Newsletter June
News & Events
Colombian gastronomic trends
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On June 15 2016, the Universidad San Francisco de Quito and the Colombian Embassy
in Ecuador organized a culinary class given by the Colombian Chef Leonor Espinosa who
explained the Colombian gastronomic trends.
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News & Events
IPB Concept Restaurant Presentation – Year 3 Final Project
In Singapore, the Year 3 students of the class of 2014 batch presented their final year
concept restaurant project to Chef Otto Weibel, Chef Douglas and Sophie Reynaud who
formed part of the jury assessing their project.
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News & Events
Delegation from Institut Paul Bocuse visits Woosong University
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From June 26 to June 28 2016, delegates of Institut Paul Bocuse visited Woosong
University - one of the newest members of the Worldwide Alliance - in the great
Republic of Korea. Campuses tours, culinary demonstration and meetings were at the
program.
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News & Events
Special cooking class with famous Chef Ota Tadamichi
In June 2016, Chef Ota Tadamichi gave a special cooking class to HYOEI second-year
students. Chef Tadamichi is recognized by the Japanese food industry and is very famous
in Japan. He participated to a TV cooking show named Iron Chef few years ago.
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News & Events
“Patisseries of the world seminar” in Institut Paul Bocuse
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From May 30 to June 3 2016, students from the Institut Paul Bocuse’s Baking and
Pastry Expertise specialization took part in a world patisserie seminar featuring
meetings, lectures and various pastry workshops with Chef Prudhomme (USFQ) and Chef
Tan (ITE).
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News & Events
Mexican researcher from ESDAI visited Institut Paul Bocuse
Dr. Nahieli Greaves Fernández, researcher at ESDAI-Universidad Panamericana, travelled
to Institut Paul Bocuse in order to participate to the project “Eating In & Out”, an
international observatory of culinary and eating practices.
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News & Events
Students of Johnson & Wales University visit USIL for a Peruvian Culinary Experience
For the fifth consecutive year, students of Johnson & Wales University from the Bachelor
in Culinary Arts, Pastry and Nutrition, choose Lima, Peru and USIL to learn about
Peruvian gastronomy and culture. A four-week intensive program!
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Focus Culture
2016 Confucian-style commencement ceremony of NKUHT
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The 2016 Commencement Ceremony of NKUHT was held on June 23 , 2016. It
adopted the ancient Confucian-Style to show the traditional values of respect for
teachers and disciplines. The new President, Dr. Lin, addressed congratulations to
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students and presented graduation certificates to the graduates