It’s time for the debrief

Today our cooking students made a "Lamb leg, bulgur with argan oil, vegetables juice with origano, spicy tomato marmelade". It's time for the debrief with our Cooking teacher Chef Samuel…

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Culinary student testimonial

The last few years in yachting turned me into guests cook. Couldn't call myself a chef due to lack of professional experience as well as basic skills. Every meal was stressful…

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Bakery classes: it’s time for the debrief

It's time for the debrief with our Pastry teacher Chef Pol Bertholet! For the first time our students have made some traditional French croissants and chocolate breads. At Gastronomicom you…

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