Newsletter November-December
The Chef Paul Bocuse Week celebrated at ITE - Singapore
ONLINE PICTURE CONTEST
As part of the online picture contest,
students submitted a photo as a
class having fun during the Pastry
session with a Chef from Elle & Vire.
BUFFET WEEK AT AMBER RESTAURANT
The Diploma student’s also celebrated
the Chef Paul Bocuse Week during their
‘Buffet Week’ in Amber Restaurant… with
the buffet deco having the Bocuse theme.
INTERNATIONAL PASTRY CONTEST
Year 1 students took part in the international pastry cake competition. They
created a cake in the shape of the Euro coin, whereby Chef Bocuse name and
figure was edged into the Euro coin. Congratulations to Lee Ling Tse Clara and
Nicholas Oon Zi An who won the prize of creativity!
AVANT-SCENE PROJECT
The Technical Diploma students
celebrated the Chef Paul Bocuse
Week during their Avant Scene week
by creating menus from Chef Bocuse
classical recipes.
VISIT OF PASCAL LAMOUSSIERE
FROM INSTITUT PAUL BOCUSE
Mr. Pascal Lamoussiere was in ITE,
Singapore to also give a talk to the
Diploma students on the Life and
Work of Chef Paul Bocuse.
At Universidad San Ignacio de Loyola - Peru
GASTRONOMIC & CULTURAL EXCHANGE ACROSS THE
PLANET WITH ST. JOSEPH UNIVERSITY, LEBANON
USIL and St Joseph University (Lebanon) shared a gastronomic
and cultural experience. During the exchange, instructors from
both countries talked about local ingredients, demonstrated
classical local dishes and talked about their gastronomic history.
COOKING WORKSHOPS &
CONFERENCE WITH CHEF
BERTRAND ESNAULT
With great success, Chef
Bertrand Esnault conducted
the conference on Paul
Bocuse life and work. He
also shared with students
Classic Lyonnaise cuisine.
During his intervention,
Chef Bertrand Esnault was
accompanied by the Institut
Paul Bocuse graduate and
actual chef instructor Clet
Laborde. Students from the
different programs offered
at USIL attended with great
enthusiasm.
CONFERENCE ABOUT PERUVIAN CHOCOLATE - CACAOSUYO
A chocolate tasting experience was offered to USIL students in
order to taste the treasures of Peruvian chocolate.
INTERNATIONAL PASTRY CONTEST
After having 20 teams registered and participating to the
semifinals, the finals of the pastry contest took place on November
25th. Recognized juries from the industry were invited to evaluate
and choose the local winner. The spirit and enthusiasm were
evident; students loved the experience. Congratulations to
Franco Villegas and Andre Guerreros from the Bachelor’s in
Culinary Arts who won the prize of social networks!
THE SENSES WORKSHOP
“The Senses workshop” was held twice during the Chef Paul Bocuse Week.
Students from different programs were exposed to challenge their senses
through herbs recognition, fruit tasting, and food sounds.