Student stories - Institut Paul Bocuse

Why choose the Institut?
Tamara Vera Borunda - Culinary Arts 2015 Entry

Why choose the Institut?
Anna Bucsi - Hospitality-Management 2017 Entry

Why choose the Institut?
Gabriel Alves Vieira - Culinary Arts 2016 Entry

Why choose the Institut?
Amaury Frenoy - Hospitality-Management 2016 Entry

On the Institute’s campus you can enjoy meeting your friends for a coffee or a game of billiards, or you can practice sports such as tennis or yoga, where your curiosity and creativity will be constantly stimulated. Each year, the Students’ Union is elected to organise events that give us the opportunity to get together, which is important because at the Institute we enjoy life, having fun, eating good food and above all meeting people. The Institute is also a place that is constantly evolving and where you can develop your own initiative.
Paola Francillard - Hospitality-Management 2017 Entry - BDE President

In my opinion, it’s very important to know all different typical cuisine, local products, wine and food culture of each province. That’s the reason why I chosen to study in Lyon because It’s a famous city for the French gastronomy.
Lee Seungmin - Culinary Arts 2017 Entry

The Street-Food International Challenge is a culinary project co-created by students from the Alliance. For me, it was a captivating and really intense experience. It was an amazing opportunity for us to put into practice what we had learned from our teachers in a real-life and professional context. Because it was a real event, with expected outcomes and deadlines, we learned to work as a true events agency, delivering a high-quality service.
Antoine Wischlen - Strategic Meetings & Events Management 2018 Entry

The Hospitality Entrepreneur year 4 specialisation was a real turning point in my studies. A key success factor throughout the course was the generous sharing of knowledge and expertise, which helped me master the different steps involved in creating a hotel from the abstract design aspects right through to the execution of the project. During what was an intense and emotionally charged programme, we worked both alone and in teams. I’m now totally convinced I have the entrepreneurial spirit within me.
Jessica Martineau - The Hospitality Entrepreneur 2018 Entry

One morning, my director announced that he wanted me to stand in for him at a business lunch. During the meeting I worked with directors from some of the biggest companies in the Marseille region. Following that, I replaced him at several other meetings with the same business people. It was then that I realised I had finally managed to prove myself.
Mathilde Armanet - Hospitality 2018 Entry - Student in 2nd year internship at AccorHotels

My best moment on the course happened when I was on dinner service duty during the Fashion Week, when the restaurant is always full. One evening, we were especially busy and I suddenly realised just how crucial it is to be organised as a team and how important values such as cohesion and mutual help are. Without these values existing, it’s just not possible to offer a high-quality service, above all for the satisfaction of the clients.
Zoé Michigan - Culinary Arts 2018 Entry -Student in first year internship at Mandarin Oriental Paris