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3 Vegetable Cooking Techniques, 2 Years of Training, Apprentices of Soissons, Which Surprises Traditional Chefs
Summary by gastronomica.fr
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Soissons' apprentice cooks now integrate vegetable cuisine into their training, responding to a growing demand from the catering sector. This educational development reflects the new food and professional challenges of the cook trade. Soissons' training establishment adapts its programs to the realities of the market. Plant cuisine is now an integral part of learning, marking a significant evolution in the transmission of traditional culinary kn…
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