Institut Paul Bocuse provides training for Culinary Arts and the Hospitality industry. Integrating tradition, modernity, innovation and research, it aims at the excellence. With requirement, it transmits the technical and managerial know-how necessary to prepare its students to the best …
Thinking Food Design is a project initiated by Marc Bretillot, designer culinaire, asking to number of people to contribute short videos about their notion of “Food Design”. These will be shared at ParisdesChefs on Jan. 22, 2012. Alok Nandi & …
Nov. 20th, 2011, at 20:20 will take place the 20th PechaKucha Brussels Night. It was launched on Nov. 20, 2007, and there we are – 20 Volumes, without sponsors but with the help of many people and great speakers, of …