Chloé PETIT

Sommelier : 1 restaurant

Presentation

The restaurant business? " I fell into it by chance! "laughs Chloé Petit. It was during a summer job at the Auberge des Musées in Carcassonne, at the age of 17, that she tried her hand at waiting tables for the first time. "I was a dishwasher, but I wasn't very organized for that job. They tried to find a place for me - I had to be good for something - so they ended up putting me in the front room. I didn't feel like I was working all summer! "

Returning to higher education, the young woman realized that she no longer felt at home there. "I was doing a BTS in photography and some internships, but I wasn't having any fun at all. "So she stopped her training and landed a job as a waitress in a sushi restaurant in Toulouse. Two years later, in 2019, she became a manager at a Vietnamese fusion restaurant in the Pink City.

The year 2020 and its confinements prompt her to reflect on her future. " I loved my job, but I wasn't qualified enough and didn't feel taken seriously ," she recalls. So she decided to train at HEC Conseil, while doing a work-study program at Deseo Café in Toulouse. " I went to class once a week, and otherwise I worked in the bar and did a bit of service. "She then went on to complete a Certificate of Professional Qualification (CQP) as an apprentice at the restaurant Contre-Pied. " Bistronomic catering wasn't my world at all. But I shared the same values as the owners and there was a huge natural wine list, which made me fall for it! "Since September 2022, Chloé Petit has held the position of head waiter and sommelier. In recognition of her work, Gault&Millau awarded her the Jeune Talent en Salle Occitanie 2023 trophy.

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