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Cuisine Innovation has the pleasure to offer you
training sessions to culinary technologies.
2 options:
  •  
    		•  trainings by an engineer, who explains physico-chemical mechanisms involving
    in cooking and teaches new techniques to give you some innovation;
  •  
    		•  trainings with 4 hands, by an engineer and a chef, who gives his recipes and experience.
    Topics:
  •  
    		•  introduction to molecular cooking (spherification, jellified spaghetti, foams, etc.)
  •  
    		•  introduction to low temperature and vacuum cooking,
  •  
    		•  textures :
    –  brittle and gels (eggs, meat proteins, textural agents, etc.)
    –  crispy and foams (chantillys, gas, textural agents, dry, etc.) 
    –  smooth and tender (cooking, emulsionned sauces, etc.),
  •  
    		•  molecular cooking techniques in pastry,
  •  
    		•  nitrogen liquid with security,
    and any topics you would like to work on.
    References:
  •  
    		•  Since 2006, training sessions for teams from Michelin star restaurants, for chefs,
    well-known catering: Jean Paul Jeunet, Olivier Bellin “Les Glazicks”,
    Saint Clair le Traiteur, etc.
  •  
    		•  Training sessions in training centers: CEFPPA Starsbourg, Academie Culinaire du Doubs, École Ritz Escoffier Paris, etc.
  •  
    		•  Classes and conferences in Atelier des sens Paris,
    in engineer’s school (AgroSup Dijon, AgroParisTech, ENSAIA Nancy, etc.)
  •  
    		•  Books: La cuisine moléculaire (Anne Cazor édition Marabout 2010),
    le Petit précis de cuisine moléculaire (Anne Cazor, Christine Lienard,
    édition Marabout 2009)
    Practical details:
    Place: At home or in training centers : Dijon, Besançon, Paris.
    Length: 1 or 2.5 days according to topic.
    Planning pour les formations en Centre de formation :
    See opposite
    Tarifs :
  •  
    		•  On request for training sessions at home,
  •  
    		•  850 € excluding VAT for 2 training days, including lunch, in Dijon or Besançon center,
  •  
    		•  1 430 € excluding VAT for 2.5 training days, including lunch, in Paris center.
    		   Jean-François Maire
    Jean-François Maire and Anne Cazor
    Planning:
  •  
    		•  January 9-10, 2012 – Besançon
    Brittle and jellies
  •  
    		•  January 16-17, 2012 – Dijon
    Crispy and foams
  •  
    		•  February 13-14, 2012 – Besançon
    Smoothy and juicy
  •  
    		•  February 20, 2012 – Dijon
    Molecular cooking initiation
  •  
    		•  February 21, 2012 – Dijon
    Low temperature and vacuum cooking initiation