Christian CAMPRINI

Concours

Meilleur Ouvrier de France – Confiseur

  • 1990 Finaliste Championnat de France du Dessert
  • 1994 Prix de Pièce Artistique à Arpajon (catégorie sucre d’art)             
  • 1994 Prix de Dégustation d’entremets à Juan les Pins             
  • 1995 Finaliste de la Coupe de France de Pâtisserie INTERSUC (sucre d’art)
  • 2004 MOF chocolatier, confiseur

Biographie

Christian Campriniwas born in Nice the 10th October 1964. Educated in the hotel management School in Nice, first in cooking, then in pastry. Choosed to participate to the Meilleurs Apprentis de France in 1984, he joined the gastronomic restauration where he will work his way up to the top till 2001: first at the Réserve de Beaulieu with Joël Garault, then at the Louis XV with Alain Ducasse, at the Négresco with Dominique Le Stanc, then as Pastry Chef at the Bastide Saint Antoine with Jacques Chibois and at the Chèvre d’Or with Jean Marc Delacourt.

In 2001, he becomes the ambassador of the first world groupe gourmet chocolat and leads  training sessions around the globe for the new generation of pâtissiers. In 2004, he is sacred one of the Meilleur Ouvrier de France in the category Chocolateire-Confiserie.

The 1rst January 2007, he opens his own chocolate shop, the 1rst April 2012 he opens a shop in Valbonne, 11 rue de la République …and in 2014 builds a new laboratory.

Christian Camprini on internet:

http://chocolat-barre.com/
Facebookhttps://www.facebook.com/Christiancamprini

Formation

Christian Camprini proposes you a varied in textures and unpublished aromas assortment of chocolate-brown candies. His creations are an association of fruit products but also flowers as the rose, the jasmine, the violet. To the program: techniques, methods and varied manufacturings, tastings.

From the 09th to the 11th September 2019
Duration : 3 days, namely 24 hours
Price : 1 166.67 € without taxes – 1 400 € with taxes
Breakfast and lunch included

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