This Monday, January 14, professionals from the restaurant industry share the most innovative practices with 150 teachers from the Nice academy.
This day will allow teachers and trainers in the restaurant industry (cuisine, pastry, catering, etc.) to exchange innovative practices with chefs, business leaders, and equipment representatives in the field of professional catering.
The 8 workshops on innovative practices in the restaurant industry are: “molecular cuisine demonstration” with Chef David Faure, “barista and espresso gestures” with the Malongo company, “high-tech cooking” with the FRIMA company, “wine and bread pairing” with the bakery house, “sensory analysis of Cognac” with the national interprofessional Cognac office, “chocolate innovations” with Cacao Barry, “culinary perfumery” with CNIEL, and “fishing and environment” with Seaweb.
Enhancing the attractiveness of hotel and tourism professions among young people is a priority for the Nice academy and its partners. This is, in fact, a major sector of activity in the PACA region.
In 2012, the Nice academy and the main stakeholders in the hotel and tourism industry strengthened their partnership for the next five years. The partnership agreements aim to better inform about professions, to host and train national education staff, to offer students internships in companies and work-study contracts, etc.
The training followed by the teachers of the academy directly benefits their students, which facilitates their integration and professionalization.
