In the Spring of 2015 Bryan Scofield will be attending the prestigious 5 Week Culinary Course in Lyon, France. Only ten Chef's each year have this opportunity to study under highly trained chefs at the world renowned Institute Chef Paul Bocuse.
Culinary Program: 5 weeks
Three themes, three influences “à la française”: a unique professional development opportunity
Authentic French Cuisine, Riviera Cuisine, and Contemporary Cuisine
This Course is taught by Eric Cros, Culinary Chef at Institut Paul Bocuse, inspired by his 2 and 3 Michelin stars experience and ambassador of the French Cuisine in Japan.
Pastry Program: 3 days
“Dessert Trends” will help you master techniques linked to textures (soft, creamy, crispy, emulsions), to temperatures (hot, cold, frozen) and to seasonal-products. This program will help you to discover plating techniques.
This course is taught by Jérôme Langillier, a seven time world champion of the Coupe du Monde de la Pâtisserie, and benefits from an unprecedented intensive pastry which extends beyond France’s borders.