The Institut Paul Bocuse is continually alert to emerging trends in the industry, nurturing close relationships with leading professionals in key sectors through five “Resources Committees”.
Support from established professionals who set examples is essential to building a successful career itinerary. Students are guided in every step of their professional development by a corps of elite educators and experts. Inspiration from recognized leaders, pertinent information and ongoing insights into the latest trends and innovations are all key ingredients that help ensure success in fast-changing sectors of the food and hospitality industry.
To keep close track of emerging trends, the Institut has formed five “Resources Committees” comprising recognized professionals: :
Chaired by Joël Robuchon, the Innovation Committee provides a unique platform for experts to explore trends in contexts and behaviors that impact the restaurant and hotel industries.
Paul Bocuse chairs the Chefs Committee, which puts students in contact with the leading names in cuisine and the latest trends in the culinary arts.
Dominique Giraudier, Chairman of Groupe Flo, heads the Human Resources Committee, which puts students in contact with the human resources departments of leading enterprises in the sector. These contacts give students a chance to participate in strategic analyses of key people management issues.
The Tasting Arts Committee is chaired by Olivier Poussier, Best Sommelier of the World 2000. This committee provides a "think tank" to foster compelling dialogue among the different partners of the Institut's "Maison de la dégustation" tasting academy, revolving around such themes as wine, water or chocolate, for example.
Seguin Moreau, Cognac Hennessy, Valrhona, Michel Picard, Michel Chapoutier, Georges Duboeuf, PSP Peugeot Moulins, Groupe Boisset, Vins Laroche, Alain Milliat, Moët & Chandon, Marnier Lapostolle, Danone Eaux , are the 13 partner members represented on this Committee, with a display in the lobby to the Maison de la Dégustation. This facility is where sommelier and œnology classes are taught.
The Research Committee, headed by scientific director Catherine Rouby (Université Lyon I), brings together businesses interested in the relationship between people and food. Partners share insights and expertise with a shared focus on optimizing the balance between health, economy and pleasure. Together, they establish research projects designed to address these compelling challenges.
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