Thanks to a mastery of modern techniques, I can help you to manage innovation not only in terms of rapidity, simplicity and sophistication but also in terms of food hygiene.
We will produce different biscuits, welcoming tastes and textures in perfect harmony with the flavours, creams and mousses.
You will be able to put into practice the mastery of Sugar Art and decorations, pies, snack cakes, quick dish desserts...
Trainer International Gourmet & independent Consultant
Philippe PARC : formateur international gastronomique et consultant indépendant
© SARL CULINARYS-CONSEILS
Code APE 7022 Z • SIRET 401 663 173 00018 • RCS Avignon 501 663 173
N° gestion 2007 B 1545 • N° Formateur 93 84 02 956 84 • FR 15.441.246.615