As a part of the SIRHA 2013 events, the Lyon Convention Center hosted the World Cuisine Summit where our Chief Scientist, Bruno Goussault, was a speaker with “Chef of the Century” Joel Robuchon during their presentation on cryoconcentration and it’s applications to the food service industry.

WORLD CUISINE SUMMIT 2013
- Post author:admin
- Post published:February 8, 2013
- Post category:News
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