The vocation of our School is to provide men and women with practical experience of their profession, enabling them to go out and run a business. With a good stock of skills and well prepared for the varying demands of the trade, our graduates are ready to handle all the ups and downs of their chosen profession.

In order to meet this objective we constantly try to maintain a good relationship with trade professionals, offering them the use of the Institute as a place for research, meetings and discussion.

Top chefs also come to share their talents with the students. To give professionals to meet and exchange ideas, the Institute has put together 4 Committees headed by prestigious personalities:

The ’Comité des Chefs’, chaired by Paul Bocuse, meets at the School to ensure that our training programmes remain appropriate to the requirements of the ever-changing profession.

The ’Comité de l’Innovation’, chaired by Joël Robuchon, meets at the School to debate the changes in our professions, new technology and new constraint. Contains are published by the Institute every year in the so called “les cahiers de l’Innovation” Available on request 12 € a copy.

The Human Resources Committee is a forum in which students, recent graduates and former students can meet human resources managers from large companies in the hotel and restaurant profession, apply for positions, find out about vacancies around the world, etc.

The ’Comité des Chefs’, chaired by Paul Bocuse, meets at the Institute to ensure that our training programmes remain appropriate to the requirements of the ever-changing profession.

update : 16/05/08