The Israeli Institute of Culinary Arts, Bishulim is proud to announce the international cooperation with leading French Culinary and Pastry School, DUCASSE Education founded by Chef Alain Ducasse.
Due to the extensive network connections in the international culinary arena, Bishulim is expanding its overseas activities and cooperating with leading schools around the world, in order to enable its students to enrich their international knowledge and take it as far as possible.
The two schools created an integrated curriculum in which graduates of Bishulim will be able to continue their studies and specialize at Ducasse Education. The program includes internships in world-renowned restaurants and receives a recognized international certificate.
"This cooperation allows our students to be expend their techniques, methods and expose to raw materials that necessary to succeed in the highest level around the world. Our main goal is to transform our students into leading culinary professionals" explains Barry Sayag, head of the school's pastry program.
The joint work process between the two schools does not end at that point. In November, Chef Eden Elkobi, one of Bishulim faculty, will be hosting at the Ducasse Education a master class on an international patisserie with middle-eastern flavors.
In March 2019, the chef Mark Guillain-Williams will arrive to Israel for an exclusive hands-on master class to share Alain Ducasse three stars’ dishes.
The main objective of the cooperation between the two schools is to facilitate knowledge and mutual fertilization, to expose both school students to new sources of knowledge and inspiration.
Cyril Lanrezac, DUCASSE Education’s CEO declares “DUCASSE Education is delighted to officially state the partnership with the Israeli Institute of Culinary Arts. The aim of this collaboration is to deliver the highest level of training in the field of Culinary & Pastry Arts for students aspiring to become recognized top professionals. In addition to expand their awareness and develop cultural sensitivity, Bishulim’s graduates will study alongside international students and experienced professionals which is an invaluable source of information to enhance their techniques, know-how and creativity. We look forward to welcome them in France”.