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Home Student life at the Institut Paul Bocuse Student testimonials

Student testimonials No.2

Student life at the Institut Paul Bocuse
Larus Gudmundsson - 3rd year student in Culinary Arts

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*

I think the educational approach was intense in the way that it pushed our abilities as the team. We had to rely on each other, to help each other through the techniques that we had, both in the kitchen and outside of the kitchen.  Also we can rely on the chefs and the support at Institut Paul Bocuse to help us through what we didn’t know. 
The Alliance program brought me a life full on friendships with so many people from around the world. People I still talk to every single day and people in this industry I know I can rely on for anything that I need.

Taylor Manson - 2019 Alliance Programme - USA

My best moment during my internship was when I had the entire wine management of a 600-person reception for the Monaco International Fireworks Competition. My head sommelier had to be absent and so he left me in charge of this event: stock management, briefing of the head waiter on the wines, destocking…

Loic Boudot - 2nd year student in Food service - Internship at Yacht Club de Monaco

I did the Erasmus programme in Dublin for five months. It brought me a lot of things: better practice of fluent and professional English, contacts for my future career, culture, open-mindedness etc. I was able to learn a lot of new things. Going abroad is nothing but positive, nothing to lose, you have to do it absolutely, and to do it again if the opportunity arise!

Alisée Nègre - Erasmus programme
Gabriel Alves Vieira - 3rd year student in Culinary Arts
Amaury Frenoy - 3rd year student in Hospitality-Management
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