Eastern Mediterranean University (EMU) Tourism Faculty hosted Maxime Moise from renowned Culinary Arts and Hospitality School Paul Bocuse from France. Achieving a phenomenal success by being a member of The Alliance by Institut Paul Bocuse, EMU Tourism Faculty hosted an important event. Alliance by Institut Paul Bocuse Strategic Partnerships Manager and Chef Maxime Moise came together with the students of EMU Gastronomy and Culinary Arts Program to give a seminar and to cook French Cuisine together.
Making a statement regarding the visit, EMU Tourism Faculty Dean Prof. Dr. Hasan Kılıç expressed their pride for the partnership and stated the fact that EMU Tourism Faculty is the only education institution from Cyprus to be a member of The Allieance by Institut Paul Bocuse which has 21 members from 17 different countries around the world. Prof. Dr. Kılıç shared that with the said event, EMU’s relation with The Alliance by Institut Paul Bocuse was strengthened and EMU students had an importance experience.
Stating that EMU Tourism Faculty, Gastronomy and Culinary Arts, Culinary Arts, and Pastry and Baking programs’ students got together with the Alliance by Institut Paul Bocuse Strategic Partnerships Manager and Chef Maxime Moise within the scope of the seminar that took place at EMU Tourism Faculty conference hall, Prof. Dr. Kılıç explained that the students received 2-day applied training on French Cuisine. On the last day of the training, students were able to successfully prepare and present a menu consisting of Dubarry Veloute – Roasted Cauliflower & Poached Egg, Veal Blanquette, Old Fashioned Style Garnish & Pilaf Rice and, Galette Des Rois.
During his statement, Prof. Dr. Kılıç said; “The main purpose of the Alliance by Institut Paul Bocuse is to bring the world’s best higher education institutions together, to introduce and improve the professions of hospitality, catering and culinary arts management. Apart from having access to innovative pedagogical approaches, the Institut members can also access cultural richness. Such kind of wide variety and multiculturalism enables students to obtain both social and professional skills. In addition to their knowledge, this real-world access and understanding enables them to meet the expectations of the hospitality industry”.
