Culinary College

The president of the regional council of Normandy, Hervé Morin, and Christophe Doré, president of the Chamber of Crafts and Crafts of Seine-Maritime defended the principle of creation of a Franco-Chinese Culinary Institute in Shanghai, this Tuesday. A new project for Normandy. Encourage sharing of know-how, foster international mobility, create a new model of development. So many objectives that could be fulfilled with the creation of a Franco-Chinese Culinary Institute. Hervé Morin, president of the Normandy region, and Christophe Doré, president of the Chamber of Commerce of Seine-Maritime, presented this idea this Tuesday, October 31, 2017, in Shanghai, China. Their designated partner: the China Cuisine Association and its ... 5 million cooks! "Cooperation with China was born i

culinary academy is the oldest association of chefs and pastry chefs in the world (created in 1883). It has 40 full members and 40 emeritus members, as well as auditors and associates and international members. Since 1964, it organizes each year the National Trophy of cooking and pastry open to all professionals of the restoration of French nationality (the passion trophy organized every two years is open to cooks of all nationalities) aged 21 to 40 years, and can justify 4 years of references. It is Mr Guy JASNOT, Curator of the Competition (on the right on the photo) which very kindly welcomed me. After a selection on record, five candidates were chosen to compete in the final. The theme of the 2015 edition was to produce: In flat: A curly line and seashells chartreuse (preparation...

The Culinary Institute has been an independent training center since 1991. Our team relies on the skills of trainers consultants from the catering trades in collaboration with our quality engineers, dieticians and CARSAT prevention facilitator. We favor training with a field approach that allows the trainer to adapt his teaching approach to the situation of your teams. Our trainers give your teams the benefit of their knowledge of catering professions in the following areas: Food safety The balanced diet Culinary techniques The hotel industry Bio-cleaning techniques Management our culinary institute opened in 2015 in the heart of the capital. This center dedicated to the arts of cooking brings its professional expertise through 40 themes for catering professionals and space...

Cavendish Farms is pleased to announce the official opening of the Culinary Creation Center the research division of Holland College's Culinary Institute of Canada. "This new establishment is the perfect example of a winning collaboration on all fronts with the Culinary Institute, recognized as one of the most prolific and renowned culinary training schools in the country," says the President of the Farms. Cavendish, Robert K. Irving. "We will have access to the Institute's talented staff and research leaders, and this partnership will help Cavendish meet the demand of consumers looking for innovative meal solutions." For Holland College President Brian McMillan, this partnership is another example of college leadership in culinary arts, as well as research and development. "The main...

Since 1984, the French Culinary Institute teaches the basics of French cuisine in New York. Last November, the school inaugurated a campus in California, under the benevolent eye of its dean and vice-president, French chef Alain Sailhac. Dan Barber, Best Chef in the United States in 2009, and David Chang, Best Chef in New York in 2008 for Momofuku both honed their culinary knives at the French Culinary Institute (FCI). This establishment, based in the Soho district of New York, has taught its students the techniques of French cuisine for over 25 years. With 1,600 apprentices in 2011, the institute is now recognized as one of the best cooking schools in the world. And it is on the West Coast that the FCI decided to settle last November, in the small town of Campbell, an hour south of ...