Culinary school specialized in professional Crêperie cuisine teaching since 1989.
Following the request of professional workers in Crêperie restaurants in 1988, the Ecole Maître Crêpier was created by the Celbert Group (Association of Moulin de l’Ouest - A.M.O. Ouest), miller at Maure-de-Bretagne, in association and with the backup of Bertrand Denis, Chef de Travaux at the Institut de Formation de la Chambre de Commerce et d'Industrie (C.C.I.) of Rennes.
The school opens in September 1989 and trains more than sixty interns right from the first year.
In 1992 the school managed in association, transforms its legal status into a Société Anonyme (S.A.).
In 1996, the school gives birth to the Ecole Maître Pizzaïolo.
Since May 2013, the Ecole Maître Crêpier & Cuisinier moved in Rennes into new modern premises– based at the heart of the Centre Culinaire Contemporain. It allowed the school to benefit from bigger facilities, perfectly furnished and equipped to offer the different trainings mentioned below and to benefit from a cluster between several companies linked with our trainings, the catering sector and the food industry.
The current team is composed of 8 employees.
The Ecole Maître Crêpier et Cuisinier is a private training center. It offers different trainings linked to the catering sector adressed to professionals and private individuals:
Our interns are people with different social backgrounds and projects working in the catering sector or experimenting professional transitions: executives - employees- business owners – private individuals.
They come from France (90%) and foreign countries (10%).
Average age: 43 years old.
All the courses of the Ecole Maître Crêpier are given by professional instructors(resumes are available on request). They can take place either within our facility or directly in your company where we can offer you customized trainings.