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.
Yannick Alléno, President of the “Bocuse & Co” committee, awarded the “Bocuse & Co” trophies for the fourth consecutive year to three graduates from Institut Paul Bocuse who have distinguished themselves for their entrepreneurial initiatives.