The purpose of this page is, of course, to inform you about the School's Evolution, Activities, Projects and various Events organized by Gastronomicom but also to share our Passion for French Gastronomy.
Two gold medals in Hong Kong
One of our former students, Valeria Julanova and her team won two Gold medals in The Hong Kong International Culinary Classic 13, who was part of HOFEX 2013 — the largest food and hospitality trade show in the Asia-Pacific region.
She won the gold medal in the hot cooking category: Sustainable Fish, Halibut.
Her team (Team Calgary) were promoted as the best of the best in the dream team challenge, and won a second gold medal.
Congratulation from all Gastronomicom staff we are proud of her.
Pastry Demonstration in India
Our pastry chef teacher, Florent Cantaut, is making a demonstration to promote Gastronomicom in one of the biggest University in New Delhi.
May, 11th, 2012's Cocktail for the Opening of Christine Morazin's Art Exhibition www.ville-agde.fr/index.php/news/culture/actualites/1552/texte
The Mayor of Agde, M. D'Ettore together with Martine Lessault, Director of Gastronomicom, launched the Opening of Christine Morazin's Art Exhibition at Odalys' Residence St Loup's Restaurant. For this special occasion, Gastronomicom's students prepared an amazing cocktail never seen before in the Hérault Region. Furthermore, members of the Nîmes's Enfance et Partage Charity were invited since a draw with various lots was organized in order to show support to this particular charity. Lots were attributed under the sponsorship of Winemakers present at the Cocktail, Odalys, Gastronomicom and Mrs Christine Morazin who all had generously decided to support the Event.
Mrs Lessault "opened the ball" and introduced Gastronomicom to the numerous guests, its philosophy, evolution since the opening of the Academy 6 years ago and listed the more than 40 nationalities that went through its various programs. She then spoke about Christine Morazin's work, a mix of photography and painting, bathing in the Abstract Current, although Mrs Morazin created some special paintings for the occasion taking her inspiration in the Gastronomic World. Culinary and Pictural Arts met. Finally, Mrs Lessault reminded the importance of Enfance et Partage's work for mistreated children, and pointed out that the charity was very special to her heart.
It was then Mr D'Ettore, Mayor of Agde's turn to speak and he warmly congratulated and thanked Mrs Lessault for her achievement and efforts to, thanks to her International Culinary Academy, promote Agde- Le Cap d'Agde, internationaly. His appreciation extended to the insurance of the Mayor's Office support to Gastronomicom's future development.
Press Release WorldWide Who's Who:
The Worldwide Who's Who Press Release about Martine Lessault, Director of Gastronomicom can be reached by clicking on the link below
Cocktail for the Graduation Ceremony: April, 6th 2012
Now it's a tradition. A cocktail is organised for the students who are leaving for their internship or definitly after the completion of their training. They are in charge for the baking of the various salty and sweet canapés with a simple directive: To Create their own canapés, respecting a recipe and/or flavour from their country of origin and using techniques learnt at Gastronomicom, therefore giving us the opportunity to see and taste what they are capable of doing after their intensive training with us. And the result was spectacular!!!
All of Gastronomicom's students got their efforts greeted with a Certificate. They also had a surprise for each teacher who were given a gift and a thank you card signed by each and everyone of them. It was a very emotional moment and teachers let Florent Cantaut, Pastry Teacher and Development Manager at Gastronomicom, talk on their behalf to thank the students for this warm and generous gesture. The ceremony ended up with the group photo but the evening continued well into the night and students put on their best clothes ....very neat !!
Sugar Art Week: March 2012
Some of our students enrolled in the Sugar Art Week since they really wanted to be initiated by our Chef Florent Cantaut who is also a great specialist for Sugar Art. Students realised how difficult pulled sugar technique can be and put in all the effort and heart they could to acheive their own Master Piece! You'll find below pictures of some of the various steps till the final touch:
EEC STUDENTS MOBILITY PROGRAM " LEONARDO DA VINCI' February 2012
Trip to China