{"id":67233,"date":"2017-02-08T23:00:00","date_gmt":"2017-02-08T23:00:00","guid":{"rendered":"http:\/\/ajconseil.sixpixels.fr\/lecole-de-gastronomie-ferrandi-lance-un-nouveau-mooc"},"modified":"2017-02-08T23:00:00","modified_gmt":"2017-02-08T23:00:00","slug":"lecole-de-gastronomie-ferrandi-lance-un-nouveau-mooc","status":"publish","type":"post","link":"https:\/\/www.ajconseil.fr\/fr\/lecole-de-gastronomie-ferrandi-lance-un-nouveau-mooc\/","title":{"rendered":"L&rsquo;\u00e9cole de gastronomie Ferrandi lance un nouveau mooc"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.ajconseil.fr\/webmanager\/contentimages\/news\/web\/newsimg1796.jpg\" border=\"0\" width=\"100%\" \/><\/p>\n<p><strong>D&egrave;s le 6 mars prochain, les fans de cuisine (professionnels et amateurs) vont pouvoir se faire plaisir. Ferrandi Paris lance un mooc tendances culinaires : 4 semaines de cours pour d&eacute;velopper sa cr&eacute;ativit&eacute;.<\/strong><\/p>\n<p><\/p>\n<p><strong>Le mooc tendances culinaires de FERRANDI Paris<\/strong> propose d&rsquo;observer et d&rsquo;analyser les tendances culinaires, d&rsquo;en comprendre les m&eacute;canismes et d&rsquo;acqu&eacute;rir une m&eacute;thodologie de veille pour mieux anticiper et innover. Il s&rsquo;adresse &agrave;<strong> tous les passionn&eacute;s de cuisine<\/strong> qui souhaitent renouveler leur inspiration pour inventer l&rsquo;alimentation de demain, faire &eacute;voluer leur carte et leur offre culinaire, cr&eacute;er un nouveau concept de restauration&hellip;<\/p>\n<p><\/p>\n<p>Pour animer ce mooc, l&rsquo;&eacute;quipe p&eacute;dagogique sera compos&eacute;e de <strong>R&eacute;my Lucas<\/strong>, psychosociologue de la cuisine, professeur associ&eacute; et d&rsquo;<strong>&Eacute;ric Trochon<\/strong>, enseignant &agrave; FERRANDI Paris, Meilleur Ouvrier de France 2011, chef d&rsquo;entreprise.<\/p>\n<p><\/p>\n<p>Au cours des quatre semaines, les participants pourront :<\/p>\n<p><\/p>\n<ul><\/p>\n<li>Identifier les tendances culinaires fran&ccedil;aises &eacute;mergentes et les influences culturelles internationales,<\/li>\n<p><\/p>\n<li>Construire une m&eacute;thodologie d&rsquo;observation,<\/li>\n<p><\/p>\n<li>&nbsp;Acqu&eacute;rir, &agrave; partir d&rsquo;exemples de produits et de recettes, les principes d&rsquo;analyse de tendances observ&eacute;es,<\/li>\n<p><\/p>\n<li>D&eacute;couvrir, &agrave; travers des personnalit&eacute;s du monde de la mode et de la gastronomie, des produits, recettes et les techniques innovantes,<\/li>\n<p><\/p>\n<li>Participer au d&eacute;bat collectif et l&rsquo;influencer.<\/li>\n<p><\/ul>\n<p><\/p>\n<p>L&rsquo;&eacute;quipe p&eacute;dagogique sera entour&eacute;e d&rsquo;experts dont : <\/p>\n<p><\/p>\n<p><strong>Laurent Aron<\/strong>, s&eacute;miologue, professeur associ&eacute; &agrave; FERRANDI Paris<\/p>\n<p><\/p>\n<p><strong>Olivier Bellin<\/strong>, chef 2 &eacute;toiles, restaurant \u00ab\u00a0Auberge des Glazicks\u00a0\u00bb<\/p>\n<p><\/p>\n<p><strong>Marc Bretillot<\/strong>, designer culinaire, professeur associ&eacute; &agrave; FERRANDI Paris<\/p>\n<p><\/p>\n<p><strong>Florent Cantaut<\/strong>, professeur &agrave; FERRANDI Paris<\/p>\n<p><\/p>\n<p><strong>Caroline Delolmo<\/strong>, architecte, agence \u00ab\u00a0DCCP\u00a0\u00bb<\/p>\n<p><\/p>\n<p><strong>Pierre Gagnaire<\/strong>, chef 3 &eacute;toiles, restaurant \u00ab\u00a0Pierre Gagnaire\u00a0\u00bb<\/p>\n<p><\/p>\n<p><strong>Isabelle Larignon<\/strong>, boulangerie \u00ab\u00a0Chambelland\u00a0\u00bb<\/p>\n<p><\/p>\n<p><strong>David Lebreton<\/strong>, boucher, restaurant \u00ab\u00a0Le Persill&eacute;\u00a0\u00bb<\/p>\n<p><\/p>\n<p><strong>Virginie Pelletier<\/strong>, chef, restaurant \u00ab\u00a0Hank\u00a0\u00bb<\/p>\n<p><\/p>\n<p><strong>Fabrice Ribeiro<\/strong>, professeur &agrave; FERRANDI Paris<\/p>\n<p><\/p>\n<p><strong>Nelly Rodi<\/strong>, fondatrice du laboratoire digital de tendances NellyRodiLab<\/p>\n<p><\/p>\n<p><strong>H&eacute;l&egrave;ne Samuel<\/strong>, conceptrice de restaurant<\/p>\n<p><\/p>\n<p><strong>Taku Sekine<\/strong>, chef, restaurant \u00ab\u00a0Dersou\u00a0\u00bb<\/p>\n<p><\/p>\n<p>Inscriptions sur&nbsp; https:\/\/www.fun-mooc.fr\/courses\/ferrandiparis\/49002\/session01\/about<\/p>\n<p><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>D&egrave;s le 6 mars prochain, les fans de cuisine (professionnels et amateurs) vont pouvoir se faire plaisir. Ferrandi Paris lance [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-67233","post","type-post","status-publish","format-standard","hentry","category-non-classifiee"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;\u00e9cole de gastronomie Ferrandi lance un nouveau mooc - AJ Conseil<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ajconseil.fr\/fr\/lecole-de-gastronomie-ferrandi-lance-un-nouveau-mooc\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L&#039;\u00e9cole de gastronomie Ferrandi lance un nouveau mooc - AJ Conseil\" \/>\n<meta property=\"og:description\" content=\"D&egrave;s le 6 mars prochain, les fans de cuisine (professionnels et amateurs) vont pouvoir se faire plaisir. 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