LE MONDE Institute of Hotel & Tourism Studies is the leading Institute in the field of Tourism, Hospitality and Gastronomy Education in Greece. Their premises in Athens are visited on a daily basis by hundreds of culinary professionals, chefs, pastry chefs, bakers, young professionals, culinary students and food specialists in general.
Despite operating among the leaders in the catering market, the company has always been able to preserve its historical culture, a family business, next to its employees and to its customers. For the equipment of both VIP lounges and public areas of the Lens Stadium, where they operate, Dupont Restauration chose Electrolux Professional.
Passion, excellence, creativity, expertise, leading edge and tradition make for an exceptional combination and are some of the core values the Prue Leith Chefs Academy believes in.
The Ugento Castle shines again thanks to the D’Amore family, owners of the castle since 1643, who were looking to restore life and modernity to the ancient walls. Inside, there is an international cooking school open 12 months a year, the Puglia Culinary Center (PCC), a boutique hotel with 9 suites and "Il Tempo Nuovo" restaurant.
A 100.000 square meter area with 32 "food factories", 45 restaurants, 9 markets, 200 animals, 22 cultivated fields, 1 theater, 1 convention center, 6 educational theme areas, 700 jobs that become 3000 with the affiliated industries, an expected 6,000,000 visitors a year ... in short, just "cool"!
CROUS (Regional Center of University and School Works) of Limoges now has fifteen residences for approximately 2,600 students, 5 university restaurants and 4 cafeterias, 600,000 meals are served here each year.
At-Sunrice GlobalChef Academy has been cultivating global chefs and F&B professionals in an experiential environment of culinary authenticity, best-fit apprenticeship and innovation since 2001.
The ambition of Ecole Ferrières is to become the preferred school for current and future professionals within the hospitality, luxury and gastronomy industries.
The setting up of the new kitchen at Collège Liberté required a year of reflection and support. Stéphane Tembuyser, Executive chef, personally designed the kitchen plans. They passed from traditional production, to gas, to a much more modern tool.
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