This advanced workshop, designed by our Director of Culinary Arts, Chef Éric Briffard (One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF)), is aimed at professionals wishing to hone their skills and explore modern culinary techniques. In 4 days, you will master sous-vide cooking, molecular cuisine, smoking, low-temperature cooking and much more, to create innovative and refined dishes. Embark on a culinary experience which combines expertise and creativity.
This intensive programme offers an innovative approach to cuisine, focusing on the art of creating a surprise, by combining textures, flavours and meticulous presentation. It is designed for those wishing to perfect their plating techniques using modern and imaginative methods.
The instructors will share their expertise and know-how with participants, enabling them to master advanced techniques such as sous-vide cooking, molecular cuisine, low-temperature cooking, smoking and much more.
The teaching approach will encourage the involvement of participants via the use of interactive and hands-on learning methods.
Key information
Prerequisites:
- Age : At least 18
- Pre-requisite level (diploma): Le Cordon Bleu Cuisine diploma or 2 years' professional experience in a professional cooking environment. A CV will be requested.
- Language: For optimum participation in the training programme, a very good command of French or English is recommended.
- Registration deadline: 5 working days before the training programme begins
- Curriculum Vitae
Programme length: 4 days - from 24 to 27 March 2025
31 hours of classroom teaching with hands-on workshops, including a 2-hour introduction to HACCP good hygiene practices applied to sous-vide techniques.
