste. Il comprend les caf\u00e9s, h\u00f4tels et restaurants, mais aussi la boulangerie, la p\u00e2tisserie, la boucherie<\/p>\n","protected":false},"author":2,"featured_media":784,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chr-horeca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Boucherie-charcuterie : Une fili\u00e8re en manque de reconnaissance<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.materiel-horeca.com\/news\/boucherie-charcuterie-une-filiere-en-manque-de-reconnaissance\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boucherie-charcuterie : Une fili\u00e8re en manque de reconnaissance\" \/>\n<meta property=\"og:description\" content=\"Le secteur CHR est vaste. 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