Exchanges and program


Presentation


The Worldwide Alliance Program
The Alliance by Institut Paul Bocuse gives about 70 students from the Alliance members a unique opportunity to share an international experience, to perfect their technical skills, to discover French culture, while at the same time sharing and showcasing their own culture at Institut Paul Bocuse located in Lyon, France.

Every year, students can chose between a hands-on Advanced Culinary Arts program and a Hospitality & Food Service program. These two programs dedicated to advanced students enable them to:
  • Improve skills and gain knowledge
  • Master various skills and techniques key to French vast heritage lifestyle
  • Experience innovative and contemporary vision of the technical and managerial "savoir-faire"
  • Share an international experience anchored in realities of the profession
  • Disseminate their own cultures and customs
The exchanges, which are open to both students and teachers, will now be adopted throughout the network's partner schools in order to open up to tomorrow's worldwide tourism challenges.

Being in the attending world’s most recognized center of gastronomy and at the respectable Institut Paul Bocuse is a huge thing that is never going to be forgotten in our minds. There are so many new ingredients, techniques and experiences, such as working in different restaurants and serving customers. All of these new experiences are important towards furthering our future careers, because we are provided valuable knowledge".

Mariana

During one semester, students receive expert teaching that combines theoretical and practical classes, demonstrations with hands-on practice in cuisine, pastry, bakery, hospitality, bar and service, in the different laboratories, restaurants, and hotels of Institut Paul Bocuse. Moreover, food safety, hygiene and cross-cultural competences are put into practice. Classes are taught in French and English.

"This program has multiple dimensions one being the professionalism, you can practice and train in real kitchens serving paying patrons while still being in school. Second the human side of the program you have small intimate classes with world renowned chefs that can truly help you focus on perfecting your craft. This program represents a common idea of bringing the world cultures together with food and seeing the differences in each other but appreciating what each other brings to the table.
Logan - JOHN FOLSE CULINARY INSTITUTE (Louisiana, USA)

Program


Focus on the Advanced Culinary Arts program :

ADVANCED COOKING

This course combines practice and demonstration classes. It is designed to review and consolidate knowledge about products raw materials, acquire skills and master French culinary techniques.

ADVANCED PASTRY
This practical course is designed to review and consolidate basic pastry skills and techniques. Special emphasis is placed on French pastries, entremets and individually plated desserts.

FRENCH CULTURE IMMERSION
Conferences, demonstrations, visits, and classes are organized to give an overview and a better understanding of the French heritage and evolution.

PROFESSIONAL PRACTICE PERIOD / CUISINE
One of the highlights of the program is the chance for students to experience a real restaurant situation in which there is a certain amount of pressure to produce quality meals to be served at a designated time. Students improve their dexterity and automatic gesture, as well as gain in autonomy and consistency. Different concepts are set up: buffet, gastronomic restaurant, semi-gourmet restaurant.

Bread Baking

BAKERY

The goal is to teach and consolidate basic bread baking skills and techniques. The products baked daily are served in the restaurants of Institut Paul Bocuse.



Cuisine from abroad: demonstration, buffet

WORLDWIDE BUFFET

Students are divided into country groups and present a typical product of their country or region in order to share their knowledge and culture. Each group prepare, cook and serve their typical recipe to 250 guests during a buffet that highlights the finest flavors of the world.


Benefits of this training

A life-changing experience

A LIFE-CHANGING EXPERIENCE

The programs offered by Institut Paul Bocuse welcomed over 600 students from all over the world since 2004.

This experience is a real human adventure. It allows students to grow up as professionals but also as a person. With a step back, Alliance Alumnus revealed that those innovative educational programs have changed their way of cooking, their approach to welcoming, and their vision of the profession.

"Our students all come home with a new found respect for food, a new understanding in standards of excellence, a better knowledge of what true haute cuisine is all about."
Chef Randy - JOHN FOLSE CULINARY INSTITUTE (Louisiana, USA)

What next ?

Job opportunity

SUCCESS STORY
Giovanna Mayer
Giovanna Mayer chose to learn and study cuisine because her parents own restaurants in Brazil. She always liked to be in the kitchen, but never imagined herself working professionally as a cooker before her formation at Institut Paul Bocuse.

Graduate of Anhembi Morumbi University (Brazil), she enrolled in the Alliance student session in 2012. When she started this unique and innovative Culinary Arts program, she wanted to learn more about Cuisine of the World and discover new food cultures.



What did the Summer Program of the Alliance bring and give you?
"G. Institut Paul Bocuse taught me the importance of discipline, concentration, perfection that every cooker needs. This experience was wonderful, not only technically but I believe that exchange of cultures is very important for personal and professional growth."

In few words, how would you summarize this experience?
"G. Institut Paul Bocuse influenced me a lot, especially Chef Philippe Jousse. Most classes were with him. I liked his way of working, perfection, exigency and passion for all what he does. Until today I remember his lessons and I am very proud of having participated to the program."

Giovanna MayerAfter four months at Institut Paul Bocuse, Giovanna decided to take new challenges and get some experience. She signed up for Bocuse d'Or Brazil 2015 because she wanted to put in practice skills and techniques acquired throughout years.

Why are you participating to the Bocuse d’Or 2017 competition and what does the contest represent for you?
"G. This worldwide chefs competition is one more challenge in my life. It is a good way to show myself that I can keep growing and learning. When I started the competition on October 2015, I was hoping to go to the second stage but was already considering myself victorious to be there. Now I will represent Latin America during the worldwide finale in 2017. That’s incredible.""

On October 16th 2015, Giovanna participated to the finale of Bocuse d’Or Brazil in Sao Paolo. She dominated the seven other candidates and became the first woman to win Bocuse d’Or Brazil. She flew to Mexico City few months later to participate to the continental step held during SIRHA Mexico: Bocuse d’Or Latin America 2016. Her talent was recognized and awarded with gold by the jury. On January 2017, Giovanna represented Latin America during the worldwide finale held in Lyon, a city that she knows well since she lived there few years ago!

- See more here -


Page One

Contact

Alliance by Institut Paul Bocuse
Château du Vivier
69130 Ecully - France
Tel: +33 4 27 01 23 44
Send an e-mail

Download

Follow us