{"id":2925,"date":"2015-03-23T16:36:20","date_gmt":"2015-03-23T16:36:20","guid":{"rendered":"https:\/\/olivier-bajard.com\/les-formateurs-de-lecole-internationale-de-patisserie-2\/"},"modified":"2022-03-22T18:44:24","modified_gmt":"2022-03-22T17:44:24","slug":"spirit-great-chefs","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/en\/spirit-great-chefs\/","title":{"rendered":"The spirit of the great chefs"},"content":{"rendered":"[vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#0a0a0a” scene_position=”center” text_color=”dark” text_align=”left” top_padding=”30″ bottom_padding=”30″ overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]
<\/div><\/div>[vc_column_text]\n

The spirit of the great chefs<\/h1>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]
<\/div><\/div>[vc_custom_heading text=”Share the experience, know-how and techniques of talented and inspiring celebrity chefs !” font_container=”tag:p|font_size:25|text_align:center|color:%23000000″ use_theme_fonts=”yes”][vc_custom_heading text=”In our sessions, you will have the opportunity to have a privileged relationship with these great professionals of the trade.” font_container=”tag:p|font_size:20|text_align:center|color:%23000000″ use_theme_fonts=”yes”][vc_custom_heading text=”Discover the spirit and background of these personalities who symbolise the love of our profession.” font_container=”tag:p|font_size:18|text_align:center|color:%23000000″ use_theme_fonts=”yes”][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]
\"\"<\/a>

Olivier BAJARD<\/a><\/h4>
<\/div>

Best Pastry Chef of France (MOF)
\nWorld Champion of the Dessert Trades<\/p><\/div>[\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/a>

Angelo MUSA<\/a><\/h4>
<\/div>

Best Pastry Chef of France (MOF)
\nWorld Champion of the Dessert Trades<\/p><\/div>[\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/a>

R\u00e9my POURCHARET<\/a><\/h4>
<\/div>

Pastry and Chocolate Chef<\/p><\/div>[\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/a>

Fr\u00e9d\u00e9ric HAWECKER<\/a><\/h4>
<\/div>

Best Chocolatier Confectioner Chef of France (MOF)<\/p><\/div>[\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/a>

Lilian BONNEFOI<\/a><\/h4>
<\/div>

Pastry Chef<\/p><\/div>[\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/a>

Loic BEZIAT<\/a><\/h4>
<\/div>

World Champion of Sweet Arts<\/p><\/div>[\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/a>

Julien DUGOURD<\/a><\/h4>
<\/div>

Pastry Chef<\/p><\/div>[\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]

\"\"<\/a>

Patrice IBARBOURE<\/a><\/h4>
<\/div>

Best Pastry Chef of France (MOF)<\/p><\/div>[\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#0a0a0a” scene_position=”center” text_color=”dark” text_align=”left” top_padding=”30″ bottom_padding=”30″ overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#0a0a0a” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text] The spirit of the great chefs [\/vc_column_text][\/vc_column][\/vc_row][vc_row…<\/p>\n","protected":false},"author":2,"featured_media":19101,"parent":0,"menu_order":156,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2925","page","type-page","status-publish","has-post-thumbnail"],"aioseo_notices":[],"yoast_head":"\nThe spirit of the great chefs - Olivier Bajard International Pastry School<\/title>\n<meta name=\"description\" content=\"Come and discover our exceptional trainers 2022. 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