Practical courses

We run practical courses in experimental cuisine, enabling participants to master culinary techniques at the highest level, from product design to processing and preservation.

Courses 2009

17th – 19th February: "Temperature controlled vacuum cooking (Level I)".

Led by: Bruno Goussault

This course is aimed at professionals in the food industry – from the producer to the distributor – technical trainers in the HORECA sector, Quality and R&D departments, restauranteurs in general and all professionals looking to acquire basic notions about the influence of this technique on the organoleptical characteristics of food.

More information to follow soon.

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