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  • Rémy Lucas

Rémy Lucas

Associate professor at FERRANDI Paris and psychosociologist in cooking.
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 Rémy Lucas analyses the food offer in France and brings a prospective vision of culinary trends. His approach of cooking and food includes a semantic decoding of food in relation to its shape.

Courses

Culinary Trends

OrganizationFERRANDI - The French School of Culinary Arts and Hospitality Management
Course code49002
Course date Archived
The entire course can be completed without cost.

Stylisme culinaire

OrganizationFERRANDI - The French School of Culinary Arts and Hospitality Management
Course code49003
Course date Archived
The entire course can be completed without cost.
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