{"id":3683,"date":"2023-10-25T04:26:16","date_gmt":"2023-10-25T14:26:16","guid":{"rendered":"https:\/\/serveur-tahiti-vanille.com\/tahiti-vanille\/chefs\/eddie-benghanem\/"},"modified":"2023-11-24T01:44:32","modified_gmt":"2023-11-24T11:44:32","slug":"eddie-benghanem","status":"publish","type":"chefs","link":"https:\/\/tahiti-vanille.com\/en\/chefs\/eddie-benghanem\/","title":{"rendered":"EDDIE BENGHANEM"},"content":{"rendered":"\n

UN PARCOUR MYTHIQUE !<\/strong><\/p>\n\n

EXPERIENCE PROFESSIONNELLE<\/u><\/strong><\/p>\n\n

Ao\u00fbt 2008 \u00e0 ce jour <\/strong>: Chef P\u00e2tissier Trianon Palace, Versailles<\/p>\n\n

2001 \u00e0 ao\u00fbt 2008 <\/strong>: Chef P\u00e2tissier H\u00f4tel Ritz, Paris<\/p>\n\n

2000 \u00e0 2001<\/strong> : Sous-chef p\u00e2tissier \u2013 Four Seasons Hotel George V, Paris<\/p>\n\n

1996 \u2013 1999<\/strong> : Sous-chef p\u00e2tissier \u2013 H\u00f4tel de Crillon, Paris<\/p>\n\n

1994 \u2013 1996 <\/strong>: Commis \u2013H\u00f4tel Ritz, Paris<\/p>\n\n

1993 \u2013 1994 <\/strong>: Chef P\u00e2tissier \u2013 Restaurant Les Berges de la Seine, Choisy le Roi<\/p>\n\n

1992 \u2013 1993 <\/strong>: Commis \u2013 P\u00e2tisserie\/ Salon de Th\u00e9 Weiss, Cr\u00e9teil<\/p>\n\n

1992 <\/strong>: Commis \u2013 Les Entremets de France, Paris<\/p>\n\n

1991-1992 <\/strong>: Service Militaire \u2013 Cercle National des Arm\u00e9es<\/p>\n\n

1990 \u2013 1991 <\/strong>: Apprenti \u2013P\u00e2tisserie Lemesle, Paris<\/p>\n\n

1989- 1990 <\/strong>: Apprenti- P\u00e2tisserie \/ Salon de Th\u00e9 Bisson, Vincennes<\/p>\n\n

FORMATION<\/u><\/strong><\/p>\n\n

1991 <\/strong>Certificat d\u2019Aptitude Professionnelle \u2013 CEPROC, Paris<\/p>\n\n

1992<\/strong> Chambre de M\u00e9tiers de Paris \u25aa Brevet de Ma\u00eetrise : \u00ab Culture G\u00e9n\u00e9rale \u00bb et \u00ab Gestion d\u2019entreprise Ecole Len\u00f4tre \u25aa Stage \u00ab Les bases du Sucre \u00bb<\/p>\n\n

1993 <\/strong>Chambre de M\u00e9tiers de Paris \u25aa Brevet de Ma\u00eetrise : \u00ab Th\u00e9orie Professionnelle \u00bb<\/p>\n\n

1994 <\/strong>Ecole Len\u00f4tre \u25aa Stage de perfectionnement sur le sucre<\/p>\n\n

1995 <\/strong>Ecole Bellouet Conseil \u25aa Stage de sucre souffl\u00e9<\/p>\n\n

RECOMPENSES<\/u><\/strong><\/p>\n\n

1995 <\/strong>Concours Charles Proust \u2013 2\u00e8me Prix Cat\u00e9gorie Juniors<\/p>\n\n

1<\/strong>996 <\/strong>Concours Charles Proust \u2013 1er Prix Cat\u00e9gorie S\u00e9niors<\/p>\n\n

RENSEIGNEMENTS DIVERS<\/u><\/strong><\/p>\n\n

– D\u00e9monstrations de p\u00e2tisserie au Br\u00e9sil <\/strong>(Copacabana Palace), Singapour <\/strong>(Raffles Hotel), St Morritz <\/strong>(Badrutt\u2019s Palace) et Belgique<\/strong>. .<\/p>\n\n

– D\u00e9monstrations de p\u00e2tisserie pour V ALRHONA <\/strong><\/p>\n\n

– Animation de cours de p\u00e2tisserie \u00e0 l\u2019Ecole Nationale Sup\u00e9rieure de P\u00e2tisserie <\/strong>et au Centre Europ\u00e9en de Formation \u00e0 Strasbourg <\/strong><\/p>\n\n

– Intervenant ext\u00e9rieur en \u00e9coles h\u00f4teli\u00e8res pour le Centre de Documentation du Sucre<\/strong><\/p>\n","protected":false},"featured_media":1458,"template":"","class_list":["post-3683","chefs","type-chefs","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/chefs\/3683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/chefs"}],"about":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/types\/chefs"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/media\/1458"}],"wp:attachment":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/media?parent=3683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}