Our two renowned establishments share a common goal in training international participants to the future requirement of the different food sectors. It was only natural that we decided to combine our know-hows into a global force thanks to the complementary nature of our culinary and business expertise.
ESSEC and Le Cordon Bleu have come together to create a 3-day workshop around innovation, creativity and design. The aim of this project is to combine the skills and knowledge of business school and culinary school students. Mixed teams have been tasked with creating a nomadic restaurant concept.
In combining the perfection of the culinary arts, taste and beauty, with the reflection on new eating habits, as well as creativity and design, we have given birth to this first project “My Restaurant on the Move”!
Innovation, Creativity & Design
"My Restaurant on the Move"