C\u2019est dans le but de pr\u00e9parer la nouvelle g\u00e9n\u00e9ration de cuisiniers, p\u00e2tissiers et sommeliers que le Centre de Formation d\u2019Alain Ducasse \u00e0 Argenteuil propose des formations de tout niveau pour les \u00e9tudiants et professionnels de toute nationalit\u00e9.
Orient\u00e9es vers la pratique gr\u00e2ce \u00e0 une \u00e9quipe de formateurs dont les solides exp\u00e9riences ont \u00e9t\u00e9 acquises aussi bien en France qu\u2019\u00e0 l\u2019\u00e9tranger, ces formations offrent un d\u00e9veloppement de haut niveau dans l\u2019h\u00f4tellerie-restauration.
D\u00e8s septembre 2015 (21 septembre \u2013 1er novembre), une nouvelle formation intitul\u00e9e \u00ab Les Fondamentaux Culinaires \u00bb est dispens\u00e9e, d\u00e9di\u00e9e aux moins de 25 ans. Durant 6 semaines, ces jeunes testeront leur motivation et leurs aptitudes \u00e0 int\u00e9grer le monde de la restauration, afin de s\u2019orienter vers le m\u00e9tier de cuisinier.
Hautement personnalis\u00e9, ce programme est limit\u00e9 \u00e0 10 participants et se base sur 90% de pratique, via la mise en application des gestes et la r\u00e9alisation de plusieurs recettes chaque jour.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
C\u2019est dans le but de pr\u00e9parer la nouvelle g\u00e9n\u00e9ration de cuisiniers, p\u00e2tissiers et sommeliers que le Centre de Formation d\u2019Alain […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-5719","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1uf","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5719"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5719\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}