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Home Student life at the Institut Paul Bocuse Student testimonials

Student testimonials No.3

Student life at the Institut Paul Bocuse
Ben Feldman - 2nd year student in Culinary Arts

I’ll be able to apply the different techniques I’ve learned and the methods I’ve absorbed from the different nationalities represented by the students. I’ve actually learned six different ways to make omelets. It seems simple enough, but there’s an Indonesian version and a Korean version…it was all really interesting.

Chris Bisson - Canada, 2018 Alliance Programme

This experience was totally unique and probably one of the best ever of my life. I discovered so many new things: I learnt how to find out about others, their cultures and their cooking; I learnt to work with renowned chefs and practitioners whilst living for 4 months in a new country. It all has an amazing impact on your personal development.

Franco Villegas - Peru, 2017 Alliance Programme
Anna Bucsi - Erasmus student in Hospitality-Management

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 - 3rd year student in Hospitality-Management

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 - 3rd year student in Culinary Arts

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 - 3rd year student in Culinary Arts - 1st year internship at Mandarin Oriental Paris

I remember serving a group of clients who had come to our restaurant for their Christmas dinner.  I endeavoured to meet their expectations concerning the pairing of food and wines, and at the end of the meal each client shook my hand with a big smile.  After being congratulated by them, I overheard my maître d’hôtel telling them that I was the best trainee he had ever had, which made me really happy!

Félix Dorr - 3rd year student in Food Service - 2nd year internship at Le Violon d’Ingres, Paris
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