Institut Paul Bocuse and the retirement homes and clinics of ORPEA have created a partnership in order to train Chefs working in the kitchens to improve the well being of the residents during their meals. As an example, Chefs are working on the presentation of food on plates so that the way products/food is presented stimulates residents to eat. Naturally, Institut Paul Bocuse has welcomed on March 28th, the 7th edition of the Culinary ORPEA Trophee organized by Restalliance.
The Institut Paul Bocuse trains the professionals of tomorrow for Hotel, Restaurant and Culinary Arts careers.
Under the presidency of Yannick Alléno, this Committee is a Center of reflection open to the world and international cultures.
