Rachel Blanchon & Christian Gillet

Rachel Blanchon, (chemist), and Christian Gillet (baker) have been working together for the past 4 years and have developed an innovative learning method based on multi disciplinarily. The importance of this method is to understand the complex phenomenon of bread making and baking. They valorize their interventions with fabrications and scientific explanations where the principal actor is the learner, in order to increase apprenticeship. 

Christian was born in Paris in 1972. He is a champion of France in bakery, a teacher of bakery and pastry, and an international consultant. He trains French teams for the world «Mondial des Arts Sucres » since 2010, (the team he trains was champion of the world of « Mondial des Arts Sucres » in 2014). He teaches for the past 18 years at Ferrandi School (Paris). During his career, he has won many awards: 1st prize in the GAT competition & in the Romorantin competition.

Rachel was born in Metz.  She has been studying sciences and teaches in various sections and different levels physics, chemistry and mathematics, for 20 years. She organizes mathematic competitions, manages many lessons and applications for molecular cooking, and works with academic inspectors to change the way of learning of students, by using innovative and creative teaching methods.

They have created a website www.apprendreautrementlapatisserieboulangerie.com   in which they present educational videos and free tutorials for all: students, professionals and everyone who wishes to discover or improve their cooking in different way.

They make presentations in lots of different countries (Ivory Coast, Morocco, Holland, Russia) and many seminars (Europain, AIPF R. Calvel).