Meilleur Ouvrier de France Catering
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.
Director Technique at the Ecole Hotelière de Lausanne en SUISSE
News – Training “four hands” with Christian SEGUI and Sébastien ZOZAYA – MOF Caterer
With his experience as an event caterer, Christian Segui reveals his tricks and techniques to create a salty buffet of small ovens, glasses and other prestigious presentations.
The last day will serve as a presentation and tasting of all the products made during the internship, following the graduation of all the trainees.
From 09th to 12th November 2020
Formateur : Christian Segui
Meilleur Ouvrier de France Charcutier Traiteur
Duration : 3 days – 24 hours and 1/2 day to the presentation of buffet
Price: 1 333.33 € without taxe – 1 600 €with taxes
Breakfast and lunches are included