What they expect from their training

Michel Tixier, 67, from Dijon

“I was a gastronomy researcher in Mexico for forty years. I returned to France in June 2021 because of the pandemic. I like bread, I was already making it there. I would then like to set up small rustic shops and open a training center in Nice where lessons will be given in Spanish. »

The Dijon school has trained one hundred and fourteen students since its opening, per session of ten trainees…

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