During their summer, they will spend time working at “Saisons”, both in the kitchen and in dining room service with Mr. Ricolleau. On the menu is also two weeks at the pedagogic restaurant F&B, boulangerie, pastry, wine and cheese and of course, no training would be complete without a week in the “economat”. Alongside the Institute’s culinary students, they will prepare a buffet dinner “Autour de la Terre” featuring classic dishes and beverages from each of their respective countries. In August, one week is dedicated to culinary demonstrations where each nationality will prepare for the rest of the class their regional dishes while explaining (in FRENCH !!) a little of the dishes history and culinary specificities . Overcoming the language barriers is part of what the Alliance is all about.
For many of these students, coming to France and the Institut Paul Bocuse is like a dream. All of the chefs and staff are doing their utmost to ensure that their dreams become a reality!

About the Worldwide Alliance