Student stories - Institut Paul Bocuse

Gabriel Bourgogne - 1st year student in Culinary Arts

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

The 4th year of 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 total revenue management for an entity. Maximizing revenue but also optimizing costs is a key issue for every company. This specialisation enabled me to become aware of the different tools applicable to a 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

I chose the Lifestyle Hospitality Management specialisation in order to discover the new trends in the hotel business, to meet creative and passionate professionals, to discover hotel management methods in a foreign country but also to have the necessary tools to adapt to the world of tomorrow in our future career.
Guillaume Montrocher-Ober - Specialisation Lifestyle Hospitality Management

I chose the Wine and Beverage specialisation because it was the most appropriate for my professional project. Indeed, my goal is to become a catering manager in a fine establishment. Knowledge of international wines, as well as knowledge of the world of beverages in general, is essential for this type of position of responsibility.
Antoine Froschauer - Specialisation International Wine and Beverage Management

The fun part of this program was to meet all these different cultures, not only during the 2-month stay in Finland, but also during the first weeks of the Master’s degree at Institut Paul Bocuse. It was interesting to see and share all the different food cultures and get to know different points of view towards gastronomy. I also appreciated the “Concept Design” project, where we had to create a viable restaurant concept in Lyon. This was my first time being a Chef and getting the liberty to be creative.
Benoit Marson - Master's degree in Culinary Leadership & Innovation

“My best moment during my internship was the day the Chef gave me the position of chef de partie which enabled me to live an incredible experience rich in know-how. This internship changed me and helped me to evolve, to grow, to hold responsibilities, to know how to manage, to be organise, to work cleanly and to ensure a service. I will remember this experience and this moment for the rest of my life.”
Alexis Giusti - 2nd year student in Culinary Arts - Internship at l'Hostellerie Bérard*