Confluence Formation is a Qualiopi-certified training organisation with 20 years experience and a particularly strong presence in the hotel and catering sector. I've built a solid partnership with them around the same objective of promoting the food transition and the same philosophy of designing tailor-made training courses with our customers. You can contact them on +33 3 88 22 35 76 or visit their website to find out about all the training modules I offer.
A group of farmers who have developed a sector at the end of their fields in the Pays d'Othe (Burgundy). They produce organic pulses, cereals, oils and pasta. Their motto is to preserve water, and that's what I'm helping them to do by promoting their good products at trade fairs, and by creating new ranges of catering products, for example.
Julien Briton and I share the same conviction: that what we eat has a major impact on the ecological state of our planet. He does this through frescoes (climate and food), awareness-raising campaigns, advice and training focused on the ecological impact, highlighting the importance of adopting plant-based cooking on a daily basis. And me, in a more practical way, through training courses held directly in our kitchens.
Camille Tabone and I are keen to help make the hotel and restaurant industry more aware of its impact on the environment and the living world. We have therefore formed a partnership to offer a 360° service. Camille will train you to optimise the use of your strategic and operational resources (skills, know-how, knowledge) so that you can improve the economic performance of your establishment. These savings will enable you to invest in becoming more eco-responsible. That's why plant-based cooking will be a real lever for reducing your carbon footprint, and I'd be delighted to train you in this area after Camille's talk.
