Newsletter January
The Cookbook of the Institut Paul Bocuse Worldwide Alliance
Since its inception, the Institut Paul Bocuse Worldwide Alliance aims to share know-hows and instill strong values as well
as enhancing culinary cultures and promoting products. Following this philosophy, members have been working on a
common project that furthers sharing and transmission the last past months. Today members are proud to present their
cookbook called “The Cookbook of the Institut Paul Bocuse Worldwide Alliance”. This international reference work
represents tradition and culture from a culinary perspective, the heritage of each country to be transmitted to the
future generation.
2 Kgs - 10 countries - 80 recipes - 242 pages
Spreading unity in diversity, “The Cookbook of the Institut Paul Bocuse Worldwide
Alliance” combines products and recipes, technics, lifestyles and traditions. Within the
242 pages, this multicultural and multilingual book presents more than 80
representative recipes and makes discover the richness of 10 different countries both
in its mother tongues and in English. The book is now available in each member
campuses.
ITE invites the French Embassy and the Alliance Francaise to dinner
The French Embassy and the French community have been strong supporters of the
Technical Diploma in Culinary Arts program in ITE. This resulted in several events and
partnerships with the French Embassy, Campus France and the Alliance Francaise.
A la Carte Cooking module with Chef Gilles Perrot, Executive Chef of French Ambassador
The most recent collaboration was the two-week dinner event at Chez West in December
2015. During this period, the Diploma students executed a menu specially created by
Chef Gilles Perrot, resident chef of the French Ambassador, his Excellency Benjamin
Dubertret. On December 18th, College West hosted his Excellency and members of the
French Embassy at Chez West. Guests were very impressed by the dinner prepared and
presented by the Chef and ITE students.
Collaborative project with the Alliance Francaise – A menu inspired by Chef Michel Bras
In January, as part of the collaborative project with the Alliance Francaise, ITE students were given the opportunity to
watch the French culinary movie “Entre Bras”, courtesy of the Alliance Francaise. Students were then asked to create a
four course menu inspired by Chef Michel Bras as part of their A La Carte Cooking module. The menu was very well
received by the guests who dined at Chez West. A lucky draw was also conducted for the members of the Alliance
Francaise to win 6 pairs of dining vouchers to dine at Chez West, for the chance to taste the special menu.