Our students, alumni and training chefs at the heart of the 2021 edition of the SIRHA trade fair.

The International Foodservice, Hospitality and Food Exhibition in Lyon, commonly known as SIRHA, has established itself as a benchmark event for the restaurant and hotel industry worldwide.  It is a focal point for all those involved in the industry to meet, pass through and share experiences. It is also a place of learning for our students and an opportunity for our graduates and Chefs to express their talent.

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A trade fair for our students to confront themselves with real-world situations…

For the 300 students from Institut Paul Bocuse present at the event, SIRHA is not only one of the largest trade fairs in the world, it is also a first-hand opportunity to learn and gain invaluable professional experience: from serving during international competitions to managing pop-up restaurants.

Students learn during international competitions alongside leading chefs and Maîtres d’hôtel

During international competitions such as the Maître d’hôtel Trophy, the Bocuse d’Or or the World Pastry Cup, students from the Bachelor’s degree in International Food service Management and the Hospitality specialization were given the opportunity to ensure the service. A service that had to be excellent and worthy of the reputation of these events.

3,500 meals cooked and served in the restaurants managed by Institut Paul Bocuse

Pop-up restaurant concepts are also created during SIRHA.  Among these venues, two were designed and managed from A to Z by our students.  From the décor to the menu, from the kitchen to the food service, the 1st, 2nd and 3rd year students on the International Management of Culinary Arts, Pastry and Food Service Bachelor programmes brought two concepts to life:

  • The Sylvestre: A restaurant immersed in the world of the forest. Three unique dining experiences where clients could eat on a moss floor or tree trunk, in a hut or next to a waterfall.
  • The Refuge: A shepherd’s hut on the edge of the forest. A dining experience containing all the magic of the mountains – authentic, warm and with a rural ambiance.

Another restaurant was located in the “Espace des Chefs”, where our students were able to cook every day with top chefs and serve leading professionals from the hospitality, restaurant and food industry.

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A place to showcase and celebrate the achievements of our graduates and chefs

SIRHA gives industry professionals the opportunity to express their talent by taking part in various international competitions, including graduates from Institut Paul Bocuse and our training Chefs.

Institute graduates honoured

The life of an Institut Paul Bocuse student does not stop after graduation, and continues throughout their career. During SIRHA, Beatriz Gonzalez, a 2001 graduate, was appointed Honorary President of the Bocuse d’Or, a consecration for this Mexican chef who has made a name for herself in the world of gastronomy.

Another more recent graduate from 2020, and who received a scholarship from the G&G Pélisson Foundation, Panuvit Khaokaew was proud to represent his cuisine and his country, Thailand, at the prestigious Bocuse d’Or competition.

We are also pleased to highlight the performances of Carlos Pajaro at the Bocuse d’Or for Colombia who won the Social Commitment Award and participated in the ALLiance summer programme in 2017, as well as Nestor Toapanta, Bocuse d’Or contestant for Ecuador, who also participated in a summer programme and works with our partner university San Francisco in Quito

Training Chefs at the summit of their art

Our Training Chefs are also emblematic figures at SIRHA. In addition to accompanying the students in the different practical professional situations offered by the event, certain Chefs have the honour of competing in the competitions.

For example, Chef Sacriste represented the Rhône-Alpes region and Institut Paul Bocuse in the Boulangerie French Cup, and Chef Davy Tissot was crowned Bocuse d’Or 2021 in the world’s foremost culinary competition.

Continuing Professional Development at the service of industry practitioners.

Institut Paul Bocuse also ran workshops and round tables through its Continuing Education programme in partnership with Enodis.  Chefs, professionals from the sector and students led these round tables on topical culinary and societal subjects, from the art of making sauces to coffee, and sustainability.

Highlights of this unique event:


The Institut Paul Bocuse team would like to thank its numerous partners.

For their support regarding Restaurants and Tableware:

REVOL, DEGRENNE, Chartreuse, Malongo, Esquad Pro, Duni, GuestOnline Innovorder, Eternum, Bonna, Peugeot, Jean Dubost

For their support in the Kitchen: