{"id":17470,"date":"2025-05-15T14:22:43","date_gmt":"2025-05-15T12:22:43","guid":{"rendered":"https:\/\/www.cfainterpro28.com\/alumni\/?p=17470"},"modified":"2026-07-30T15:55:15","modified_gmt":"2026-07-30T13:55:15","slug":"frederic-cochelin","status":"publish","type":"post","link":"https:\/\/www.cfainterpro28.com\/alumni\/frederic-cochelin\/","title":{"rendered":"Fr\u00e9d\u00e9ric Cochelin"},"content":{"rendered":"\t\t
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Fr\u00e9d\u00e9ric Cochelin<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Fr\u00e9d\u00e9ric Cochelin est formateur en boucherie au CFA Interpro28 depuis\u00a02021 et ancien apprenti. Dans ce portrait, il nous livre les diff\u00e9rentes \u00e9tapes qui l\u2019ont men\u00e9 au m\u00e9tier de formateur, son exp\u00e9rience en tant que jury des MAF 2025, et sa vision du m\u00e9tier de Boucher.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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F. Cochelin – Cr\u00e9dit photo Eurolam<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CFA Interpro28<\/b><\/p>

Quel a \u00e9t\u00e9 ton parcours de formation\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

Apr\u00e8s un brevet des coll\u00e8ges obtenu de justesse, j\u2019ai int\u00e9gr\u00e9 le CFA Interpro28 \u00e0 l\u2019\u00e2ge de 16 ans pour suivre un CAP Pr\u00e9parateur en produits carn\u00e9s. A 18 ans, j\u2019ai d\u00e9cid\u00e9 d\u2019entrer pleinement dans la vie professionnelle avant de reprendre le chemin de l\u2019\u00e9cole cinq ans plus tard, \u00e0 l\u2019Ecole Nationale Sup\u00e9rieure des M\u00e9tiers de la Viande (ENSMV) de Paris, pour y pr\u00e9parer un Brevet Professionnel Boucher. Durant mon CAP, j\u2019ai \u00e9t\u00e9 form\u00e9 par Monsieur Julien de la Boucherie Julien, et lors de mon BP, j\u2019\u00e9tais encadr\u00e9 par Monsieur Charron (p\u00e8re) de la Boucherie Dynamique, deux boutiques r\u00e9put\u00e9es de Chartres.<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Quels postes as-tu occup\u00e9 dans ta carri\u00e8re\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

A la suite de mes ann\u00e9es d\u2019apprentissage, j\u2019ai \u00e9t\u00e9 Boucher dans des boucheries artisanales, sur les march\u00e9s, dans un abattoir de lapin et dans la grande distribution durant pr\u00e8s de 15 ans. En <\/span><\/i>2017, <\/span><\/i>j\u2019ai \u00e9volu\u00e9 du poste de Boucher \u00e0 celui de Responsable adjoint du rayon boucherie d\u2019Intermarch\u00e9 Chartres, avant de devenir Responsable boucherie d\u2019Intermach\u00e9 Mainvilliers. En <\/span><\/i>2019<\/span><\/i>, je suis devenu Directeur adjoint du point de vente, puis Directeur.<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Quel a \u00e9t\u00e9 le d\u00e9clic qui t\u2019a donn\u00e9 envie de devenir formateur\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

Le choix de devenir formateur s\u2019est op\u00e9r\u00e9 lors d\u2019un changement dans ma vie familiale. Mais au-del\u00e0 de cela, je trouvais que le m\u00e9tier de formateur faisait \u00e9cho \u00e0 ce qui m\u2019anime toujours aujourd\u2019hui\u00a0: la transmission de savoir. Trois personnes m\u2019ont beaucoup inspir\u00e9 et ont marqu\u00e9 ma carri\u00e8re\u00a0: Monsieur <\/span><\/i>Dhomm\u00e9e<\/span><\/i>, formateur au CFA\u00a0; Monsieur Julien, mon ma\u00eetre d\u2019apprentissage\u00a0; <\/span><\/i>mon oncle Didier Cochelin, boucher install\u00e9 \u00e0 Luc\u00e9<\/span><\/i>. Et comme ces trois personnes l\u2019ont fait \u00e0 mon \u00e9gard, je souhaitais apporter quelque chose aux jeunes en formation et au m\u00e9tier, quitte \u00e0 perdre en niveau de salaire.<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Quel est ton plus beau souvenir en tant que formateur\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

N\u2019en choisir qu\u2019un est clairement mission impossible. Pour autant, la remise de dipl\u00f4me en fin d\u2019ann\u00e9e, en la pr\u00e9sence des jeunes, des ma\u00eetres d\u2019apprentissage et des familles est vraiment quelque chose que j\u2019adore car cet \u00e9v\u00e9nement vient c\u00e9l\u00e9brer et r\u00e9compenser l\u2019accompagnement des apprenants durant leurs deux ou quatre ans d\u2019apprentissage. Aussi, la participation aux concours de Charolles (71), l\u2019un des plus importants concours de boucherie europ\u00e9ens, avec les apprentis est toujours un beau moment, peu importe le classement final.\u00a0<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Qu\u2019est-ce qui te permet de maintenir ton niveau d\u2019expertise face aux \u00e9volutions constantes du m\u00e9tier\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

Tous les ans, je b\u00e9n\u00e9ficie d\u2019une formation \u00e0 l\u2019ENSMV pour me maintenir \u00e0 niveau en tant que formateur.\u00a0La pr\u00e9sence aux concours est aussi b\u00e9n\u00e9fique pour d\u00e9couvrir de nouvelles techniques, d\u2019autres fa\u00e7ons de travailler que je teste par la suite et transmets aux jeunes. Les \u00e9changes avec les apprentis sont aussi importants car ils permettent de voir ce qu\u2019ils apprennent en entreprise et s\u2019inspirer des meilleures techniques.<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Peux-tu nous raconter ton exp\u00e9rience de membre du jury de la finale nationale d\u2019un des Meilleurs apprentis Bouchers de France (MAF) 2025, \u00e0 Barbezieux (16)\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

C\u2019\u00e9tait exceptionnel\u00a0!\u00a0<\/span><\/i><\/p>

Je suis arriv\u00e9 au concours avec une certaine appr\u00e9hension car au milieu de Meilleurs Ouvriers de France, de Pr\u00e9sidents de syndicat de la boucherie, de Champions du monde de boucherie, je craignais de ne pas \u00eatre \u00e0 la hauteur et d\u2019entacher ma r\u00e9putation personnelle et celle du CFA. Mais en \u00e9changeant avec les autres membres du jury, j\u2019ai pris conscience que l\u2019appr\u00e9hension \u00e9tait collective. Une solidarit\u00e9 s\u2019est naturellement instaur\u00e9e dans les jurys, nous mettant en confiance et nous permettant de nous sentir l\u00e9gitime.<\/span><\/i><\/p>

Le week-end a \u00e9t\u00e9 \u00e9puisant mais il a \u00e9t\u00e9 l\u2019occasion d\u2019\u00e9largir mon r\u00e9seau professionnel, d\u2019enrichir mes comp\u00e9tences et de mettre en avant le CFA.<\/span><\/i><\/p>

J\u2019ai ador\u00e9 cette aventure. C\u2019\u00e9tait une chance de pouvoir y participer. Je me suis senti utile \u00e0 la cause du m\u00e9tier de Boucher. Je suis pr\u00eat \u00e0 le refaire d\u00e8s que possible\u00a0!<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Quels sont les trois qualit\u00e9s indispensables qu\u2019un apprenti boucher doit imp\u00e9rativement avoir acquis en sortie de formation\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

Un Boucher doit \u00eatre \u00ab\u00a0courageux\u00a0\u00bb car le m\u00e9tier est exigeant et n\u00e9cessite d\u2019\u00eatre op\u00e9rationnel t\u00f4t le matin et sur des p\u00e9riodes de f\u00eate. Il doit aussi \u00eatre \u00ab\u00a0consciencieux\u00a0\u00bb dans son travail de d\u00e9coupe et de pr\u00e9paration. Enfin, il doit \u00eatre \u00ab\u00a0respectueux\u00a0\u00bb des coll\u00e8gues et des clients bien s\u00fbr, mais aussi des produits qu\u2019il travaille, car en tant que dernier maillon de la cha\u00eene de production, le boucher se doit d\u2019\u00eatre respectueux du travail de l\u2019\u00e9leveur et de ses b\u00eates.<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Qu\u2019est-ce que tu enseignes aux apprentis qui n\u2019est pas dans le r\u00e9f\u00e9rentiel des dipl\u00f4mes\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

La mise en valeur des viandes est importante, aussi bien pour les concours que pour la vente en vitrine. J\u2019y attache une r\u00e9elle importance.\u00a0<\/span><\/i><\/p>

Aussi j\u2019aime parler aux apprentis des concours de Meilleurs Ouvriers de France (MOF) et de l\u2019excellence \u00e0 la fran\u00e7aise car les jeunes ont besoin de mod\u00e8le et de conna\u00eetre les personnes qui ont prouv\u00e9 leur valeur dans le m\u00e9tier. D\u2019ailleurs, j\u2019aimerais faire intervenir un MOF ou un champion du monde au CFA pour capter davantage l\u2019attention des jeunes, leur apporter des conseils et leur donner un regard diff\u00e9rent sur le m\u00e9tier.<\/span><\/i><\/p>

Enfin, j\u2019aborde la partie \u00ab\u00a0gestion d\u2019\u00e9quipe\u00a0\u00bb en constituant des groupes dans lesquels un apprenti doit assurer le management. Cela les responsabilise et favorise la coh\u00e9sion d\u2019\u00e9quipe.<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Quel est le secret des bons taux de r\u00e9ussite en CAP Boucher chaque ann\u00e9e au CFA Interpro28\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

L\u2019accompagnement. Avec mon coll\u00e8gue formateur Sylvain Thery, on prend le temps d\u2019\u00e9couter les jeunes et d\u2019\u00e9changer avec eux. On connait chacun d\u2019eux et quand il y en a un qui ne va pas bien pour des raisons familiales, de c\u0153ur ou d\u2019entreprise, on sait \u00eatre \u00e0 son \u00e9coute. \u00c7a les met en confiance et \u00e7a permet de mieux les pr\u00e9parer aux examens.<\/span><\/i><\/p>

\u00a0<\/p>

CFA Interpro28<\/b><\/p>

Comment imagines-tu le m\u00e9tier de formateur en boucherie dans 10 ans\u00a0?<\/span><\/p>

\u00a0<\/p>

Fr\u00e9d\u00e9ric Cochelin<\/b><\/p>

J\u2019imagine les outils num\u00e9riques prendre une place plus importante dans l\u2019apprentissage. On ne remplacera pas la viande par le num\u00e9rique mais ce dernier va permettre de mieux illustrer le contenu de nos formations et le rendre plus ludique.<\/span><\/i><\/p>

Aussi, on voit les habitudes de consommation changer. On consomme moins de viande mais de meilleure qualit\u00e9. Ainsi, de nouvelles tendances \u00e9mergent, avec davantage de produits \u00e9labor\u00e9s et festifs. Si on veut suivre ces nouvelles tendances, il va falloir adapter les contenus de formation.<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Fr\u00e9d\u00e9ric Cochelin est ancien apprenti et formateur en boucherie au CFA Interpro28 depuis 2021.<\/p>\n","protected":false},"author":133,"featured_media":18878,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[317],"tags":[365],"class_list":["post-17470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portraits","tag-boucherie-charcuterie"],"yoast_head":"\nFr\u00e9d\u00e9ric Cochelin - R\u00e9seau Alumni du CFA Interpro28<\/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.cfainterpro28.com\/alumni\/frederic-cochelin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fr\u00e9d\u00e9ric Cochelin - R\u00e9seau Alumni du CFA Interpro28\" \/>\n<meta property=\"og:description\" content=\"Fr\u00e9d\u00e9ric Cochelin est ancien apprenti et formateur en boucherie au CFA Interpro28 depuis 2021.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cfainterpro28.com\/alumni\/frederic-cochelin\/\" \/>\n<meta property=\"og:site_name\" content=\"R\u00e9seau Alumni du CFA Interpro28\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.instagram.com\/cfainterpro28\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-15T12:22:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-30T13:55:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cfainterpro28.com\/alumni\/wp-content\/uploads\/2025\/05\/frederic_cochelin_alumni-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Charl\u00e8ne COSTE\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta 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