Newsletter June
“Patisseries of the world seminar” in Institut Paul Bocuse
From May 30th to June 3rd 2016, students from the Institut Paul Bocuse’s Baking and Pastry
Expertise specialization took part in a world patisserie seminar featuring meetings, lectures and
various pastry workshops.
This treat-themed week, which celebrated Latin American and Asia in particular, welcomed two
training chefs from the Worldwide Alliance member’s universities. Cyril Prudhomme - a pastry chef
and chocolatier at the Universidad San Francisco de Quito - gave a pastry demonstration about Latin
American patisserie. He realized 3 different desserts and showcased specific technics using citrus
fruits, red berries and nuts. During his demonstration, Chef Prudhomme was helped by Estefania
Montenegro, student of USFQ who is currently participating to the Alliance Summer Program 2016. On
his side, Chuon Yeow Tan - a baker and pastry chef who teaches at the Institute of Technical Education
in Singapore - shared his knowledge of Asian patisserie.
The international seminar allowed 4-year students of Institut Paul Bocuse to
discover pastries of the world and learn new technics and ways of baking! The week
ended with the realisation of a sweet buffet, made by students under the watchful
gaze of worldwide chefs.
Mexican researcher from ESDAI visited Institut Paul Bocuse
Dr. Nahieli Greaves Fernández, researcher at ESDAI-Universidad Panamericana, travelled to
Institut Paul Bocuse in order to participate to the project “Eating In & Out”, an international
observatory of culinary and eating practices.
The research project, conducted by Dr. Maxime Michaud from Institut Paul Bocuse, focused
this year on the use of kitchen equipment by families in different countries. This crosscultural study aims to understand different cooking practices from around the world, such
as the use of different implements for cooking depending on the type of food to be cooked,
with special emphasis on the preparation of traditional local food. The study also aims to
understand how cooking methods have changed over time.
Dr. Greaves Fernández visited the Institut for three weeks, during which she also had the opportunity to meet fellow
researchers and PhD students working at Institut Paul Bocuse and attend the International Symposium “Eating in later
life. Pleasure and health in everyday life”. Speakers at the symposium shared their research results about a wide variety
of topics related to how the elderly experience eating in different countries. As a result of discussions held with
researchers at Institut Paul Bocuse, new ideas for future joint ventures were proposed that it is our hope will lead to a
long and fruitful collaboration.