Workshop Le Cordon Bleu

3-Day Culinary Workshop on Innovation, Creativity and Design

for the Restaurant Industry

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"

The Cordon Bleu, ESSEC Food Business Challenges Chair is delighted with this first collaboration that will, through an innovative and uniting project, allow for skills and knowledge to intertwine, as a feast for both the eyes and palate!

It was such a great experience to combine diverse expertises and to coach these wonderful teams!

Congratulations to the 2 winning teams.

« Tabl’oh » at the confluence between arts and gastronomy selected by the professional jury.

The other winning team won the audience prize with their Historical Journey to ancient times cuisine.