Principal Antoine RIVIER (left) Marketing Director Zhang Zhihao (right)
Witness the craftsmanship of utensils and open a new chapter in baking education in China and France
The ingenuity and rigorous craftsmanship of modern production lines and equipment have attracted frequent praise from the French principal Reynolds
Introduce molds into daily school teaching for students to learn and use, and inspire students to create
Antoine RIVIER
President of the Reynolds Culinary Institute in France
Honorary principal of Omic, committed to inheriting and innovating the essence of French culinary education
LENÔTRE
As one of France’s top culinary education institutions, the Reynolds Culinary Institute:
- It is one of the few practical schools in France that combines the resources of listed catering groups
- Known as the “Harvard of Culinary Arts”
- It has dozens of MOF (Best French Craftsmen), world champions, and renowned chefs
- A total of more than 40,000 trainees have been trained
- It attracts approximately 3,000 international students from 100+ countries each year
(Source: Reynolds official public information)
On March 11, 2026, Antoine RIVIER , President of the Culinary Institute of Reynolde in France, visited Sanneng with great attention and interest in the upstream appliance field of the baking industry for in-depth visits and exchanges. Zhang Zhihao, Marketing Director of Saneng, led the team to receive a warm reception, and both parties conducted in-depth discussions on future cooperation and the development of baking education in a professional and pleasant atmosphere.
During the visit, President Antoine RIVIER first walked into the production line of the Sanneng factory.
In the face of modern manufacturing equipment and standardized processes, this educational leader who has been in contact with the world’s top catering system for a long time highly affirmed Sanneng’s performance in manufacturing precision, process management, and quality control.
Subsequently, the delegation entered the quality assurance laboratory to gain an in-depth understanding of raw material testing and product durability testing mechanisms. Saneng’s strict requirements for quality and scientific verification system have once again won the recognition and appreciation of the principal.
The exquisite design of the baking utensils attracted Antoine RIVIER to stop frequently. It is both functional and ingenious, and can be introduced into daily school teaching for students to learn and use to inspire their creations.
This exchange not only deepened the understanding of the three abilities of Reynolds Culinary Institute but also established a closer foundation for cooperation between China and France in baking education. In the future, the two sides will use this meeting as a starting point to carry out more substantive cooperation and jointly cultivate a new generation of baking talents with international vision and exquisite skills
About Sanneng Group
Become an Asian food appliance
A leading brand of professionalism, service, and trust
Corporate mission
The driving force behind food utensils safety, environmental protection, energy conservation and carbon reduction
