The " World Cuisine " radiates the Institut Paul Bocuse and beyond borders ...
Gastronomy part to the influence of France abroad. It is part of our cultural heritage through the recognition of a true ancestral know-how .
With
the primary purpose to provide technical and managerial expertise of
the business of the hotel , catering and culinary arts, the Paul Bocuse
Institute prepares students from all continents with the best careers in
the world. An
international dimension indispensable, given the sector, notably in
2004 motivated the creation of the Worldwide Alliance at Institut Paul
Bocuse . This
unique alliance of its kind today comprises 15 schools and
universities, among the best in the country , around the sharing of best
teaching practices , the transmission of French know-how and sharing of
culinary cultures . Institut
Paul Bocuse also developing for more than ten years of consulting
projects and engineering training at the request of public and private
institutions. It exports its expertise and management, while promoting the influence of the art of French living around the world.
Founded
in 2004, the Institut Paul Bocuse WorldWide Alliance brings together 15
partners from 15 countries among the best schools and universities in
the world in the management of hospitality and culinary arts : South
Africa , Brazil, Canada , Chile, Colombia , Ecuador, United States , France , Finland, Greece , Japan, Mexico , Peru, Singapore and Taiwan. Each university selects its best students to attend an exclusive four-month program at the Paul Bocuse Institute . This
training each year to forty students hone their techniques, discover
the French culture, but also to share and develop their own culinary
culture in a truly international environment.
This year, the Institut Paul Bocuse has welcomed students from the 9th WorldWide Alliance Promotion 2013. After 16 weeks of high school , dumping ended with the traditional contest " World Cuisine ". The
objective of this challenge held on September 12 was to implement their
techniques and creativity through culinary achievements and set a table
for two guests, inspired by the traditions of their country. Flanked
by two chefs , teachers Institut Paul Bocuse , their mission was to
prepare a typical dish from their country imposed two products :
mackerel and duck. They
were then evaluated by a special composed of consuls in the United
States , Colombia, Peru, Japan, Brazil , Finland and Ecuador jury ,
their chefs - teachers of the Institute and several members of the Board of Directors with Seb and Bonduelle groups.
After
an intense competition , Ecuador represented by David , Valeria , Julia
, Javier and Isabel from the Universidad San Francisco de Quito, has
proudly hoisted on top of the podium . Ranks second with Nike Finland , Juha Olli and Haaga Helia University . Bronze medal for Peru represented by Cynthia , John and Reuben , Universidad San Ignacio de Loyola. The jury praised all the teams for the originality and quality of the dishes .
For
nearly ten years , the Institut Paul Bocuse comes in many countries and
successful development projects at the request of public and private
institutions. It
exports its expertise and engineering training and management of
international business in the hotel , catering and culinary arts while
promoting the influence of the art of French living and enhancing the
cultural specificities of partners from all continents.
In
addition and for the first time since its inception , the Institute has
chosen Singapore in 2011 and Peru in 2012 to deliver beyond its borders
and its Culinary Arts Restaurant Management program. He
also co- delivers a Master in Management and Culinary Innovation with
the University of Applied Sciences Haaga Helia (Helsinki , Finland).
The
" Kitchen of the World" contest was organized in conjunction with the
Observatory meals and culinary practices of the Paul Bocuse Institute
under the direction of Claude Fischler, sociologist and director of
research at the Centre National de la Recherche Scientifique . The
purpose of this observatory is to collect data from cross-cultural
comparison , with the partner universities of the WorldWide Alliance and
researchers of the Research Centre of the Institut Paul Bocuse .
Particularly
moved to the idea of separate but happy to have lived a great
adventure at the Paul Bocuse Institute , students of the WorldWide
Alliance are now ready to apply French culinary techniques handed down
by the Institut Paul Bocuse in respect of each of their culture.
These
initiatives confirm the importance and the place given to French
expertise in the training of future professionals worldwide .
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