The new Exclusive PASTRY Program is principally open to professional pastry chefs and kitchen chefs in charge of pastry making in restaurants, who want to acquire a real expertise in pastry making. Date: from June 17 to June 21, 2013.
In a context where the professions in hospitality, food service and the culinary arts are in constant evolution, professionals need specialized managers able to innovate and contribute actively to companies’ performance. The currently booming culinary environment is part of this logic both in France and internationally.
The Institut Paul Bocuse Research Center hosted a scientific workshop on the perception of hotel lighting whose objective was to better meet the concerns of industry professionals. This event was initiated by the Lumière Cluster association whose mission is to accelerate the development of innovative lighting techniques and connect laboratories and technical centers with companies to work on lighting projects.