Hugo Pralus

Background

About Hugo Pralus

Born in sugar and fell into chocolate from a very young age, today I am fortunate to be able to exercise a profession that makes me dream, wich is pastry cook. Following a BTEC Higher National Diploma in International Trade in Europe then a Bachelor in Business and Administration, I decided to join the family business full-time at Maison Pralus Pâtisserie Chocolaterie. While working I get a pastry chef's certificate as a free candidate. Since 2017 I have been training in this fascinating profession. It is within the family business that I acquire a lot of practical knowledge. I have the opportunity to enrich them through experiences in great French houses - Vincent Guerlais, Arnaud Larher, Maison Troisgros. My student background and my professional experiences allow me to obtain a broad understanding of the world of business and entrepreneurship in France and abroad. Accustomed to travel alone I have an ease of contact, a good level of English and I adapt quickly. As part of my Bachelor in Innovation & entrepreneurship specialty that I am doing between Lyon and London, I carried out an applied research dissertation around CSR entitled:"CSR, element of response to managerial issues of growing SMEs." During my last internship I was at the initiative of thinking about the rehabilitation of an industrial wasteland adjoining to the chocolate factory. The numerous researches carried out and meetings with experts allowed me to pilot the realization of the urban collaborative corporate garden in permaculture of Maison Pralus, the first in the region (see press articles). Working at Maison Pralus since 2017, I continue day after day to enrich a know-how while participating in the commercial and strategic development of the company. I try to convey my interest in sustainable development and my knowledge of social networks in order to encourage the company to take an ecological and digital turn. In 2020 I aim to discover the profession from other angles and horizons to deepen my knowledge by working again internationally. My soft skills: passionate, curious, creative, gourmand, versatile, team spirit, autonomous, motivated, persevering, dynamic, patient, bilingual English, notions of Spanish, hyperactive, tolerant, open-minded, enthusiastic, eager to learn, rigorous, ability to question, sociable, good interpersonal skills.