After a two-year hold on travel, students at the Centre for Hospitality and Culinary Arts (CHCA) are Europe-bound again, learning the art of pastry making in France and honing Italian culinary techniques in a region renowned for Parmigiano Reggiano cheese, Prosciutto di Parma and other delicacies.
Right now, 18 students in the Advanced French Patisserie program are studying the trade at École Nationale Supérieure de Pâtisserie (ENSP) in Lyon, France, a school launched by legendary chef Alain Ducasse. The students participate in a month of instruction at the ENSP labs (in a castle!) before heading out on eight-week work placements at restaurants, hotels and bakeries across France.
“It has been an amazing experience," Advanced French Patisserie student Abbey Cooper (pictured) said. "I’ve met a lot of talented chefs who I had the opportunity to learn from, and I got to travel to new places, creating memories that will stay with me forever.“
Tony Garcia, CHCA’s Director, Academic Operations, Culinary and Hospitality, and Culinary Art Services and Partner Engagement, said the program gives students access to global leaders in the trade; Ducasse has earned many Michelin stars and ENSP is a pastry education leader in France.
“ENSP has many faculty who are Meilleurs Ouvriers de France (MOFs), the highest achievement for a craftsperson in France,” he said. “It’s an honour to have them teaching our students. Outside of that, these instructors have connections with incredible pastry shops and students end up doing their field placements at remarkable places."
CHCA forged a partnership with ENSP in 2014 when Ducasse visited George Brown College. Follow the Centre for Hospitality and Culinary Arts on Instagram @gbcchca to check out students’ experiences in France.
Want to experience the connection between food and life in France? Apply for spring 2023!
Studying Italian culinary traditions in Parma
Students in the long-running Culinary Arts – Italian program are in Parma, Italy to study at ALMA, the International School of Italian Cuisine (Scuola Internazionale di Cucina). Students experience the gastronomic gems of the region by visiting local vineyards, cheese-making facilities and local markets. They also develop skills in restaurants and hotels during a 12-week work placement.
Students from this program move on to amazing things. Allen Huynh, a 2015 graduate, is now a sous chef at Osteria Francescana, the restaurant in Modena, Italy that earned three Michelin stars and is run by renowned chef Massimo Bottura. Read about Huynh’s professional success.
George Brown hosted Bottura in 2015 when he participated in an In Conversation event and held cooking demonstrations at the Chef School.
“There’s something to be said about going to the source of great global cuisine and pastry," Garcia said. “There's something about being exposed to the history of why it is the way it is. And there's also something about learning from the best.”
Want to experience Italian culinary traditions and learn the techniques that make Italian cuisine famous around the world? Apply now for spring 2023!
