Le Royal is the hotel school of the Institut Paul Bocuse, which trains students in every aspect of the culinary arts and hotel and restaurant management.
The first work by Institut Paul Bocuse, ‘l’art de recevoir à la française’ has received the special Gourmand World Cookbook prize, awarded by Le Cordon Bleu Students.
Created on March 30, 2012 in Lyon, France, the purpose of the European Center for Nutrition and Health (CENS) is to coordinate the players in the fields of research, the agro-foods industry and pharmaceuticals, in order to provide scientific answers to health issues linked to nutrition.
“Bocuse & co” Trophies recognize the entrepreneurial spirit of Insitut Paul Bocuse graduates who have started their own business. On Wednesday, 28 March, Yannick Alléno, three-star chef and President of the “Bocuse & co” committee thus recognized the career paths of Uri Pinchas, Abdelaziz Belkaziz, Guillaume Schwendenmann and Joy Astrid Poinsot.
A Chef is a cook but also a manager and an artist; that’s why his position is moving towards that of a Culinary Manager. This high-level training program is therefore dedicated to acquiring a strategic and innovative vision of culinary activities. Intake: January 2013.
