From dreams to trophies: a look back at our students’ successes

Every year, Institut Lyfe students take on major challenges by taking part in numerous national and international competitions. From cookery and pastry to hotel and catering, every discipline is represented. Our talents stand out for their creativity, expertise and passion.

These competitions are much more than a simple challenge: they offer a unique opportunity to excel, to represent the values of the Institute and to rub shoulders with excellence. Here’s a look back at some of the highlights of the year, when our students shone and raised the Institut Lyfe colours high.

The rising stars of gastronomy

Bachelor’s in International Culinary Arts ManagemenT

National competition for the sustainable economy – September 2024

Ella Moy and Tim Jacquemoud, both students in the Bachelor in International Culinary Arts Management, have been named winners of the prestigious National Competition for the Sustainable Economy.

Their innovative project? To organise forums on food resilience, created by and for students. The aim of these events is to bring together key players in the farming and catering sectors to discuss crucial issues such as organic and sustainable farming. This award led to the first round table on sustainable gastronomy in November 2024.

 

 

FRANCE’S “meilleurs apprentis de France” COMPETITION – SEPTEMBER 2024

Alexandra Zara, a student in her 2nd year of the Bachelor in International Culinary Arts Management, has won the coveted title of Best Apprentice in France in the ‘cold cuisine’ category. With passion and talent, Alexandra stood out for her creativity and technical mastery. This title is a wonderful recognition of all her work.

Marcel Le Servot Trophy – OCTOBER 2024

Emma Soulier, a 2nd year student in the Bachelor in International Culinary Arts Management at Institut Lyfe, shone at the Trophée Marcel Le Servot final in Paris, taking an impressive 2nd place. For 6 months, Emma showed unfailing determination, investing herself fully in her preparation. She was able to count on the support of expert chefs who were able to pass on their know-how and exacting standards, and push her to excel.

 

 

French Pâté Croûte Championship – December 2024

Summer Wong, a 3rd year Bachelor in International Culinary Arts Management student, has won the gold medal at the French Pâté-Croûte Championship for hospitality schools. After several participations in this prestigious competition, Summer was awarded first place.

48th WorldSkills Skills Competition, ‘Cooking’ category – January 2025

Alexandra Zara, a 2nd year student in the Bachelor in International Culinary Arts Management, came first in the Auvergne-Rhône Alpes regional selection for the 48th WorldSkills competition, in the ‘Cuisine’ category. See you in October in Marseille for the national final!

Bachelor’s in International Pastry Management

48th WorldSkills Pastry and Confectionery Competition – January 2025

Jeanne Boisselier, a 3rd year student in the Bachelor in International Pastry Management, won the silver medal in the Auvergne-Rhône Alpes regional selection at the 48th WorldSkills competition, in the ‘Pastry and Confectionery’ category. She will be joining Alexandra Zara in Marseille for the national final!

A new generation of leaders in the hospitality industry

Bachelor’s in International Hospitality and Restaurant Management

Young Talents Awards – NOVEMBER 2024

Julie Labbe, Carl Hayek and Vianney Hartmann, 4th year students in the Bachelor’s in International Hospitality and Restaurant Management, brilliantly won first place in the prestigious Young Talents Awards competition organised by Hospitality ON.

Their success is based on an innovative and daring proposal to a topic proposed by Grape Hospitality for their brand The People: ‘How to create an innovative loyalty programme that transforms The People’s loyal customers into passionate ambassadors of the brand?’

 

 

Penn State University – DECEMBER 2024

Lisa Hardiquest, Clovis Malescot and Anatole Uzel, 4th year students in the Bachelor’s in International Hospitality and Restaurant Management, were awarded the advanced badge, the highest level of recognition and the only students to have obtained it, at the 10th annual Food Decisions Research Laboratory symposium, organised by the prestigious Penn State University in the United States. This international recognition acknowledges the excellence of their work on the ‘Pâte Vadrouille’ project.


These successes would not be possible without the invaluable support of Institut Lyfe’s teaching staff. Experts in their fields, our teachers and trainers pass on much more than knowledge to our students: they share their passion, rigour and know-how, which are essential to meeting the challenges of competitive examinations. In this way, our students continue to excel and shine, proving that Institut Lyfe’s excellence relies as much on the commitment of its students as on that of their mentors.