Dear Disciples Friends,
We hope this newsletter finds you well and that your passion for gastronomy continues to burn brightly.
At the Institut Disciples Escoffier, we're delighted to share the latest news and exciting events with you, especially as we celebrate the tenth anniversary of our founding in 2024.
New Courses and Programmes :
We are delighted to announce the launch this semester of exciting new courses, celebrating our ongoing commitment to quality culinary education. From avant-garde cooking, artisan bread baking and healthy-food cooking, to the art of food photography, these programmes are designed to enrich your culinary skills and broaden your understanding of the food industry.
We are also proud to announce the opening of the Professional Bachelor MACAT (Métiers des arts culinaires et des arts de la table) at the start of the new academic year, with a specific "International Gastronomic Heritage Disciples Escoffier" course. This programme has been launched by Institut Disciples Escoffier France in partnership with CY Cergy Paris University and the Institution Notre Dame La Riche in Tours. This work-linked degree strengthens the academic training on offer, particularly for young people who are attracted by 'top-of-the-range' catering and who are looking for a very high level of technical expertise combined with business management skills.
To find out more about this Professional Bachelor Degree, we invite you to read the presentation brochure.
Events and Workshops :
In honour of our tenth anniversary, get ready for special events throughout the year. From demonstrations by renowned chefs to hands-on sessions on advanced pastry and baking techniques, these events will provide an unforgettable culinary experience.
On 22 January, Michelin-starred chef Thierry Drapeau visited our school in Hong Kong and led a cookery class followed by a private dinner concocted by the chef with 3 former students. It was an extraordinary experience for the participating students, who learned how to prepare a Michelin-starred chef's signature dish, while enjoying a full French dinner.
Florian Muller, Executive Chef at the Park Lane Hong Kong Hotel, and Jean-François Brouck, Chef Instructor at Institut Disciples Escoffier in Bangkok, were also invited to visit our school in Hong Kong. Cooking demonstrations were organised with them to raise public interest in French gastronomy and promote our training programmes.
Suivez-nous 
