Category_Partenariats ·Aug 09, 2017

Manelli partners with students from the Paul Bocuse Institute

As it has every year since 1999, the Institut Paul Bocuse , through its "Avant-Scène" event, invites its second-year students to create a restaurant concept from scratch. This educational project calls upon the students' creativity and entrepreneurial spirit, all while respecting the fundamentals of the profession. Their objective is to create and operate a pop-up restaurant with 22 seats. They have complete creative freedom and must develop a theme of their choice within a short timeframe. They must find the perfect balance between the dining room and the kitchen , maintaining this cohesive vision. The decor, the menu, the presentation—everything is discussed as a group and must be accepted and approved by each team member. It's a perfect test to assess their entrepreneurial and managerial abilities, as well as their culinary skills. The only constraint is financial: no more than €50 for decor, and the cost per cover must not exceed €7.

It's a real challenge because it presents a dual burden , both personal and professional. Those leading the project must demonstrate a high degree of autonomy and strong commitment. Second-year students are expected to undertake a demanding group project. Taking the initiative for a project, from conception to completion, is an ideal experience for these future managers.

It was therefore with pleasure that we participated in the project with Albane OULÉ, a second-year Bachelor of Culinary Arts and Restaurant Management student at the Institut Paul Bocuse, and her classmates. This group of students, brimming with wonderful ideas, created a fantastic concept based on the theme of childhood. We provided them with long-sleeved white jackets embroidered with their logo, names, and the inscription "Institut Paul Bocuse – Avant-Scène 2017." We also gave these eight students aprons in various colors, embroidered with the name of their restaurant , "A table…ça va froid" (Let's eat…it's getting cold) .

Class at the Paul Bocuse Institute

Being able to be associated with students from the Institut Paul Bocuse is a source of pride . Through this sponsorship, we encourage the future managers of the hotel and restaurant industry, the future great chefs – in short, the professionals of tomorrow.

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