A Taste of the Future: Chef Yohann and the Recipe for Workforce Readiness

Executive Pastry Chef Yohann Le Bescond has taken his talents from France to Florida—and from the World Equestrian Center (WEC) in Ocala to the Food Network’s Summer Baking Championship. But his sweetest work may be happening off-camera, in local classrooms and kitchens.

Through a growing partnership with the Public Education Foundation of Marion County and Marion County Public Schools’ Career and Technical Education (CTE) Culinary Arts programs, Chef Yohann is helping create a pipeline of passionate, skilled culinary and hospitality professionals. He regularly visits classrooms, hosts students at WEC, and shares real-world insights into the field of culinary arts. One visit even brought eighth-grade culinary students from Fort McCoy School into WEC’s state-of-the-art kitchens for hands-on experience and inspiration.

Chef Yohann knows the value of starting early. He began his journey apprenticing in a French bakery before bringing his talents to the U.S., eventually landing in Ocala in 2020, just as WEC opened. Hired on the spot after presenting his culinary sweets during his interview, he now leads WEC’s pastry program, oversees seven eateries, and was recently named a 2025 James Beard Award Best Pastry Chef Semi-Finalist.

Each fall, WEC’s food festival draws renowned chefs from around the world—not just to show off their skills, but to mentor local students. For Chef Yohann, it’s about more than pastries—it’s about preparing the next generation to rise.

Today’s students are tomorrow’s workforce, and thanks to WEC’s continued support of CTE culinary programs, many students will graduate high school ready to fill in-demand roles with real-world training and confidence.