/** * Onboarding functions.php file. * * @package Divi * @subpackage onboarding * * @since ?? */ if ( ! defined( 'ABSPATH' ) ) { exit; } /** * Trigger redirect to onboarding page after theme activation. * * @return void */ function et_onboarding_trigger_redirect() { // Do not redirect if WP-CLI is active. if ( defined( 'WP_CLI' ) && WP_CLI ) { return; } if ( ! class_exists( 'ET_Onboarding' ) ) { // get_template_directory() does not output a trailing slash. // {@see https://developer.wordpress.org/reference/functions/get_template_directory/}. require_once get_template_directory() . '/onboarding/onboarding.php'; } ET_Onboarding::redirect_to_onboarding_page(); } add_action( 'after_switch_theme', 'et_onboarding_trigger_redirect' ); /** * Trigger remove transients when theme is changed. * * @return void */ function et_onboarding_remove_transients() { if ( ! class_exists( 'ET_Onboarding' ) ) { // get_template_directory() does not output a trailing slash. // {@see https://developer.wordpress.org/reference/functions/get_template_directory/}. require_once get_template_directory() . '/onboarding/onboarding.php'; } ET_Onboarding::remove_transients(); } add_action( 'switch_theme', 'et_onboarding_remove_transients' ); Christian Gillet, French Baking Champion, and Rachel Blanchon, Scientist

Christian Gillet, French Baking Champion, and Rachel Blanchon, Scientist

Christian Gillet, French Baking Champion, and Rachel Blanchon, Scientist

Christian, a French Baking Champion with 18 years of experience in the bakery and pastry industry, has been recognized as an expert teacher by the Education Nationale since 2013. Based at Portes Chartreuse High School in Voreppe (Grenoble), he has coached competition teams for events like the Best Apprentices in France and contributed to World Pastry Cup preparations, helping secure a gold medal.

Rachel, a mathematics and physical sciences professor since 1996, combines her academic expertise with a passion for molecular gastronomy, actively participating in hands-on workshops that bridge science and culinary arts.

Together, they co-authored the French bakery reference book “Devenir Boulanger” and co-founded the company “Pour Apprendre autrement” (rebranded as “BakeLabRC” in 2023).

Their innovative training methodology merges hands-on techniques with scientific knowledge, and they have led numerous international training missions to advance pastry and baking education