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