September 2019

JAM

By 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.

LOGS AND FESTIVE ENTREMETS

By 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.

GLUTEN-FREE PASTRY

By 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.

INTRODUCTION AND DISCOVERY OF THE VACUUM TECHNIQUE

By 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.

CHRISTMAS LOGS

By 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.

LOGS AND FROZEN ENTREMETS

By 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

SUGAR UNDER VACUUM

By 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.

CHOCOLATE CANDIES

By 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.

INDIVIDUAL SNACK CAKES

By 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.

ICE SCULPTURE

By 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.

VARIETY OF FESTIVE PETITS FOURS

By 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

5 DAYS A-LA-CARTE

By 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

ICE TECHNOLOGY

By 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.