Learning to discover
your own culinary identity

Our 3rd year students on the Bachelor in International Culinary Arts Management programme have attended a new teaching module designed to help them find their own culinary identity, an invaluable precondition for any top chef who wants to give free rein to their creativity.

Trends and creativity: the genesis of culinary identity

Never has the visual representation of food been so powerful as it is today. To accurately portray a dish, photography is becoming increasingly popular. Meanwhile, drawings commit the artist to using the chef’s own personality as a basis for their work.

Organised into theme-based workshops, our new teaching module aims to begin to develop students’ culinary identity. The aim is to provide them with the basic concepts in colours, photography and drawing to enable them to give shape to their inspirations, while nurturing their ability to learn, research and innovate.

Reflecting on and experimenting with the concepts of trends and creativity are at the heart of this learning process: what is colour, what are the basics of perspective and depth in a drawing, how to interpret a trend, what are the keys to creating a creative and personal culinary collection or how to reinforce the aesthetics of a dish through table decorations? To learn how to reveal their culinary identity, our students are accompanied by a team of professionals who are experts in their field, including Germain Bourré, a famous culinary designer, a photographer, a stylist, illustrators and the Institut Paul Bocuse’s team of training Chefs.

At the end of this module, the students are asked to create a mood board representing the results of weeks of reflection on their own culinary inspirations. They are then asked to explain their creative ideas to their classmates and to a panel of teachers and professionals.

Become who you really are

At Institut Paul Bocuse, our mission is not to train our students, but rather to help them reveal their own unique identity. Our teaching philosophy is based on experience and on working in teams so that students develop a sense of responsibility, creativity, and entrepreneurial spirit.  We offer them personalised and individualised support so that each student can use their emotional intelligence for their own personal development and career ambitions.

And you, what are your career ambitions?

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