The Institut Paul Bocuse

About the organization

Since 1990, Institut Paul Bocuse has been actively participating in evolutions in culinary practices and hospitality management. Since 2008, the approach of the Center for Food and Hospitality Research Center has focused on the relationship between people and food. They look at this question through three perspectives: health and wellness; flavor and enjoyment; economics and management. Their mission is to transmit technique and managerial knowledge with the highest standards in order to prepare their students for the best careers in the world.