tag:blogger.com,1999:blog-68310484163598910482024-03-05T20:10:34.074+01:00Formations Culinaires, Conseils & ConsultingCollaboration et Partages Culinaires entre professionnels !Eric Chauffourhttp://www.blogger.com/profile/00325413932413022852noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6831048416359891048.post-29724427295522312582019-01-19T10:31:00.002+01:002019-01-19T10:35:15.042+01:00Une Prestation nouvelle pour des Clients Privés, Simplicité, Tradition, Cuisine plaisir et passionnelle... selon la volonté des Convives !<br />
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<tr><td class="tr-caption" style="text-align: center;">Nage végétale de Noix de Saint-Jacques au Safran</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lotte "petit bateau" au Fumet de Gambas<br />
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<tr><td class="tr-caption" style="text-align: center;">Mitonnée de Joue de boeuf au Beaujolais Village</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Oeuf à la neige caramélisé au Miel de Lavande<br />
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<a href="https://cuisinierparpassion.com/">https://cuisinierparpassion.com</a><br />
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Eric Chauffourhttp://www.blogger.com/profile/00325413932413022852noreply@blogger.com0tag:blogger.com,1999:blog-6831048416359891048.post-4366617950827855612018-10-31T17:11:00.001+01:002018-10-31T17:14:33.575+01:00Une Idée de Programme de Formation "Je Maîtrise les Techniques de Cuissons Sous Vide" <div class="page" title="Page 1">
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<span style="color: #c00000; font-family: "calibri"; font-size: 13pt;">Présentation de la formation : </span><span style="font-family: "calibri"; font-size: 12pt;">« Je maîtrise les techniques de cuisson sous vide »</span><br />
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<span style="color: #c00000; font-family: "calibri"; font-size: 12pt;">Proposer le Meilleur : Des Techniques de Cuissons et de Conservations « Maîtrisées »</span><br />
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<span style="font-family: "calibri"; font-size: 11pt;">Cette formation a pour objectif de donner les moyens à des Chefs de Cuisine ou des Cuisiniers, de maîtriser les Techniques de Cuissons et de Conservations des Aliments et des préparations Sous Vide qui augmenteront la satisfaction clientèle et la fidélisation de ces derniers.</span><br />
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<span style="font-family: "calibri"; font-size: 11pt;">- Prérequis : Pas de prérequis obligatoire mais des connaissances de base de la cuisine </span><br />
<span style="font-family: "calibri"; font-size: 11pt;">- Public : Tout professionnel de la restauration</span><span style="color: #c00000; font-family: "calibri"; font-size: 13pt;"><br /></span><br />
<span style="color: #c00000; font-family: "calibri"; font-size: 13pt;">Objectifs pédagogiques :</span><br />
<span style="color: #c00000; font-family: "calibri"; font-size: 13pt;"><br /></span><span style="font-family: "calibri"; font-size: 11pt;">A l’issue de la formation, le "stagiaire" sera capable de :</span><br />
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<span style="font-size: 11pt;"><span style="font-family: "wingdings";">√ </span></span><span style="font-family: "calibri"; font-size: 11pt;">Maîtriser les Bases & les Fondamentaux des Techniques du Sous Vide</span><br />
<span style="font-size: 11pt;"><span style="font-family: "wingdings";">√ </span></span><span style="font-family: "calibri"; font-size: 11pt;">Comprendre les Conséquences des Techniques de Cuissons & de Conservations</span><br />
<span style="font-size: 11pt;"><span style="font-family: "wingdings";">√ </span></span><span style="font-family: "calibri"; font-size: 11pt;">Réaliser des Recettes attractives de Cuisine Sous Vide</span><br />
<span style="font-size: 11pt;"><span style="font-family: "wingdings";">√ </span></span><span style="font-family: "calibri"; font-size: 11pt;">Valorisation d’un Savoir-Faire & Améliorer l’Image & la Qualité de son Restaurant</span><br />
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<span style="font-family: "calibri"; font-size: 11pt;">- Durée de la Formation : De 1 à 5 journées soit 7h par jour jusqu’à 35h pour 5 jours de Formation (à définir)</span><br />
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<span style="font-family: "calibri"; font-size: 11pt;">Contactez-moi pour en parler ! </span></div>
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Eric Chauffourhttp://www.blogger.com/profile/00325413932413022852noreply@blogger.com0tag:blogger.com,1999:blog-6831048416359891048.post-37325027053971501712018-06-08T23:35:00.000+02:002018-10-17T18:00:40.765+02:00Vous souhaitez une Formation Culinaire, je peux vous aider...<div style="font-family: "helvetica neue"; font-size: 12px; font-stretch: normal; line-height: normal; text-align: justify;">
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-decoration: underline;">DISPOSITIFS DE FINANCEMENT DES FORMATIONS</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-kerning: none;">Vous pouvez faire financer votre formation</span><span style="background-color: white; font-kerning: none;"> chez vous directement dans votre établissement et je suis agréé au dispositif de financement.</span></span></div>
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<a href="https://www.blogger.com/blogger.g?rinli=1&pli=1&blogID=6831048416359891048" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Je travaille avec une structure de conseils et de formations créée par des experts de la restauration dans le but d’apporter des solutions concrètes et durables aux entrepreneurs, dirigeants, restaurateurs et concepteurs culinaires qui souhaitent développer leur affaire en créant de nouvelles attractivités et de fortes valeurs ajoutées. </span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Faites valoir vos droits, tout le monde à des droits à la Formation.</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-kerning: none;">Saviez-vous que</span><span style="background-color: white; font-kerning: none;"> les frais de Stage (Formation Professionnelle) peuvent être financés par un OPCA « Organisme Paritaire Collecteur Agréé » (FAFIH, AGEFICE ou AGEFOS) !</span></span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Alors pour vous aider, je peux vous accompagner dans ces démarches.</span></div>
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<li style="color: #5e5e5e; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="background-color: white; font-kerning: none;">Définir les Objectifs et vos Attentes Professionnelles Culinaires</span></span></li>
<li style="color: #5e5e5e; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="background-color: white; font-kerning: none;">Elaborer un Plan de Formation correspondant à votre volonté</span></span></li>
<li style="color: #5e5e5e; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="background-color: white; font-kerning: none;">Développer les Compétences et Acquérir des Idées Neuves </span></span></li>
<li style="color: #5e5e5e; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="background-color: white; font-kerning: none;">Offrir un Suivi Personnalisé après la Formation</span></span></li>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: transparent;">Je suis convaincu que c’est en acquérant tout au long de sa carrière de nouvelles connaissances et de nouvelles expertises que l’on développe au mieux son affaire et ses prestations auprès de sa clientèle. </span><span style="font-kerning: none;"></span></span><br />
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<a href="https://www.blogger.com/blogger.g?rinli=1&pli=1&blogID=6831048416359891048" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">N’hésitez pas à me faire votre Demande de Prise en Charge afin de profiter de votre « Budget Formation » grâce à vos Cotisation qui doivent être à jour.</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">La démarche est simple :</span></div>
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<li style="color: #5e5e5e; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="background-color: white; font-kerning: none;">Demandez à votre Comptable de remplir le « Bon pour Accord » de l’Organisme Collecteur (FAFIH, AGEFICE et/ou AGEFOS) sans oublier votre Numéro d’Adhérent et adressez-moi un mail ou un Courrier Postal pour nous prévenir de votre Acceptation.</span></span></li>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Suite à cette Demande de Prise en Charge complétée, signée et tamponnée de votre cachet d’entreprise, mon Experte se chargera de terminer la Procédure et vous informera de l’Acceptation de votre Demande de Prise en Charge et la Formation sera prodiguée Officiellement.</span></div>
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<span style="-webkit-font-kerning: none;"><b><span style="background-color: white; color: #a64d79; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Contactez-moi : </span></b></span></div>
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<span style="color: #a64d79; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i style="background-color: white;"><b>Par téléphone : </b>+33 (0)6 01 90 43 89</i></span></div>
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<span style="color: #a64d79; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i style="background-color: white;"><b>Par mail : </b>eric.chauffour@gmail.com </i></span></div>
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<b><span style="color: #a64d79; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i style="background-color: white;"><br /></i></span></b></div>
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<b><span style="color: #a64d79; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i style="background-color: white;">Je me ferais un plaisir de vous rencontrer et de vous accompagner dans votre démarche. </i></span></b></div>
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Eric Chauffourhttp://www.blogger.com/profile/00325413932413022852noreply@blogger.com0