Training / Consulting

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.

 

TRAINING

« 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.

formation-stephane-glacier

L’école Pâtisseries et gourmandises de Stéphane GLACIER

20, rue Rouget de l’isle 92 700 COLOMBES

www.stephaneglacier-lecole.com

The French Pastry School

226 West Jackson Boulevard

Chicago, IL 60606 USA

www.frenchpastryschool.com

CONSULTING

« A pragmatic teaching philosophy based on one principle-sound judgement »

The fields of intervention of Patrick DOUCET are very vast

Business strategy

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.

Commercial development

You would like to increase the attractiveness of your store and showcase your products.