From March 13th to 17th 2023, we welcomed 7 trainees for our programme “Event Cooking for Professionals”. During 5 days they trained along Marc Lahoreau, Deputy Executive Chef at Institut Paul Bocuse to build or refresh their buffet, cocktail and catering range.
Thanks to the use of different culinary techniques, the trainees had the possibility to work on the color codes, plaiting rules and alimentary associations and to creat a buffet, the last day of the programme, presenting more than 50 recipes they made during the week which were divided into several categories:
- Around the bread
- Kebabs
- On spoon
- Finger food
- Individual bowls
- Shot glasses
