Chef cuisinier en Normandie Formateur cuisine/Conseiller culinaire


Vocational training kitchen

We cooks are textbook,
our profession is a profession of companionship that we have a duty to pass on.
Quote from Paul Bocuse


Freelance trainer and Director of FORTIS Formation, a continuing education organization for adults created in February 2019 (Activity N° 28610100161) specialized in the hotel and catering industry, I offer professional training courses on the themes of cooking and pastry in companies throughout France and abroad, such as

My programs and teaching methods are adapted to the needs of companies depending on the time of the training (one day to several days), the targeted personnel (chefs, chef de partie, kitchen clerk) and the objectives sought (à la carte work, catering, pastry, etc.). The training courses are most often oriented towards concepts of traditional cuisine, bistronomic cuisine or large chains of Spa & Thalasso hotels in Tunisia, for example.
Historical partner, FORMHOTEL in Tunis.

Cooking skills

  • Buffets
  • Work à la carte
  • Regional cuisine
  • Vegetarian and vegan cuisine
  • World cuisine (American, African, Japanese, Asian, Italian, Indian…)
  • Specialities (tapas, fresh pasta, pizzas…)
  • Low-temperature cooking and other cooking methods
  • Vacuum cooking and ready meals
  • Plate work, decorations and presentation of dishes

Pastry Skills

  • Restaurant pastry
  • Decorate to the plate
  • Pastry classics revisited
  • New pies and tarts
  • New trend desserts and cupcakes
  • The cute ones
  • Sweet Verrines
  • The logs
  • Macaroons
  • The decorations, sugar and chocolate