Meilleur Ouvrier de France Charcutier – Traiteur – Ponteilla
Cook apprentice at the Mas D’Huston St Cyprien plage, then I integrate the Relais and Châteaux, then I work as a cook during seasons (summer in Port Grimaud, St Cyprien and winter Flaine, Méribel).
1990 Second de cuisine at the Mas des Arcades Perpignan and at the Restaurant le baroque in Claira (66).
1995 Purchase of the Butcher delicatessen shop of Ponteilla (66). Creation of the catering service
2007 – 2011 laureate of different contests in delicatessen, 2008 prix national gout et santé, prix stars et métiers innovation commerciale et artisanale.
Casual worker at the chambre des métiers de Perpignan (66), Teacher in culinary art Brevet de maîtrise cuisine, Brevet de maîtrise charcuterie traiteur, Meilleur Ouvrier de France Charcutier traiteur.
Trainer in culinary art at the CEPROC, and at the Ecole internationale de Pâtisserie Olivier Bajard.
Trainer in culinary art for the Ceproc in firms.
Consultant for a brasserie : recruitment, elaboration of the cartes and menus, management.
Meilleur Ouvrier de France Butcher- Caterer, Christian suggests to develop an assortment of catering options for your cocktails and other receptions. The experience and technical skills of this entrepreneur will be an asset to this training already filled with flavors. For the handing of the diplomas, the last day will be a presentation and as tasting of all the products realized during the training course ” Petits Fours and buffet” with the presence of the godfather of the 2018 promotion and special guests.
From 12th to 15th November 2019
Duration : 4 days namely 3 work-day and 1 day of celebration
Formateur : Christian Segui
Price: 1 333.33 € without taxes – 1 600 €with taxes –
breakfast and lunch included