New CampusWorking with us
The future of the Institut Paul Bocuse
The G&G Pélisson Foundation supports Institut Paul Bocuse’s new campus project, for which the first symbolic stone of its future Hospitality and Food Service Centre was laid on 8 October 2019. The ceremony was also marked by the official launch of a national fundraising initiative, which aims to collect € 7 million.
Your confidence and generosity will enable Institut Paul Bocuse to pursue its development as an increasingly innovative, responsible and international institution. A world-renowned learning environment, where a unique set of industry-specific soft skills and know-how is passed on by a team of leading experts.
This extension and development project will make it possible to accommodate 300 more students and to respond to educational, technological and societal changes. It will also provide students and researchers with a unique living and study environment adapted to the rhythm of their time.
By supporting this project, you are taking part in the creation of a Campus focused on students and you are giving life to :
- spaces equipped with innovative teaching materials,
- places where gestures and techniques are transmitted,
- a responsible campus.
A project around 3 strategic orientations
Imagining the Institut Paul Bocuse of tomorrow, means imagining an environment designed to encourage creativity and human interactions.
- It means offering our student-entrepreneurs a space where they can experiment in order to accomplish their projects, such as creating events and testing out new pop-up food service concepts.
- It means offering our students teaching and learning spaces equipped with innovative technological culinary science material to help them master their techniques and pick up new skills. They will learn all about teamwork in laboratories designed with special collaborative working stations, and diversify their skills thanks to modular food service spaces.
Imagining the Institut Paul Bocuse of tomorrow, means imagining a stimulating learning environment.
- It means offering each of our students high-quality practice spaces, where they can grow their talent in a convivial learning environment that encourages sharing and interaction, such as working in teams in specially designed coworking spaces, or being able to concentrate fully on their assignments in individual learning pods. A music studio, top-class sports facilities and spaces designed specifically for our student clubs and societies will encourage our students to develop individually as well as professionally.
- It means being able to pass on all the generosity and virtue of management roles in the hospitality, food service and culinary arts professions by offering our students opportunities to learn in inspirational practice spaces that encourage the development of a spirit of sharing and a proud feeling of belonging.
Imagining the Institut Paul Bocuse of tomorrow, means imagining a responsible campus in order to develop our students’ awareness of societal issues.
- It means supporting the eco-mobility project for all of our students, faculty members and staff: organising and planning car-sharing, making it possible to travel between sites on campus by electric bike, and building bike shelters.
- It means financing our kitchen garden and its composting system, recuperating rain water and managing to recycle our waste so that students understand anti-food waste initiatives.
- It means contributing to protecting biodiversity on campus, such as the purchase of Institut Paul Bocuse bee hives…
The Fundraising Committee
The Fundraising Committee includes leading figures from the culinary world, executive committee members, along with sponsors and volunteers from the G&G Pélisson Foundation who have expressed their commitment to playing an active role in the development of the facilities at Institut Paul Bocuse.
- Alain Mérieux, Honorary President, Chairman and founder of the bioMérieux pharmaceutical group.
- Philippe Sans, President of the fundraising campaign, Foundation Administrator since 2015, Executive Vice President – Strategy and Planning of Institut Mérieux, and sponsor.
- Anne-Sophie Pic, three-Michelin-starred chef and owner of the La Maison Pic gastronomic restaurant located in Valence, France.
- Dominique Loiseau, President of groupe Bernard-Loiseau.
- Sven Boinet, Executive Managing Director of Accor.