Kamado in Lyon at the heart of the Institut Paul Bocuse

The kamado, a type of Japanese ceramic grill, has several benefits in a cooking school, including:

1 – Versatility of cooking :
The kamado allows several cooking techniques such as grilling, smoking, rotisserie, baking or slow cooking. This allows students to practice a range of methods with a single piece of equipment.

2 – Precision and temperature control :
Thanks to its ceramic design, the kamado retains and regulates heat very well. Students learn to manage temperatures in subtle ways, which is crucial for mastering long or delicate cooking.

3 – Enrichment of flavours :
The kamado’s ability to smoke food allows students to explore smoking techniques and discover the nuances of taste they bring, while developing their creativity.
4. Energy efficiency: Kamado uses less charcoal than traditional grills, as its ceramic structure retains heat better. This allows students to understand the importance of energy efficiency in the kitchen.

4 – Uniform cooking :
The heat diffuses evenly throughout the kamado, ensuring that the food cooks evenly. Students learn to master perfect cooking, especially for meats.

5 – Sustainability and sustainable development :
Its robustness and low carbon requirement make it a more environmentally friendly tool. It also allows students to become familiar with eco-responsible culinary practices.

6 – Traditional experience and innovation :
Kamado is a combination of traditional techniques and modern performances, allowing students to explore ancestral recipes while using contemporary equipment.

A new name for a new ambition: the Institut Paul Bocuse becomes the Institut Lyfe. The Institut Paul Bocuse, an international hotel management school, culinary arts, restaurant and hotel business, is evolving to become the Lyfe Institute.

Florent Boivin is the chef who succeeds in everything. At just 36 years old, he embodies the new generation of chefs: creative, determined but above all talented. After a flawless academic career (CAP-BEP, Bac Pro, BTS), he entered the big houses and quickly got noticed.

He worked with Jacques Decoret, the Pourcel brothers and Michel Troisgros who appointed him chef of his restaurant. In 2011, he was consecrated: he obtained, on the first try, the title of Meilleur Ouvrier de France.

Passionate and fascinating, the chef likes to pass on to young people and it shows. In three years, he has become one of the key figures of the Institut Paul Bocuse.

Definitely friendly and generous, he is an example to follow for all apprentice cooks!

Learn more about Chef Florent Boivin.

Bocuse d’Or: a new team from France “Serge Vieira promotion”
Invested in the Bocuse d’Or adventure since 2008, the Michelin-starred chef Meilleur Ouvrier de France Romuald Fassenet succeeds chef Serge Vieira as president of Team France surrounded by many chefs who are invested in the adventure. Surrounded by many chefs who are members of the Team, including Fabrice Prochasson (MOF) and vice-president of Team France, Davy Tissot (MOF, Bocuse d’Or 2021), Yohann Chapuis* (treasurer), Nicolas Sale, Florent Boivin (MOF), Emmanuel Renaut*** (MOF), Eric Pras *** (MOF), Franck Putelat** (MOF, Bocuse d’Or Silver 2003) and François Adamski (Bocuse d’Or 2001, MOF) honorary president, he wishes to continue the work started by Serge Vieira through the victory of chef Davy Tissot and the performance by the candidate Naïs Pirollet.
Source: Gastronomic News

The title of MOF, or “Meilleur Ouvrier de France“, is the holy grail of competitions for crafts trades. In the kitchen, he celebrates technical excellence and French gastronomy.
Source: for more information.