Online conferences: an encounter with the leading names in French gastronomy

To ensure the continuity of our educational provision, a series of online conferences has been organised to offer even more content to the 900 students enrolled at Institut Paul Bocuse.

Each week, leading Chefs including several Michelin-starred Chefs as well as hospitality–food service specialists offer their time to exchange with our students. During these conferences, they talk about their professional background, and also specific themes such as the impact of the health crisis on the restaurant industry or about sustainable development. At the same time, they offer our students invaluable advice for their future careers.

Sharing experiences

Recently, the triple Michelin-starred Chefs Serge Vieira and Christophe Bacquié freely shared their knowledge and talked about their backgrounds with students from the Bachelor’s in International Culinary Arts Management.

Chef Vieira looked back on his experience at Bocuse d’Or, which allowed him to offer students some precious advice about some of the ingredients for success in our profession.

“Success comes with experience, and you need to keep your focus on the path that leads to becoming a Chef. It’s important to take your time and to truly understand the different aspects of cooking without wanting to just collect medals along the way”.

Chef Bacquié talked about the measures taken in his 3-star Michelin Restaurant Hôtel & Spa Castellet faced with Covid-19. 

“We developed a home-based kitchen service to overcome this crisis, thus allowing us to practice our passion and share our cooking. It’s important to take a step back and make the most of this situation in order to really think about the cooking profession. I’m convinced that you always come out stronger in the end”.

Quality time for our students, enabling them to learn more about these famous figures from French gastronomy, and to help them plan ahead for exciting careers.