{"id":183,"date":"2010-02-06T19:42:40","date_gmt":"2010-02-06T17:42:40","guid":{"rendered":"http:\/\/www.doulkeridis.be\/blog\/?p=183"},"modified":"2010-05-15T20:24:38","modified_gmt":"2010-05-15T18:24:38","slug":"de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois","status":"publish","type":"post","link":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/","title":{"rendered":"De nouveaux outils pour les futurs chocolatiers bruxellois"},"content":{"rendered":"<p><em> <strong>Ce mercredi 3 f\u00e9vrier 2010, Beno\u00eet  Cerexhe, Ministre bruxellois de l\u2019Economie et de l\u2019Emploi, Jean-Luc  Vanraes, Ministre-pr\u00e9sident de la VGC en charge de l\u2019Enseignement , et  moi-m\u00eame, en tant que Ministre-Pr\u00e9sident de la Cocof en charge de  l\u2019Enseignement, avons assist\u00e9 \u00e0 une d\u00e9monstration des nouvelles machines  \u00ab\u00a0high-tech\u00a0\u00bb \u00e0 chocolat.<\/strong> <\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.doulkeridis.be\/IMG\/arton647.jpg\" alt=\"\" width=\"265\" height=\"175\" \/>Ces machines &#8211; utilis\u00e9es pour la formation de  chocolatier &#8211; ont \u00e9t\u00e9 acquises gr\u00e2ce aux aides r\u00e9gionales bruxelloises  destin\u00e9e aux \u00e9l\u00e8ves n\u00e9erlandophones de l\u2019\u00e9cole  <em> <strong>Elishout<\/strong> <\/em>et aux \u00e9l\u00e8ves francophones de  l\u2019Institut <em> <strong>Emile Gryzon<\/strong> <\/em> situ\u00e9s\u00a0sur  le campus du CERIA.<\/p>\n<p>Les deux \u00e9coles ont agi de concert et ont, en r\u00e9ponse \u00e0  un appel \u00e0 projet de la R\u00e9gion bruxelloise, d\u00e9pos\u00e9 un projet pour  am\u00e9liorer les outils de formation \u00ab\u00a0chocolaterie\u00a0\u00bb dans leur \u00e9cole.  Concr\u00e8tement, elles ont achet\u00e9 trois machines\u00a0uniques pour traiter le  chocolat qui permet d\u2019enrober et de remplir des pralines. La combinaison  des deux projets permet aux \u00e9tudiants de\u00a0l\u2019enseignement technique et  professionnel\u00a0d\u2019optimiser leur apprentissage  pour\u00a0devenir chocolatier.<!--more--><\/p>\n<p>Ces nouveaux outils s\u2019inscrivent pleinement dans le  projet d\u2019une alimentation durable que nous comptons d\u00e9velopper  prochainement. Elles permettent en effet de r\u00e9aliser des pralines  \u00ab\u00a0longue conservation\u00a0\u00bb sans utilisation d\u2019additifs.<\/p>\n<p>Par ailleurs,  ces  machines ont permis la cr\u00e9ation de  la praline \u00ab\u00a0duo\u00a0\u00bb, un m\u00e9lange d\u2019une p\u00e2te pralin\u00e9e (\u00e0 l\u2019ancienne) et d\u2019une  ganache aux agrumes&#8230; un d\u00e9lice\u00a0!<\/p>\n<p><strong> <em>Premier pas vers  de nouvelles collaborations<\/em> <\/strong><\/p>\n<p>L\u2019acquisition de ces machines permettront de former nos  jeunes, les chocolatiers de demain (environ 200 jeunes sont form\u00e9s au  CERIA).<br \/>\nElles constituent un outil indispensable \u00e0 la formation de qualit\u00e9 et  contribuent \u00e0 la revalorisation de l\u2019enseignement qualifiant. Par ailleurs, je suis particuli\u00e8rement heureux qu\u2019un institut  francophone et n\u00e9erlandophone collaborent sur ce projet. Il sera  important de poursuivre cette premi\u00e8re initiative.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce mercredi 3 f\u00e9vrier 2010, Beno\u00eet Cerexhe, Ministre bruxellois de l\u2019Economie et de l\u2019Emploi, Jean-Luc Vanraes, Ministre-pr\u00e9sident de la VGC en charge de l\u2019Enseignement , et moi-m\u00eame, en tant que Ministre-Pr\u00e9sident de la Cocof en charge de l\u2019Enseignement, avons assist\u00e9 \u00e0 une d\u00e9monstration des nouvelles machines \u00ab\u00a0high-tech\u00a0\u00bb \u00e0 chocolat. Ces machines &#8211; utilis\u00e9es pour la formation de chocolatier &#8211; ont \u00e9t\u00e9 acquises gr\u00e2ce aux aides r\u00e9gionales bruxelloises destin\u00e9e aux \u00e9l\u00e8ves n\u00e9erlandophones de l\u2019\u00e9cole Elishout et aux \u00e9l\u00e8ves francophones de l\u2019Institut Emile Gryzon situ\u00e9s\u00a0sur le campus du CERIA. Les deux \u00e9coles ont agi de concert et ont, en r\u00e9ponse \u00e0 un appel \u00e0 projet de la R\u00e9gion bruxelloise, d\u00e9pos\u00e9 un projet pour am\u00e9liorer les outils de formation \u00ab\u00a0chocolaterie\u00a0\u00bb dans leur \u00e9cole. Concr\u00e8tement, elles ont achet\u00e9 trois machines\u00a0uniques pour traiter le chocolat qui permet d\u2019enrober et de remplir des pralines. La combinaison des deux projets permet aux \u00e9tudiants de\u00a0l\u2019enseignement technique et professionnel\u00a0d\u2019optimiser leur apprentissage pour\u00a0devenir chocolatier.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[5,87],"tags":[1023,72,11,90,88,70,91],"class_list":["post-183","post","type-post","status-publish","format-standard","hentry","category-enseignement","category-gastronomie","tag-alimentation-durable","tag-ceria","tag-chocolat","tag-cocof","tag-elishout","tag-institut-emile-gryzon","tag-vgc"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>De nouveaux outils pour les futurs chocolatiers bruxellois - Christos Doulkeridis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De nouveaux outils pour les futurs chocolatiers bruxellois - Christos Doulkeridis\" \/>\n<meta property=\"og:description\" content=\"Ce mercredi 3 f\u00e9vrier 2010, Beno\u00eet Cerexhe, Ministre bruxellois de l\u2019Economie et de l\u2019Emploi, Jean-Luc Vanraes, Ministre-pr\u00e9sident de la VGC en charge de l\u2019Enseignement , et moi-m\u00eame, en tant que Ministre-Pr\u00e9sident de la Cocof en charge de l\u2019Enseignement, avons assist\u00e9 \u00e0 une d\u00e9monstration des nouvelles machines \u00ab\u00a0high-tech\u00a0\u00bb \u00e0 chocolat. Ces machines &#8211; utilis\u00e9es pour la formation de chocolatier &#8211; ont \u00e9t\u00e9 acquises gr\u00e2ce aux aides r\u00e9gionales bruxelloises destin\u00e9e aux \u00e9l\u00e8ves n\u00e9erlandophones de l\u2019\u00e9cole Elishout et aux \u00e9l\u00e8ves francophones de l\u2019Institut Emile Gryzon situ\u00e9s\u00a0sur le campus du CERIA. Les deux \u00e9coles ont agi de concert et ont, en r\u00e9ponse \u00e0 un appel \u00e0 projet de la R\u00e9gion bruxelloise, d\u00e9pos\u00e9 un projet pour am\u00e9liorer les outils de formation \u00ab\u00a0chocolaterie\u00a0\u00bb dans leur \u00e9cole. Concr\u00e8tement, elles ont achet\u00e9 trois machines\u00a0uniques pour traiter le chocolat qui permet d\u2019enrober et de remplir des pralines. La combinaison des deux projets permet aux \u00e9tudiants de\u00a0l\u2019enseignement technique et professionnel\u00a0d\u2019optimiser leur apprentissage pour\u00a0devenir chocolatier.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/\" \/>\n<meta property=\"og:site_name\" content=\"Christos Doulkeridis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/doulkeridis\" \/>\n<meta property=\"article:published_time\" content=\"2010-02-06T17:42:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2010-05-15T18:24:38+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.doulkeridis.be\/IMG\/arton647.jpg\" \/>\n<meta name=\"author\" content=\"Christos Doulkeridis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Christos Doulkeridis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/02\\\/06\\\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/02\\\/06\\\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\\\/\"},\"author\":{\"name\":\"Christos Doulkeridis\",\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/#\\\/schema\\\/person\\\/9f03f3459f0a4ba4db02aabbba098365\"},\"headline\":\"De nouveaux outils pour les futurs chocolatiers bruxellois\",\"datePublished\":\"2010-02-06T17:42:40+00:00\",\"dateModified\":\"2010-05-15T18:24:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/02\\\/06\\\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\\\/\"},\"wordCount\":326,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/02\\\/06\\\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/www.doulkeridis.be\\\/IMG\\\/arton647.jpg\",\"keywords\":[\"Alimentation durable\",\"Ceria\",\"chocolat\",\"Cocof\",\"Elishout\",\"Institut Emile Gryzon\",\"VGC\"],\"articleSection\":[\"Enseignement\",\"Gastronomie\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/02\\\/06\\\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/02\\\/06\\\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\\\/\",\"url\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/02\\\/06\\\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\\\/\",\"name\":\"De nouveaux outils pour les futurs chocolatiers bruxellois - 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Ces machines &#8211; utilis\u00e9es pour la formation de chocolatier &#8211; ont \u00e9t\u00e9 acquises gr\u00e2ce aux aides r\u00e9gionales bruxelloises destin\u00e9e aux \u00e9l\u00e8ves n\u00e9erlandophones de l\u2019\u00e9cole Elishout et aux \u00e9l\u00e8ves francophones de l\u2019Institut Emile Gryzon situ\u00e9s\u00a0sur le campus du CERIA. Les deux \u00e9coles ont agi de concert et ont, en r\u00e9ponse \u00e0 un appel \u00e0 projet de la R\u00e9gion bruxelloise, d\u00e9pos\u00e9 un projet pour am\u00e9liorer les outils de formation \u00ab\u00a0chocolaterie\u00a0\u00bb dans leur \u00e9cole. Concr\u00e8tement, elles ont achet\u00e9 trois machines\u00a0uniques pour traiter le chocolat qui permet d\u2019enrober et de remplir des pralines. La combinaison des deux projets permet aux \u00e9tudiants de\u00a0l\u2019enseignement technique et professionnel\u00a0d\u2019optimiser leur apprentissage pour\u00a0devenir chocolatier.","og_url":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/","og_site_name":"Christos Doulkeridis","article_publisher":"https:\/\/www.facebook.com\/doulkeridis","article_published_time":"2010-02-06T17:42:40+00:00","article_modified_time":"2010-05-15T18:24:38+00:00","og_image":[{"url":"http:\/\/www.doulkeridis.be\/IMG\/arton647.jpg","type":"","width":"","height":""}],"author":"Christos Doulkeridis","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Christos Doulkeridis","Dur\u00e9e de lecture estim\u00e9e":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/#article","isPartOf":{"@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/"},"author":{"name":"Christos Doulkeridis","@id":"https:\/\/www.doulkeridis.be\/blog\/#\/schema\/person\/9f03f3459f0a4ba4db02aabbba098365"},"headline":"De nouveaux outils pour les futurs chocolatiers bruxellois","datePublished":"2010-02-06T17:42:40+00:00","dateModified":"2010-05-15T18:24:38+00:00","mainEntityOfPage":{"@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/"},"wordCount":326,"commentCount":0,"publisher":{"@id":"https:\/\/www.doulkeridis.be\/blog\/#organization"},"image":{"@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/#primaryimage"},"thumbnailUrl":"http:\/\/www.doulkeridis.be\/IMG\/arton647.jpg","keywords":["Alimentation durable","Ceria","chocolat","Cocof","Elishout","Institut Emile Gryzon","VGC"],"articleSection":["Enseignement","Gastronomie"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/","url":"https:\/\/www.doulkeridis.be\/blog\/2010\/02\/06\/de-nouveaux-outils-pour-les-futurs-chocolatiers-bruxellois\/","name":"De nouveaux outils pour les futurs chocolatiers bruxellois - 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