Special Snacking Session for our students in the Intensive Professional Program in Bread Baking

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    Gastronomy exists not only in fine restaurants but can also be magnified between two slices of bread.

    Did you say bread ? That's right! Think: Bagel, Focaccia, Panini, sour dough bread, wrap, roll, tartine, baguette.... Each one has its specificities, its secrets and techniques to stay soft or crunchy. And inside, from the simple ham and cheese to a gastronomic stuffing, creativity has no limit.

    Our students in the Intensive Professional Program in Bread Baking took part this week in a special Snacking Session, taught by Chefs Didier Chaput and Stéphane Jakic.

    They gave back to fast food its letters of nobility and showed that a chef's knowhow and skill can elevate even the simplest things.