Bellouet school of gastronomy
For 20 years this gastronomic school’s team of highly-qualified professionals has provided advanced training courses on its premises in Rue Lecourbe, in the heart of Paris. The Bellouet school always strives to provide a better service and offers 32 short courses that last 3/4 and 5 days. These always include novelties, dessert and small cake classes, chocolate classes, summer and winter products, pastry classes for your everyday sales, and all the catering traineeships to build up your business. Long courses, a 12-week traineeship programme, will allow you to discover all the traineeships offered by the Bellouet school, teacher counselling, visits, and traineeships in firms.
A passion shared for almost 40 years !
For over 40 years, the Cacao Barry® brand, a symbol of excellence and innovation, and Lenôtre, synonymous with gastronomic prestige, have pooled their talents to create a range of refined chocolates. The chosen ingredients meet the specific requirements and needs of the most demanding Artisan Chefs. From raw materials to recipes, the Cacao Barry® teams and Lenôtre join forces to analyse each of the stages of couverture chocolate production (ingredients, cocoa percentages, fluidity...). In 1980 Gaston Lenôtre had already described the very essence of this partnership, which remains unchanged: “Nowadays consumers prefer refined products. We have to focus on the quality of raw materials and never forget the importance of knowledge transfer”.
National confederation of Artisan Pastry Chefs Confectioners
Cacao Barry is an official partner of the "One of the Best Workers in France 2007" competition in patisserie and confectionary, a competition organised with the support of the National Confederation of Artisan Pastry Chef Confectioners Chocolatiers Ice-Cream Makers and Caterers of France. Since 1842, Cacao Barry has always supported professionals in this business, developing excellence and creativity with chocolate as an ingredient among these artisans.
National Higher School of Patisserie
Since it was founded in 1984, over 30,000 pastry chefs from all over the world have sharpened their sense of creativity at the French National Higher School of Patisserie (Ecole Nationale Supérieure de la Pâtisserie). Aware of the importance of the school's history for French artisan pastry chefs, we must feed its creative spirit and perpetuate the transmission of knowledge and know-how. 2019 will be the 35th anniversary of this great school. Supporting men and women in their professional development of craftsmanship, and setting up effective structures, are the objectives of our training courses. Designed and facilitated by ENSP's lectures in collaboration with working professionals, the content combines innovation and ease of implementation. This is pedagogy focussing on action, teaching to be put into practice immediately.
The MOF chocolate maker-confectioner competition brings together the best craftsmen of their generation who have to undergo mouth-watering and Herculean tests! In order to win the title of “One of the Best chocolate maker-confectioner Workers of France” and the famous “blue, white, red” collar, the master chocolate makers and confectioners prepare for all kinds of technical feats.
The Tradition Gourmande association aims to bring together well-known Pastry Chefs, Chocolate Makers, Confectioners, Bakers and Ice-Cream Makers, in order to promote artisanal know-how.
Relais Desserts Association
30 years brimming with passion, sharing, and encounters, which account for the wealth of resources and strength of Relais Desserts today. Created in 1981, “Relais Desserts International” is an international professional organisation that brings together the most renowned names in the pastry industry. It is made up of fifteen nationalities, 85 pastry chefs represent it throughout the world and they are all driven by the same ambition: to promote High Quality Pastry. Although techniques have evolved, the Association’s spirit and values have remained unchanged. Quality and creativity are the keywords for each of its members. The brand Relais Desserts has an international scope as it embodies the best artisanal expression in this profession.
At the gates of the French capital, the École Ferrières, which was founded in 2014, is located in the heart of the Chateau de Ferrières, a prestigious symbol of luxury and excellence. The School trains future professional hotel staff through several programmes such as Bachelor’s and Master’s degrees and cooking, pastry and oenology courses (8 months). In 2018, 150 students enrolled at the school, which aims to have 1500 students by 2022. The Ferrierès ecosystem is absolutely unique. It is comprised of several restaurants, a catering service and a 4* hotel.
KitchenAid, a brand that has belonged to the Whirlpool group since 1986, is the brand for small domestic electrical appliances synonymous with modularity, professionalism and passion for cooking. Today it is renowned for its famous food processor which has become its symbol par excellence.
Prefamac produces chocolate machines for chocolate makers, biscuit manufacturers and bakers. The accent is placed on industrial machines as well as on artisan equipment for artisan and semi-industrial chocolate makers: moulding machines, melting machines, cooling tunnels, coating and grating machines.
Demarle, part of the Sasa Industrie group and creator of the Silpat® baking mat and the Flexipan® flexible mould has been the world leader for cooking media for over 40 years. Demarle has developed fibreglass and food grade silicon materials with nonstick properties for Patisserie, Bakery and Catering. Other trademarks: Flexipat®, Silform®, Silpain®, Siltray®, Fiberglass®.
Les Vergers Boiron
For over 40 years, Les Vergers Boiron has been selecting, processing and marketing the best fruits in order to offer their discerning professional customers fruits, purees, concentrates and frozen fruit sauces. The technique of blending fruits, the result of unique know-how, guarantees the product's constant quality. In order to restore the full rich taste of fresh fruit after thawing, Les Vergers Boiron uses a flash-pasteurisation process adapted to each fruit.
Irinox is internationally recognised as a specialist in the production of rapid cooling cells and freezers.
Matfer is a French manufacturer of utensils and equipment for patisserie and artisan chocolate making.