Student stories - Institut Paul Bocuse

Melody Hamburger - 2nd year in culinary arts

Marie Lambry - 3rd year in hospitality

Maxime Labbé - 1st year in food service

I chose the Bachelor in International Hospitality Management after getting my highschool diploma in Economics. I have always been drawn to the field of gastronomy, beauty and languages. The Institut Paul Bocuse was a great opportunity for me. Students are put in real situation from the first year and I was looking for concrete training with practice and a possibility to go abroad. After an open day and meetings with students and teachers, I wanted to apply and start the adventure.
Mélia Negro - 2nd year student in Hospitality-Management

Intense courses and well-planned projects in three modern cities (Lyon, Paris, Shangai) offer me a great opportunity to experience different market environments and cultures. Professors are all professionals with decades of experience in the industry.
Chungui Yang - MSc in International Hospitality Management

I’m looking forward the Pop Up Concept Restaurant, it’s about creating a restaurant from scratch, from making its business plan to running it for two days in December. Teams are comprised of people from very different backgrounds as to provide as many perspectives as possible, completed by one or two culinary students from the Master’s course in Culinary Leadership & Innovation. This project is very challenging, but definitely gives a clear view of what it takes to create a restaurant and will for sure prove to be very useful for what awaits us in our future career.
Juliette Manhes - MSc in International Hospitality Management

Dalal Hankir - Master's degree in Culinary Leadership & Innovation

Gabriel Bourgogne - 1st year student in Culinary Arts

The 4th year specialisation is a good way for me to develop an expertise in Revenue Management, which seems to me to be a major issue in the hotel and restaurant sector. We no longer only talk about revenue management for a hotel but also for restaurants, spas, and even for an entity. Maximizing revenue but also optimizing costs is a key issue for every company.
Axel Beauvais - Specialisation Maximizing Profit in the Electronic Marketplace

“I gained so many friendships and got to know their different cultures, but most importantly I watched myself grow and learnt so many life values from our teachers. Alliance by Institut Paul Bocuse was an unforgettable life changing experience.”

Joséphine Riachi - 2019 Alliance Programme - Liban