"We have spent a fantastic week at "L'ecole de crepier" in Maure-de-Bretagne. Having little experience of working in a professional kitchen, we were a little bit concerned that the pace might be a bit too fast, but we got reassured very quickly. The pace of the course was perfect and we felt that we managed to learn a lot very quickly. Joel is an excellent instructor, with lots of knowledge, experience and good advice. We had plenty of time to experiment with various types of "paton" (batter), different kind of equipment and felt that we would be able to open a restaurant if we wished to do so after the full two weeks of training. The training on the hygiene aspect was also very useful and complete, detailing every aspects from washing the vegetables to keeping labels and samples. Finally, the atmosphere of the course was also very good as all the students were supportive of one another."

Comments  from C. and A. MANNIN from SURREY (ENGLAND)

"EMC is a short and very complete training regarding the `'crepe and galette" possibilities.
Both practical and theoric apsects are seen.
The first week is focused on the practical aspect. Batter, turning technicals, improving skill are the main subjects.
The second week is focused on the " how to run a good business".
With theorical aspect.
The atmosphere of this training is really friendly and professional.
During the second week, as soon as the basic skills are absorbed, you are in the real atmosphere of a "french creperie" with the "practising restaurant".
You know everything about the buckwheat savoury galette and the sweet crepe and you are happy to propose the huge kind of varieties that this way of cooking offers.
This training is a very good way to introduce you in a professional way of cooking.
The teachers are really involved and are amazingly ready to share.
I've learned a lot and saved a lot of time. They confirmed me in my choice.
So... good luck."

Comments from C. LEPRINCE from Kilflinn (IRELAND)