Behind the scenes of the Restaurant Management Diploma

Lessons are taught over a 1 year period with 6 months of internships in renowned establishments such as Le Plaza Athénée, Le Meurice and Le Bristol. What else? Students take part in conferences on a variety of themes with Chefs who are One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) (vegetable sculpture, molecular cuisine, culinary trends …) and go on a Paris market tour with a Chef. They also work on creating a pop-up restaurant, where they will be evaluated on both cuisine and front of house by professionals from the restaurant industry.

Come and meet us at Sirha in 2017

From 21 to 25 January 2017, you will find us in Lyon at the International Restaurant, Hospitality and Food Service Exhibition (SIRHA), the not to be missed event on the culinary scene. We look forward to meeting you on stand 6G 97 in the “Place du Marché”. The Chef Instructors and team will be on hand to answer your questions about our training programmes, which range from initiation through to MBA, the Chefs will also give sugar art demonstrations. To know what to expect, come and meet us from 21 January in Lyon.

VIDEO: make a Hollandaise sauce

In our new series of videos, we are sharing some of the classic techniques taught by our Chefs in our programmes around the world each year. To kick off the series, here's how to make a Hollandaise sauce to go with eggs Benedict or fish.

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