Last week was a period of success for scholarship students from the G&G Pélisson Foundation for the Institut Paul Bocuse !
Cole was the clerk of Naïs Pirollet during the Bocuse d’Or Europe which took place in Budapest from March 23 to 24.
They have qualified for the Grand Final of the Bocuse d’Or in Lyon in January 2023.
A 100% Bocusian team: Naïs is a graduate of the 2017 Bachelor of Culinary Arts, Cole is a third-year student of the Bachelor Culinary Arts. And their coach Tabata Mey is also a graduate of the Institut Paul Bocuse.
At only 24 years old, Naïs Pirollet, who graduated top of her promotion in 2017, left her mark on the Bocuse d’Or. She became the first woman to represent France in the history of culinary competition. Her victory represents a historical event and is a distinct sign for the recognition of the talent of women in the kitchen and the evolution of these professions.
A few weeks ago, she was talking about her work with Cole.
Cole brings me his calm even in the storm and all his precious availability. And like me, he enjoys competition and never stops learning.
Thank you for being by my side.
Hugo is a second-year student of the Bachelor’s degree in International Hospitality Management. He won the 20th Trophy of the CDRE – Club of Directors of Restoration and Operations of France. For several months he prepared to participate in the final held in Paris on March 25th.
For the 20th edition, the seven finalist students have defined an innovative project, within the Abbaye des Vaux-de-Cernay (near Paris). It is a place secured by the Paris Society group to raise this concept to the similar levels of requirements and quality than its Parisian counterparts.
The candidates controlled the strategic and commercial positioning of this operation. They had to produce a video capsule and succeed in making it “a chic and tranquil place to relax”, in Accommodation and Catering with seminar space.
Hugo led a large-scale, innovative project on the Abbaye des Vaux de Cernay, a property of Paris Society, for the 20th edition of the CDRE Trophy.
Highly motivated and involved, Hugo was able to manage a challenging workload. In addition to the courses taken, requiring editorial expertise, abilities in many areas of the hotel and catering industry, analytical skills, method, oral insurance. He was composed throughout the process which began in October (6 months of long-term work), with many listening and questioning.
Nadine Chareyre, accommodation teacher
In Human Resources, their challenge was to recruit and maintain committed employees. The challenge was the loss of interest in the hotel and catering professions accentuated by the health crisis experienced for two years.
I emphasized the codes of the festive restaurants of the Paris Society group, according to my image. I had to be peculiar about our concept, the music, and the choice of words we use. I introduced my project with a video, then I inserted other recordings made in collaboration with another IPB student and concluded with a musical note on France Gall. I fully played the card on the festive side by integrating the seminar dimension required by the CDRE Trophy. Little things that made, in my opinion, the difference.
A few weeks ago, Hugo, in full preparation for the competition, told us:
A victory or a place on the podium would be a significant honor for me. This would symbolize the culmination of an exceptional adventure and recognition of the work provided during these few months. It would additionally allow me to consolidate myself in my future professional choices. However, it is already an immense pride for me to have the chance to represent our school in Paris and have been selected among the seven finalists of the competition.
The Foundation team is proud to support passionate, talented students who are the prospective leaders in the hospitality, restaurant, and culinary arts professions.
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