Ice technology

Par Jean-Christophe VITTE, Meilleur Ouvrier de France Glacier and World Champion of Frozen Desserts

Du 02/12/2019 to 04/12/2019

Pour For Professionals in the food industry

Learn about ice cream and raw materials technology and basic techniques to make different mixes of sorbets and ice creams.

Variety of festive petits fours by Pascal MOLINES

Par Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion

Du 28/10/2019 to 30/10/2019

Pour For Professionals in the food industry

Creation of an attractive and rational range of petits fours with current flavours and varied textures for the end of the year celebrations.

Ice Sculpture

Par Jean-Christophe VITTE, Meilleur Ouvrier de France Glacier and World Champion of Frozen Desserts

Du 21/10/2019 to 22/10/2019

Pour For Professionals in the food industry

This training develops knowledge of ice block, tools and carving techniques to handle tools and ice block safely.

Individual snack cakes

Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

Du 14/10/2019 to 16/10/2019

Pour Professionnels des métiers de bouche

Create a rational and attractive range of small individual cakes to enhance your shop windows over the seasons: chocolate, praline, fruit, coffee, etc.

Christmas chocolate candies by Pierre MIRGALET

Par Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur

Du 14/10/2019 to 16/10/2019

Pour For Professionals in the food industry

Create a complete range of artisan chocolates: pralines, ganaches, characters and commercial arrangements, spreads, bars, bites and chocolate bars, commercial window piece.
Learn how to showcase them through an attractive commercial window.

Sugar under vacuum

Par Thierry KLEIBER, Maître chocolatier, Vacuum cooking technician and trainer

Du 07/10/2019 to 09/10/2019

Pour For Professionals in the food industry

Discuss the practice, science and technique of vacuum cooking sweet products and make candied fruits, jams, marmalades, fruit pastes, etc.

Gluten-free pastry

Par Mélissa PHILIS, Dietician nutritionist and trainer in healthy cooking for 10 years

Du 16/09/2019 to 17/09/2019

Pour For Professionals in the food industry

Learn how to identify gluten in the diet, master alternative ingredients and adapt basic techniques to design your own recipes, expand your menu or transform a dessert.  

Logs and frozen entremets

Par Jean-Christophe VITTE, Meilleur Ouvrier de France et World Dessert Champion

Du 30/09/2019 to 02/10/2019

Pour For Professionals in the food industry

Combine the different flavours and textures to create a rational and tasty range of desserts and ice cream logs: mix of sorbets and ice creams, cookies, interiors, glazes, grouts, etc. and design of simple, aesthetic and quick to set up decorations.

Christmas logs by PASCAL MOLINES – Act II

Par Pascal MOLINES, Meilleur Ouvrier de France Pâtissier et World Pastry Champion

Du 23/09/2019 to 25/09/2019

Pour For Professionals in the food industry

Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion, invites you to learn how to design a range of logs with classic and original combinations for the end of the year holidays.

Introduction and discovery of the vacuum technique

Par Pierre PAUMEL, Maître Cuisinier de France et Vacuum cooking training technician

Du 16/09/2019 to 18/09/2019

Pour For Professionals in the food industry

This professional training allows to approach the practice, science and technique of vacuum cooking in order to master it from the organization of production to storage.

Logs and festive entremets by Cécile MORITEL

Par Cécile MORITEL, International consultant and trainer in pastry and culinary design

Du 09/09/2019 to 11/09/2019

Pour For Professionals in the food industry

Cécile MORITEL passes on her expertise to you and offers you the opportunity to develop a range of desserts and end of year logs with current flavours, with rational assemblies, frame series and attractive decorations.

Jam

Par Jean-Paul GAUCHER, Maître Confiturier

Du 02/09/2019 to 04/09/2019

Pour For Professionals in the food industry

Jean-Paul GAUCHER, Maître Confiturier, and Delphine JULLIEN, Pastry Chef, share with you their passion and know-how to acquire all the techniques and good manufacturing practices in order to produce a range of modern and attractive jams and fruit pastes.

Confectionery by Pierre MIRGALET

Par Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur

Du 11/06/2019 to 13/06/2019

Pour Professionals in the food industry

Créez une gamme complète, rationnelle et attractive, de confiseries artisanales : pâtes de fruits, barres, caramels, nougats, pâtes à tartiner, confiture, guimauves, pâte d’amande, passion, pistache…
Apprenez également à les mettre en valeur pour la vente : packaging, présentation, conseils.

La Confiserie par Pierre MIRGALET

Par Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur

Du 11/06/2019 au 13/06/2019

Pour Professionnels des métiers de bouche

Créez une gamme complète, rationnelle et attractive, de confiseries artisanales : pâtes de fruits, barres, caramels, nougats, pâtes à tartiner, confiture, guimauves, pâte d’amande, passion, pistache…
Apprenez également à les mettre en valeur pour la vente : packaging, présentation, conseils.

5 days a-la-carte

Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

Du 17/06/2019 to 21/06/2019 (number of days of your choice)

Pour For Professionals in the food industry

The « 5 days à la carte » training is the possibility to register for one or more days of training of your choice, according to the desired theme or themes.
DAY 1: TARTS AND TARTLETS
DAY 2: SMALL AND LARGE CAKES
DAY 3: ICE CREAM AND SORBETS
DAY 4: PLATE DESSERTS 
DAY 5: CHOCOLATE AND CONFECTIONERY 

Ganaches and crystallization – Advanced level

Par Thierry KLEIBER, Maitre chocolatier

Du 03/06/2019 to 05/06/2019

Pour For Professionals in the food industry

Thierry Kleiber, Maitre chocolatier, and Samuel Bize, Technician in the Chocolate Industry for more than 30 years, give you all the keys to approach, at an advanced level, the science and techniques of making chocolate masses and thus acquire a better mastery in the manufacture of ganaches and chocolate sweets.

Introduction to sugar

Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

Du 27/05/2019 to 28/05/2019

Pour Professionals in the food industry

This professional training course Introduction to icing and confectionery pastry sugar studies the basics and work on the different sugar techniques: pastillage, casting, bubbling, drawing, etc. as well as the techniques of baking, satin-finishing and sugar colouring.

Pies and small cakes of the season by pascal molines

Par Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion

Du 20/05/2019 to 22/05/2019

Pour Professionals in the food industry

Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion, invites you to learn how to design a range of pies and small cakes with classic and original combinations to enhance your spring display cases.

From breakfast to tea, pastry and co.

Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

Du 13/05/2019 to 15/05/2019

Pour Professionals in the food industry

This professional training course offers an attractive range of simple, original and tasty recipes for pastries and cakes, from breakfast to tea: cakes, sweets, individual cakes, Viennese pastries, jams, spreads, etc.

Boutique pastry by Franck Michel

Par Franck Michel, Meilleur Ouvrier de France Pâtissier and World Pastry Champion

Du 23/04/2019 to 25/04/2019

Pour Professionals in the food industry

Franck Michel, Best Pastry Chef in France and World Pastry Champion, shares his experience and know-how with the creation of a tasty, inventive and rational range of boutique pastries.