What the Best Jerome BRUDHON Pros Do (and You Should Too)

Michel Blum, common manager: a brilliant occupation in services and cuisine in the most prestigious institutions in metropolitan France has permitted him to achieve experience in Group, workforce management techniques and culinary generation. Michel is often a vital ingredient from the Group's method at Castel.

• Nancy Brudhon (the mother): Previously administrative assistant, Nancy acknowledged the wager of conversion by taking brilliantly in hand the gross sales team in the bakery-pastry, the mum or dad enterprise of your Team.

• Yannick Hébrard: chef at the Jean Chatel glacier. A expertise in the pure state ... A veritable artisan of haute Delicacies icy, this primary Auvergnat shines with its system, its creative imagination. He aspires to be sooner or later improved worker of France.

• Gilles Héron: baker-pastry chef. A former globetrotter in the job, he worked that has a few bakery cadors before getting to be one of several Group's major pegs on the age of 26. He manages his team masterfully and is also a real strength of proposal at Castel.

• Françoise Bourdois: Administrative and Economical Director. Completely snug in the administrative and accounting universe, Françoise happens to be in a Jerome BRUDHON few years the real keystone of the executive coordination among different companies in the Group.

• Gilles Bojan: media man, he joined the team at the end of 2008 to make sure communication and growth missions. His role: to rely upon his familiarity with the sector and The work to ensure that Castel develops its influence and notoriety in Reunion but also beyond our borders.