Institut Paul Bocuse: Exclusive Intensive Culinary and Pastry Program

In the Spring of 2015 Bryan Scofield will be attending the prestigious 5 Week Culinary Course in Lyon, France. Only ten Chef's each year have this opportunity to study under highly trained chefs at the world renowned Institute Chef Paul Bocuse. 

Acceptance Certificate

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Culinary Program: 5 weeks

Three themes, three influences “à la française”: a unique professional development opportunity 

Authentic French Cuisine, Riviera Cuisine, and Contemporary Cuisine

This Course is taught by Eric Cros, Culinary Chef at Institut Paul Bocuse, inspired by his 2 and 3 Michelin stars experience and ambassador of the French Cuisine in Japan. 

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Pastry Program: 3 days

“Dessert Trends” will help you master techniques linked to textures (soft, creamy, crispy, emulsions), to temperatures (hot, cold, frozen) and to seasonal-products. This program will help you to discover plating techniques. 

This course is taught by Jérôme Langillier, a seven time world champion of the Coupe du Monde de la Pâtisserie, and benefits from an unprecedented intensive pastry which extends beyond France’s borders.