Lecturer – Practical Arts
Bachelor (Preparatory Year)
MOF (Meilleur Ouvrier de France) charcutier traiteur et traiteur
Mr Pellet’s first experience came in the French city of Valence from 2001 to 2003 in a store selling meats and offering catering and events services. He then participated in a work/study program in Paris and Annecy (at Pauvert Traiteur, run by Mr Fouanon a fellow Meilleur Ouvrier de France) from 2003 to 2005, before joining the staff from 2005 to 2013 while participating in numerous professional competitions.
From 2013 to 2015, Mr Pellet was in charge of production of EHL’s Cold Kitchen. Then, in September 2015, he took over the Boutique cuisine workshop.
This workshop enables him to combine production and practical teaching via courses and workshops with students. Students gain experience in a real life situation that is applicable in hotels and restaurants.
Areas of interest: