cuisine innovation boutique


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Cuisine Innovation has the pleasure to offer you training sessions to culinary technologies.



Topics:

Textures in cuisine and in pastry
  • Techniques to prepare jellies and foams
  • Textural agents use (dosing, toxicology)
  • Comparative tests
  • Recipes
  • Nitrogen liquid

Low temperature and sous-vide cooking
  • Various cooking methods
  • Cooking temperatures for meat and fish
  • Regulation
  • Comparative tests
  • Recipes

Innovative ice creams New!
  • Techniques to prepare jellies and foams adapted to ice cream
  • Texture inclusions in ice cream
  • Nitrogen liquid
  • Innovative decoration of ice cream
  • Recipes

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: Petit pécis des Espumas (Anne Cazor, Marion Guillemard, Marabout 2011) La cuisine moléculaire (Anne Cazor, Marabout 2010)
    Petit précis de cuisine moléculaire (Anne Cazor, Christine Lienard, Marabout 2009)


Practical details:

Place: at home or in training centers (Dijon)

Length: 2 days

Tarifs :
  • On request for training sessions at home,
  • 900 € excluding VAT for 2 training days, including lunch, in Dijon.
  Formations technologies culinaires
Jean-François Maire et Anne Cazor

Planning:

Low temperature and sous-vide cooking
  • February 2 and 3, 2014
  • April 7 and 8, 2014
  • May 12 and 13, 2014
  • October 20 and 21st, 2014
  • December 1st et 2nd, 2014

Textures in cuisine
  • January 20 and 21st, 2014/span>
  • March 17 and 18 mars, 2014
  • April 14 and 15, 2014
  • September 22 and 23, 2014
  • November 3rd and 4, 2014

Textures in pastry
  • March 31st and April 1st, 2014
  • May 19 and 20, 2014
  • September 29 and 30, 2014
  • November 17 and 18, 2014

Innovative ice creams
  • March 24 and 25, 2014
  • April 28 and 29, 2014
  • October 27 and 28, 2014
  • November 24 and 25, 2014


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