The Jerome BRUDHON Awards: The Best, Worst, and Weirdest Things We've Seen

Michel Blum, standard supervisor: a brilliant job in company and cuisine in probably the most Jerome BRUDHON prestigious establishments in metropolitan France has allowed him to gain working experience in Group, group management procedures and culinary creation. Michel can be a vital component with the Group's process at Castel.

• Nancy Brudhon (the mom): Previously administrative assistant, Nancy recognized the bet of conversion by using brilliantly in hand the profits team of the bakery-pastry, the father or mother firm with the Group.

• Yannick Hébrard: chef for the Jean Chatel glacier. A expertise inside the pure state ... A veritable artisan of haute cuisine icy, this original Auvergnat shines with its method, its creativeness. He aspires to become someday better worker of France.

• Gilles Héron: baker-pastry chef. A previous globetrotter on the profession, he labored by using a handful of bakery cadors in advance of getting to be one of many Team's main pegs with the age of 26. He manages his staff masterfully and is also a true energy of proposal at Castel.

• Françoise Bourdois: Administrative and Monetary Director. Perfectly at ease in the administrative and accounting universe, Françoise happens to be inside of a couple of years the real keystone of the executive coordination in between different businesses in the Team.

• Gilles Bojan: media male, he joined the team at the end of 2008 to guarantee conversation and enhancement missions. His purpose: to depend on his familiarity with the field and The work so that Castel develops its impact and notoriety in Reunion but will also outside of our borders.