Partnerships around the world
Schools, associations, academies: because creation is also invented every day and because we believe in sharing experience, we have developed partnerships with the major culinary figures worldwide.
Partners Les vergers Boiron
Académie Nationale de Cuisine
L'Académie Nationale de Cuisine (French National Cooking Academy) is a young international association.
Its mission is to promote, preserve, teach and ensure the dissemination of French cuisine in the pure tradition of culinary arts, both in France and abroad.
Since its foundation in September 2003, Omnivore seeks to show the young talents of French and international cuisine through a series of publications and culinary festivals.
Championnat de France du Dessert
Le Championnat de France du Dessert (French Dessert Championship) was created by CEDUS (Center for Study and Documentation about Sugar) in 1974, in collaboration with the French ministry of education and hotel industry and catering professionals.
It promotes pastry practice in the catering industry and recognizes the best pastry chefs.
MOF Pâtissier Confiseur
In June 2013, Pastry and Confectionary MOF Pâtissiers Confiseurs established the Association « Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs » – AMOFPC – to promote their fascinating and creative profession.
The aim and purpose of the association is to promote the title of « Un des Meilleurs Ouvriers de France Pâtissier Confiseur » and to encourage young talents to compete and win the contest.
MOF Chocolatier Confiseur
The French Confederation of Chocolate Makers and Confectioners represents the profession, promotes chocolate-making and confectionary and defends chocolate, confectionary and biscuit artisans and traders.
Académie culinaire de France
L’Académie Culinaire de France (French Culinary Academy) was created in 1883 by Joseph Favre and is the oldest association of Culinary and Pastry Chefs in the world.
WCR Women Chefs & restaurateurs
Established by Barbara Tropp and seven pioneering women chefs and restaurateurs, WCR is an active resource for women seeking to advance culinary education and gain recognition in various areas of the food and beverage industry.
Tradition Gourmande aims to bring together established pastry chefs, confectioners and chocolate and ice cream makers, who are recognized as authorities in their fields and promote traditional know-how.
Traiteurs de France
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers.
With 36 members, this network is a leader in culinary innovation, in the art of hospitality and sustainable events.
UK Pastry Club
The "UK pastry club" has been created to select, present and support a British team to compete at the most prestigious biennial competition in pastry: the World Pastry Cup.
Freddy Diaz is President at AlambiQ mixology consulting firm and has worked with the world's leading brands, corporations, and spirits suppliers.
He prides himself by using fruit purees, unique ingredients, and high-quality spirits.
Relais Desserts has been grouping French Haute Pâtisserie world elite together for 35 years, to ensure it shines all over the world.
AUT (New Zealand)
Ecole de Pâtisserie, New Zealand.
Heavenly Sweet (Indonesia)
In 2012, Heavenly Sweet Academy was established with a vision to better equip individuals with a strong passion for pastry and the arts of cake decorating.
This is achieved by inviting renowned professional chefs from all around the world to teach at a world-class facility kitchen.
After graduating from AUT Institute in New Zealand and working in the most prestigious kitchens in the world, Li Hao founded the "Haollee Baking Classroom" in 2009.
Institut culinaire français L’Arome (China)
L'Arôme is a French Culinary Institute founded in Shanghai by Ximin Liu and his wife Coco Wong, who both have a passion for France
This school offers pastry and bakery courses.
Belle vie is a pastry school in China.
Hoseo University (Korea)
Partner university in Korea.
Chocolate Academy (Japan)
Barry Callebaut Chocolate Academy, Japan.
Directed by Martin Lippo, Nitroschool is an international school focused on working with liquid nitrogen. It is located in the heart of Barcelona, capital of the new culinary techniques.
Directed by Martin Lippo, Vakuum, is an international school focused on working with vacuum cooking.
Chocolate Academy (Germany)
Barry Callebaut Chocolate Academy, Germany.
Carpigianni Gelato University (Italy)
Carpigiani Gelato University is a cultural project that aims to sustain the development of gelato business and to teach the pleasure and taste of artisan gelato around the world.
All over the world, it assists and trains artisan entrepreneurs who want to start a gelato business and those who are already working, in order to confirm the excellence of Italian tradition.
CAST Alimenti (Italy)
CAST Alimenti (Food, Art, Science and Technology Centre), is a training and specialization school founded in Brescia in 1997.
CAST Alimenti is the only school in Italy providing specific courses in all culinary arts in specially equipped classrooms. CAST Alimenti deals with young students and established professionals as well, providing educators and equipment to integrate knowledge and know-how.
Etoile Academy Boscolo
Etoile Academy training method comes from the visionary mind of its founder, chef Rossano Boscolo, in 1982.
Over 30,000 chefs have studied at the Etoile – among them the most talented Italian professionals – and are now working in culinary arts, from catering to education.
Uluslararası Servis & Lezzet Akademisi (Turkey)
In Turkey, the international hospitality and culinary Academy offers certifications in hotel management and culinary arts.
Chocolate Academy (Turkey)
Barry Callebaut Chocolate Academy, Turkey.
Ashanti School (Poland)
The mission of ASHANTI, International School of Culinary Arts, is to provide a comprehensive culinary knowledge to Polish chefs, chocolate makers, bartenders, sommeliers and amateurs who want to improve their skills.
Students will learn more than just proven recipes; they will also gain the know-how to create their own original recipes and develop an ability to collaborate effectively within teams.
Chocolate Academy (Poland)
Barry Callebaut Chocolate Academy, Poland.
Gastgewerbefachschule (GAFA) Vienne (Austria)
GAFA supports the following: "Judenplatz must be at the top of culinary arts!”.
GAFA’s approach is a result-focused education in gastronomy, language and vocational theory.
École Lenôtre (France)
In 1971, Gaston Lenôtre founded the first French school of gastronomy.
His goal is to pass down his know-how to his peers so they continue his legacy.
La maison de la crème (France)
La Maison de la Crème is a center dedicated to excellence in sharing knowledge and teaching and is open to both French and international professionals.
École Gastronomique Bellouet Conseil (France)
Created in June 1989, Bellouet Conseil School was first situated at 48 rue de Sèvres Paris 7ème.
Thanks to the collaboration of G. Joël Bellouet, who had previously taught at Lenôtre School, and Jean-Michel Perruchon, who had previously worked as the deputy pastry chef at Fauchon, this school has become famous and is now renowned around the world.
L’École Stéphane Glacier
Stéphane Glacier’s school is open to amateurs and catering professionals. Stéphane Glacier offers advanced training courses to pastry, confectionary and chocolate professionals.
Nearly 20 training courses are animated every year by Stéphane Glacier, Alexandra Garaffi and by renowned and talented professionals.
Chocolate Academy (France)
Barry Callebaut Chocolate Academy, France.
International Culinary Education Center (United States)
As one of the largest and most diverse culinary schools in the world, ICE has helps thousands of students to find their culinary voice.
Johnson & Wales (United States)
Johnson & Wales University was founded in 1914 in the United States and welcomes over 3,400 students every year.
Lenôtre Culinary Institute (Untied States)
The Culinary Institute Lenôtre® (CIL) in Houston, Texas, is a close-knit community that aims to train and welcome the culinary experts of tomorrow into its international family of renowned chefs and hospitality workers.