Le Cordon Bleu Paris at Europain, from 3 to 6 February 2018
Paris, January 2017 – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 to 6 February at Paris Nord - Villepinte.
Europain is a must in the boulangerie/pastry/chocolate sector, providing the opportunity to discover expertise, talent, trends, and the challenges facing the profession and how to rise to them.
Le Cordon Bleu institute will be on stand 6H42 on the “rue des écoles”.Chef Instructors and several students will be on the stand, with four demonstrations programmed every day. Le Cordon Bleu will also take part in other activities:
Lab Intersuc:Chef Fabrice Danniel will create an artistic sugar sculpture on Saturday 3 February at 11.20am and Tuesday 6 February at 10.30am
Lab boulanger :
On Saturday 3 February from 2.30pm to 3.15pm,Chef Vincent Somoza will present products on the theme “classic and new-style”: hot dogs, bread with lardons and bread buns
On Sunday 4 February from 11.35am to 12.20pm,Chef Frédéric Hoël will give a presentation on the theme of “snacking”: the Neapolitan pizza baguette, the pizza baguette flamenkuch, the Nordic bun
This exhibition is a must for all boulangerie and pastry professionals. It provides a unique opportunity to discover numerous talents but also the challenges facing the industry. Le Cordon Bleu is once again delighted to participate in this event, in which the expertise and values of the teaching staff at the Institute will be showcased, and our training programmes presented - Sylvy Morineau, Academic Director Le Cordon Bleu Paris.
The Boulangerie Diploma takes pride of place on stand 6H42. This programme is founded on understanding, using and mastering techniques. The majority of the training programme is based on practical classes and also includes theory lessons and boulangerie related conferences and visits.
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