This 2021 edition will be chaired by Philippe MILLE, MOF Cuisine 2011 et Bronze Bocuse 2009.
It will be placed under the theme ofEco-responsibility.
Juniors and Professionals you have until March 1, 2021 to submit your applications.
The regional finals will take place between the end of March and the beginning of 2021 and the grand national final will take place on October 5 and 6, 2021.
Since October 1, 2020, Philippe Reiser was appointed General Director of Cultures Sucre and succeeds Bertrand du Cray who previously held this position.
A food engineer, Philippe Reiser joined Cultures Sucre in 1991 and created the Technology Department, where he was responsible for monitoring the sugar process and sugar usage. Following this, he took over the management of Cultures Sucre's Scientific Division, before becoming its current Managing Director.
"Aware of the health issues related to food, I will be keen to continue our commitment to a balanced diet with less sugar."
Summit Education, the 1st international network of higher education schools specialized in the hotel management and culinary and pastry arts, partner of Ducasse development, is enriched with a new site:
The Ducasse School Paris Campus of Meudon la Forêt (92), located in the heart of a garden and an orchard where vegetables, plants and fruits will be grown, opens 9 science laboratories bakery, pastry shop, chocolate shop and ice cream shop and 7 academic classrooms .
A new flour is making its way into bakeries.
Among the many flours offered by Moulins Bourgeois, a family mill very close to its customers, this end of year will be marked by the arrival of an original flour with high nutritional value.
This flour is made from plants grown in France and boasts many positive qualities. In addition to the fact that hemp cultivation requires little water, it is also a "zero waste" plant since all of the plant's components are used.
Flour, on the other hand, is interesting for more than one reason: a high protein content (around 45%) and fiber, but it also contains 8 amino acids essential to our body, vitamins and minerals and is rich in omega 3 and 6.
Hemp bread offers a beautiful color and a generous crumb with a nutty flavor. It is a bread recommended for athletes or vegetarians.
Coming from the world of agri-food, Magali Filhue joined the FEB (Federation of Bakery/Pastry Companies) team, as General Delegate alongside Sébastien Touflet – President. She succeeds Mathieu Labbé who held this position for 5 years.
"By joining the FEB, I would like to continue the work undertaken to promote and defend the bakery and pastry sector by uniting all the players in the industry," emphasizes Magali Filhue.
Within the FEB, Magali will have the following responsibilities: mission to develop the federation's objectives which are based around 4 strategic axes: unite members, protect the interests of the sector, promote the know-how of its professions and provide information in a permanent dialogue with all of its partners.
Magali Filhue spent nearly ten years at Felcoop (Federation of Fruit and Vegetable, Horticulture and Potato Cooperatives) where she managed French and European economic issues before taking the position of General Director.
In 2017, Magali Filhue became General Director of the French Spirits Federation, where she put her expertise and management skills at the service of the Federation for 4 years.