Cooperation between St Joseph University and Paul Bocuse Gastronomy Institute on culinary art

The president of the Saint Joseph University, Prof. Salim Daccache, signed yesterday an agreement with the Paul Bocuse Gastronomy Institute represented by Paul Flori in the presence of the director of the school of business, Joseph Chehab and the general consul of France, in addition to a number of university staff and figures from the hospitality sector. The agreement provides for the training of St. Joseph University students at the French institute on the latest innovative culinary approaches and techniques, particularly in the sweets and pastries industry. It also arranges an exchange of faculty staff between the two parties. On the occasion, Daccache pointed out that the accession of the University’s business school, which comprises the hospitality department, to the Institute Paul Bocuse Worldwide Alliance designates a determination for partnership and cooperation in the culinary industry and the training of professional chefs.” Flori, in his turn, stressed the importance of commitment by the University to the academic education because as he said “the needs in this respect are huge around the globe, especially in view of the unstable conditions everywhere.” (Al Mustaqbal, April 12, 2016)