“The internship with Institut Paul Bocuse was one of the most memorable experiences in my life. It gave me a completely different outlook on food and cooking in general.
We learned lots in the kitchen, but some of my favorite memories were outside the kitchen cooking the native cuisines of the other students in the program.
Having Institut Paul Bocuse on my resume is a huge competitive advantage. I had to do a tasting as a part of the interview at one of the nation’s best luxury hotels, The Windsor Court. The technique and precision I learned through my internship helped me to create a menu that was both delicious and beautiful.
When people ask who catered certain events at the hospital, that is all my administrators brag about: We have a French trained chef that works for us.”
