2024 Curriculum
2024 Curriculum 1
On hold
Workshop for chefs
The lecturer will be Nicolas Brenelière, who is the executive chef at 'Paradis Latin' along with Guy Savoy and Pierre Hermé. He has been working in high-end restaurants around the world for over 10 years.
Each one-day workshop will consist of one of the following four themes.
Day01
The details that turn one dish into a great dish.
Day02
sauce and gravy
Day03
The epic history of soup
Day04
modern plating techniques
Date and time: On hold (4 days)
*It is possible to take the course for just one day. However, priority will be given to participants who have taken the course for all days.
Number of participants: 15 people (per day)
Location: Tokyo
About the lecturer Nicolas Breneliere
I started my career as a pastry chef for two years starting in 2002. After obtaining a vocational education certificate in France, I moved to the UK and spent a year working with Mr. Raymond Blanc to enhance and refine my sensitivity and basic skills. After that, I gained experience in Greece, Ireland, the Netherlands, etc., and became sous chef in Spain for Patrick Bausier, a disciple of Paul Bocuse. As a chef at a number of high-end restaurants, I acquired all kinds of basic knowledge and skills, and was also involved in supervising an in-flight restaurant concept for first class passengers on Etihad Airways based in Abu Dhabi, United Arab Emirates. After this experience in the aviation industry, I became head chef at Relais & Château La Pinsonnière, a summer restaurant in Canada, where I created gastronomic cuisine that was a modern take on Quebec classics. In 2014, I joined Anais, a company in Paris that organizes high-quality dining services for companies and organizations. While working with the company's founder, a new opportunity arose to discover the world of entrepreneurship. I was able to perfect my knowledge and cuisine in a competitive market alongside prominent actors in the industry. I then moved to Portugal and started a restaurant, but due to personal reasons I returned to Paris and I am currently the executive chef at Paradis Latin. Here, along with Guy Savoy for salty dishes and Pierre Hermé for sweet dishes, we propose cuisine with international inspiration.
Nicolas BRENELIERE is also EURO TOQUES JEUNES Society President
2024 Curriculum 2
November 26th to 29th
Overseas customer service - skills and manners
EHL (Hospitality Business School) is the world's first hotel school, founded in 1893. In 2023, it was ranked as one of the best universities in hospitality and leisure management for the fifth consecutive year by the Quacquarelli Simmons (QS) World University Rankings.
This module explores the importance of the soft skills, in addition to etiquette and etiquette in high society and dress codes for various situations. You will learn the relational intelligence (communication skills) and emotional intelligence (ability to read how others are feeling) necessary to personalize work to suit the client expectations in customer service in multinational and multicultural environment, and how to deal with the values that should be embodied as a brand.
This module “Etiquette and Protocol in the Professional World - Soft Skills and Manners in a Multinational Environment'' is included in a corpus dedicated to Etiquette and Protocol in the Professional World, and focuses on international cultural environments.
In addition, you will look at the environment in which you interact with clients from various countries including Europe and America, and learn how to avoid mistakes in your work, overcome stereotypes, and face various environments.
Date and time: ① Nov 26-27, ② Nov 28-29
Number of participants: 20 people each
Location: Tokyo
About Ecole Hoteliere de Lausanne
EHL Group is the global reference in education, innovation and
consulting for the hospitality and service sector.
With expertise dating back to 1893, EHL Group now offers a wide range of
leading educational programs from apprenticeships to master's degrees,
as well as professional and executive education, on three campuses in
Switzerland and Singapore. EHL Group also offers consulting and
certification services to companies and learning centers around the world.
True to its values and committed to building a sustainable world, EHL
Group's purpose is to provide education, services, and working
environments that are people-centered and open to the world.
About instructor Christophe LAURENT
Christophe Laurent is an EHL Group Values Ambassador. He oversees the respect and implementation of EHL Group's values on the Ecole Hôtelière de Lausanne campus and all other EHL Group academic locations.
Prior to joining EHL, he held operational and management responsibilities for some of the UK's finest restaurants and hotels.
In 1991, he was awarded the Meilleur Ouvrier de Grande Bretagne (MOGB) in the Table Art (Art de la Table) category by the French Academy of Culinary Arts. Additionally, his professional activities span the globe, lecturing at university hospitality departments and sharing his experiences with key players in the hospitality industry. Her areas of expertise include recognizing and implementing professional and business values, caring for and managing multicultural customers, international business etiquette, gastronomic arts and culture, and numerous other food and beverage-related topics.
British MOGB or FrenchMOF is the ultimate chapter for the craftsman, the film industry's equivalent of an Academy Award or an Olympic gold medal. This chapter is awarded every four years by the French Academy of Culinary Arts and is officially recognized by the French Ministry of Education. In the competition, participants must achieve a minimum of 85% of the target, and their performance will be judged by the most distinguished judges among their fellow artisans. This chapter is awarded to the best in each category and is highly regarded.
The award was not only an opportunity to generate new ideas and concepts, but also an opportunity to train and mentor highly motivated candidates to prepare them for the challenges of the fascinating and ever-changing world of hospitality. I did.
2024 Curriculum 3
October 28th to 31st
Advanced sommelier session
- Comprehensive wine tasting
The lecturer will be Sylvain ALBERT, a true wine globetrotter who has been a world wine pioneer for over 25 years. He spent many years touring the best vineyards around the world, and in 2000 opened Le Taste Monde, a restaurant in Paris that focuses on wines from around the world outside of France. Sylvain's passion for excellence made this restaurant a unique tasting space.
Mr. Albert also teaches at hotel schools (Vatel, Le Cordon Bleu) and shares his vision for his work. He is also an excellent wine connoisseur and generously shares his knowledge.
He is also currently the director of the Center Franck Thomas Formation, a wine academy in Paris. Frank Thomas (MOF (French National Craftsman of the Year), France's Best Sommelier, and Europe's Best Sommelier) described Sylvain as ``a true encounter that the world of wine has to offer,'' and praised him for his knowledge of wine. "I highly appreciate your attitude of spreading the word".
Each session consists of four themes (Intuitive Tasting, Geo-Perceptual Tasting, Touch of Wine, Terroir Matching & Food-Wine Compatibility) for each half-day.
Date and time: ① October 28-29, ② October 30-31
Number of participants: 20 people each
Location: Tokyo (currently being adjusted)
PRICE
■Workshop for chefs
Per day
1st day
2nd day
3rd day
4th day
95,000yen
90,000yen
85,000yen
80,000yen
Total
95,000yen
180,000yen
255,000yen
320,000yen
*Minimum 12 people, maximum 15 people
■Skills and manners for dealing with customers from overseas
2 days 375,000 yen
10% OFF
when booking 3 or more seats at the same time
*Minimum 12 people, maximum 20 people
■Advance Sommelier session
2 days 160,000 yen
10% OFF
when booking 3 or more seats at the same time
*Minimum 12 people, maximum 20 people
Includes:
All instructor and related fees
Products and venue
Event management
Interpretation, translation, Japanese report writing
Welcome Coffee & Break, Lunch - Closing Ceremony
Tax