Newsletter November-December
The Hurst Campus – South Africa
INTERNATIONAL PASTRY CONTEST
On Wednesday November 16th, Hurst Campus
facilitated the international pastry contest.
Participants had to recreate an amazing classic
pastry demonstrated by Chef Pierre Lombard,
Pastry Chef at the Hurst Campus. The selected
pastry was a classic fruit tart with extravagant tuile
work. It was an awesome fun event and the 14
contestants enjoyed it tremendously. They all did
very well, but at the end only the top 3 were
awarded. Thelma du Plessis was the winner of the
pre-selection and qualified for the online final.
THREE ALLIANCE ALUMNI
PRESENTED THE ALLIANCE
SUMMER PROGRAM
Braam, Nicole and Emmanuel,
the three Alumni who were at
Institut Paul Bocuse last summer,
did a presentation on their time
in France. It was very informative
and everyone who attended the
presentation wanted to visit
Institut Paul Bocuse and enroll in
the next Summer Programs!
COOKING DEMONSTRATIONS
During the Chef Paul Bocuse
Week 2016, numerous cooking
demonstrations were set up in
the campus. Most of them
focused on classic French and
Bocuse recipes. On November
Thursday 17th, students attended
to a demonstration of Paul
Bocuse most famous recipes.
COOKBOOK PRESENTATION
Throughout the whole week, Hurst Campus hosted a special event: the
presentation of the Worldwide Alliance Cookbook. The book was
presented and promoted in the school library. A good way for visitors
and students to discover this rich culinary masterpiece.
Berjaya University College of Hospitality - Malaysia
As the 17th and only Malaysian-based member of the Institut Paul Bocuse Worldwide Alliance, Berjaya University College of
Hospitality hosted the Chef Paul Bocuse Week 2016 featuring two weeks of exciting events, workshops and exhibitions at
its premises in BERJAYA Times Square, Kuala Lumpur. The line-up of specially-curated events included, amongst others,
classes and workshops on pralines, artisanal French breads, mixology, and Peruvian cuisine appreciation; wine certification
courses, and a gala dinner dedicated to Chef Paul Bocuse to end the celebrations in style! Here some pictures of the event.
GALA DINNER
WINE & PASTRY WORKSHOPS
LOST FOOD PROJECT
PERU MUCHO GUSTO