Chef Gilles, baking and pastry instructor at the SICE, elaborates on rulemaking for one of the most prestigious culinary competitions for chefs. Learn more at grcc.edu/sice.

Culinary Olympics: Chef Gilles Renusson on writing the judges' rule book for the 2016 Culinary Olympics

Conversations with scholars, chefs, nutritionists, farmers, and others, who recognize that the production and consumption of food, beer, and wine connect us all. Hosted by Werner Absenger, Director of the Secchia Institute for Culinary Education.

Share Culinary Olympics: Chef Gilles Renusson on writing the judges' rule book for the 2016 Culinary Olympics

Sign up to save your podcasts

Culinary Olympics: Chef Gilles Renusson on writing the judges' rule book for the 2016 Culinary Olympics

Culinary Olympics: Chef Gilles Renusson on writing the judges' rule book for the 2016 Culinary Olympics