{"id":3334,"date":"2017-03-27T08:59:11","date_gmt":"2017-03-27T08:59:11","guid":{"rendered":"http:\/\/songhai.org\/newsite\/2017\/03\/27\/songhai-pastry-the-staff-equipped-for-a-diversified-production\/"},"modified":"2017-03-27T08:59:11","modified_gmt":"2017-03-27T08:59:11","slug":"songhai-pastry-the-staff-equipped-for-a-diversified-production","status":"publish","type":"post","link":"https:\/\/songhai.org\/en\/songhai-pastry-the-staff-equipped-for-a-diversified-production\/","title":{"rendered":"SONGHAI PASTRY: THE STAFF EQUIPPED FOR A DIVERSIFIED PRODUCTION"},"content":{"rendered":"<p>\t\t\t\t<![CDATA[\n\n<p style=\"margin-bottom: 0.0001pt; text-align: justify; line-height: 150%;\"><span style=\"font-size: 14pt; line-height: 150%;\">The lovers of St-Michel and St Honore-the patron saints of pastry-makers and bakers will rejoice. For a few days now, new pastry products have started to be sold at the commercial center and at Songhai restaurant in Porto-Novo. The staff of the Bakery and pastry section has been trained by a volunteer from the Canadian Organization CESO.<\/span><\/p>\n\n \n\n<p style=\"margin-bottom: 0.0001pt; text-align: justify; line-height: 150%;\"><span style=\"font-size: 14pt; line-height: 150%;\">The transfer of skills lasted two weeks, from January 19 to February 3, 2017, a period during which Ad\u00e9line Morisset felt very inspired by her work environment. &#8220;I found a dynamic, smart and very open-minded staff with an important background; I also found diverse raw materials produced locally that inspired me a lot, &#8220;the expert said at the end of her stay at Songhai Center in Porto-Novo.<\/span><\/p>\n\n \n\n<p style=\"margin-bottom: 0.0001pt; text-align: justify; line-height: 150%;\"><span style=\"font-size: 14pt; line-height: 150%;\">The French-Canadian volunteer from CESO already has about twenty years of experience in the profession. During her stay in Songhai, she realized many recipes from the Center&#8217;s wide range of products \u2013 especially fruit and vegetables.<\/span><\/p>\n\n \n\n<p style=\"margin-bottom: 0.0001pt; text-align: justify; line-height: 150%;\"><span style=\"font-size: 14pt; line-height: 150%;\">Meringue, muffin, tartelette, philouze, vol au vent, palmier&#8230; are the names of some of the products made by the staff of the center who now have the know-how.<\/span><\/p>\n\n]]>\t\t<\/p>","protected":false},"excerpt":{"rendered":"<p>\t\t\t\t<![CDATA[]]>\t\t<\/p>","protected":false},"author":1,"featured_media":7739,"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,"footnotes":""},"categories":[89],"tags":[],"class_list":["post-3334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c26-formations"],"_links":{"self":[{"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/posts\/3334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/comments?post=3334"}],"version-history":[{"count":0,"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/posts\/3334\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/media\/7739"}],"wp:attachment":[{"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/media?parent=3334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/categories?post=3334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/songhai.org\/en\/wp-json\/wp\/v2\/tags?post=3334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}