Sharing and exchanging are integral parts of the DNA of Patrick DOUCET. He offers advice and guidance to baking professionals using a progressive approach, through training programs tailored to students as well as the Master Class program and educational cycles.
« The promise of a formative experience »
Through his interventions, Patrick delivers his « savoir-faire » and distills his knowledge to make you an accomplished baking professional. His purpose : to pass on his techniques and his references in order to help you develop your own signature.
Partners : The French School of Pastry of Chicago and the Stéphane GLACIER School in Paris and in Bucharest, Romania.
L’école Pâtisseries et gourmandises de Stéphane GLACIER
20, rue Rouget de l’isle 92 700 COLOMBES
The French Pastry School
226 West Jackson Boulevard
Chicago, IL 60606 USA
« A pragmatic teaching philosophy based on one principle-sound judgement »
The fields of intervention of Patrick DOUCET are very vast
You would like to define and put into practice a development strategy for your enterprise.
Production control and coordination
You would like to think or rethink your method of organization to optimise your production.
Research and development R&D
You would like to innovate by proposing a range of unique and quality products.
You would like to increase the attractiveness of your store and showcase your products.