If you find yourself at Marseille Airport, go and say ‘hello’ to Mickael who works in the Réunion Island departures and arrivals area.  Since June 2005, he has been the shop foreman of a new bakery that opened up in Hall 1, after having fast tracked through the industry.  With a bakery BEP (professional studies) obtained from the catering school based in Plateau Cailloux, he moved to Marseille in order to do a Bac Pro (Professional A-levels).  Although he was only 17 years old at the time, he managed to deal with following his studies and his apprenticeship work at the same time: he obtained a Bac with distinction and represented his CFA at a competition for the best apprentice in France.  He was voted the best in the south of the France.  Having spent a year working for a French caterer in London, he is now, at the age of 24, shop foreman.

Tell us about the path you have followed?
I am originally from Petit Tampon and from a modest background.  However, I realise today, through having met other people, that I had a blessed childhood in comparison.  Having obtained my BEP at Plateau Cailloux, with excellent results, my teachers encouraged me to continue my studies.  My parents agreed to this and as my sister was already studying in Montpellier, she dealt with all the necessary paperwork for my arrival in metropolitan France.

How did you find your arrival in metropolitan France?
Upon arriving in Marseille, I was extremely surprised to find a dirty town filled with people who only thought about themselves.  It was also the beginning of winter.  However, once past this first impression, I quickly understood what somebody from Marseille was really like.   I was very warmly welcomed into my CFA that worked hard in order to find a professional willing to take me under their wing as an apprentice and helped me with the steps I had to take.  I made quite a few friends at work and through various meetings.  The only negative point is that there is a certain amount of criminality in Marseille and one does not always feel reassured.

What are your projects?
For the moment, I am completely concentrated on my present job.  It is a new shop that has existed for less than a year.  We still have an enormous potential that needs to be developed.

What do you miss from Réunion Island?
A cod rougail (local dish) with chouchou and bredes (local vegetables)!

What have you gained from your travelling experiences?
Travelling has opened my eyes to many things.  I have grown up a lot and very quickly.  I believe that I have a fairly open view on the world and people.

What are your thoughts on the socio-economic situation of Réunion Island?
I think that the Réunion Island locals should make more effort to protect the island’s natural resources, put an end to unrestrained urbanisation and work towards high quality tourism.  The preservation of Réunion Island and its cultural identity is essential.

Interview taken from www.reunionnisdumonde.com - May 2006