Short trainings
April 2019
May 2019
June 2019
September 2019
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JAMBy Jean-Paul GAUCHER, Maître Confiturier, and Delphine JULLIEN, Pastry chef From 02/09/2019 to 04/09/2019 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. |
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LOGS AND FESTIVE ENTREMETSBy Cécile MORITEL, International consultant and trainer in pastry and culinary design From 09/09/2019 to 11/09/2019 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. |
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GLUTEN-FREE PASTRYBy Mélissa PHILIS, Dietician nutritionist and trainer in healthy cooking for 10 years, and Jean-Christophe VITTE, Meilleur Ouvrier de France et World Dessert Champion From 30/09/2019 to 01/10/2019 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. |
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INTRODUCTION AND DISCOVERY OF THE VACUUM TECHNIQUEBy Pierre PAUMEL, Maître Cuisinier de France et Vacuum cooking training technician From 16/09/2019 to 18/09/2019 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. |
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CHRISTMAS LOGSBy Pascal MOLINES, Meilleur Ouvrier de France Pâtissier et World Pastry Champion From 23/09/2019 to 25/09/2019 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. |
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LOGS AND FROZEN ENTREMETSBy Jean-Christophe VITTE, Meilleur Ouvrier de France et World Dessert Champion From 30/09/2019 to 02/10/2019 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. |
October 2019
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SUGAR UNDER VACUUMBy Thierry KLEIBER, Maître chocolatier, Vacuum cooking technician and trainer From 07/10/2019 to 09/10/2019 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. |
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CHOCOLATE CANDIESBy Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur From 14/10/2019 to 16/10/2019 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. |
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INDIVIDUAL SNACK CAKESBy Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion From 14/10/2019 to 16/10/2019 For Professionals in the food industry Create a rational and attractive range of small individual cakes to enhance your shop windows over the seasons: chocolate, praline, fruit, coffee, etc. |
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ICE SCULPTUREBy Jean-Christophe VITTE, Meilleur Ouvrier de France Glacier and World Champion of Frozen Desserts From 21/10/2019 to 22/10/2019 For Professionals in the food industry This training develops knowledge of ice block, tools and carving techniques to handle tools and ice block safely. |
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VARIETY OF FESTIVE PETITS FOURSBy Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion From 28/10/2019 to 30/10/2019 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. |
November 2019
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5 DAYS A-LA-CARTEBy Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion From 04/11/2019 to 08/11/2019 (number of days of your choice) 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 |
December 2019
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ICE TECHNOLOGYBy Jean-Christophe VITTE, Meilleur Ouvrier de France Glacier and World Champion of Frozen Desserts From 02/12/2019 to 04/12/2019 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. |
Long-term training
June 2019
November 2019
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FUNDAMENTALS OF CHOCOLATEBy Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion From 18/11/2019 to 29/11/2019 All audiences This professional training allows you to know all the techniques of making candy and other chocolate products, making interiors, moulds and different decorations. You carry out the basic manufacturing of the chocolate maker's activity independently. |
December 2019
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FUNDAMENTALS OF PASTRYBy Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion From 09/12/2019 to 20/12/2019 All audiences This professional training allows to know all the techniques of manufacturing the bases of pastry making to make desserts and different products used in the composition of desserts and their decoration in autonomy. |
January 2020
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FUNDAMENTALS OF ICE-CREAMBy Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion From 06/01/2020 to 17/01/2020 All audiences This professional training allows to know all the techniques of manufacturing ice cream bases and to make "mixes" and different products used in the composition of ice cream desserts and their decoration while respecting the safety and hygiene rules of the ice cream business. |