“Dessert Trends” Program: acquire the indispensable techniques of the pastry chef creative

“Dessert Trends” Program

“Dessert Trends” Program

From October 23, 2017 until October 25, 2017

“Dessert Trends” Program (3 days) will help you to develop your knowledge of innovative recipes, mastering techniques linked to textures (soft, creamy, crispy, emulsions), to temperatures (hot, cold, frozen) and to seasonal-products. Thanks to this program, you will discover plating techniques.

“Dessert Trends” Program is delivered by Jérôme Langillier, World Champion Pastry Chef 2009, a passionate Pastry Chef with his own unique personal culinary identity, who has led a diverse career with experience in a pastry boutique, a Michelin starred restaurant and as a special events caterer.

Designed for Chefs who have pastry expertise gained through working in this specialty in restaurants or confectioners that work in pastry shops in the hotel/restaurant industry.

Next Program : from October 23 to 25, 2017

Download

> The Program
> The Application Form

Type :
Executive education

Page One

Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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