Philippe Parc
The training can be supported by continuous training.
Formations
International Formative and Consulting in Pastry, Chocolate and Ice cream making More then 30 YEARS of shared Experience are put at your disposal in your work kitchen, in order to pass on to you : More rationality, More technique for your personnel, More respect for the product. MY TRAINING fits your facilities, as well as suiting your personnel. I respect the local culinary customs as well as local produce. I adapt to the materiel on hand. For all the information, please ask for my course brochure :
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