We seek to inspire new careers, and strive to share with students our know-how and passion for fine cuisine and French gastronomy.
Our curriculum is based on Escoffier’s Guide Culinaire, thus firmly rooted on the classic foundations of French cuisine.
We seek to inspire new careers, and strive to share with all our students our know-how and passion for fine cuisine and French gastronomy. Our long-term goal is to give aspiring chefs the fundamental techniques and skillset from which they can improvise and explore their own culinary creativity.
The curriculum is based on the fundamentals of French cooking, providing the building blocks for exploring further all Western cuisines. While integrating some of the latest techniques and equipment, the core program is firmly rooted in Escoffier’s “Guide Culinaire”, which provides the classic foundations of French cuisine. The cooking manual, originally published in 1903 and including over 5’000 recipes, is widely held as the “Bible” of French modern cooking, and still used every day by chefs around the world.