# Institut Disciples Escoffier

> The Institut Disciples Escoffier is a professional culinary school launched by the world’s largest chef association. We seek to continue inspiring new careers and strive to share with students our passion and know-how for fine cuisine and French gastronomy.


## Posts

- [The Training of Trainers on French Cooking for Vocational Culinary Teaching (ToT) 2025 Concludes Successfully at BBPPMPV Bispar, Indonesia](https://www.institutescoffier.com/training-of-trainers-indonesia/): The “Training of Trainers on French Cooking for Vocational Culinary Teaching (ToT)” was officially held once again from October 13th to October 31st, 2025, at BBPPMPV Bispar, West Java, Indonesia.
- [Alumni Shine at Hong Kong Palace Museum’s Fencing Exhibition Match in Support of the 2025 National Games](https://www.institutescoffier.com/alumni-shine-at-hong-kong-palace-museum/): In a dazzling fusion of sports, culture, and culinary arts, our esteemed alumni from the IDE Professional Diploma Programs in French Cuisine and Pastry contributed significantly to the historic “Palace of Champions: Fencing for Spirit” exhibition match at the Hong Kong Palace Museum on August 26, 2025. 
- [Patrick Fournes, Master Chef Instructor, Cuisine, Guangzhou](https://www.institutescoffier.com/patrick-fournes/): With over 40 years of professional experience, including 30 years in luxury hotels, Michelin-starred restaurants, and high-end catering across the globe, Chef Georges Ringeisen has dedicated the past decade to shaping the next generation of culinary talent.
- [Christian Gillet, French Baking Champion, and Rachel Blanchon, Scientist](https://www.institutescoffier.com/christian-gllet-and-rachel-blanchon/): Christian Gillet, French Baking Champion, and Rachel Blanchon, Scientist. Together, they co-authored the French bakery reference book “Devenir Boulanger” and co-founded the company "Pour Apprendre autrement" (rebranded as "BakeLabRC" in 2023). 
- [Benoît Witz, Michelin Green Star, Jardin Secret, Cotignac, France](https://www.institutescoffier.com/benoit-witz/): Originally from a small village between the Vosges and Germany, Benoît developed his passion for cooking on the family farm, where large communal meals nurtured his calling as a chef.
- [Georges Ringeisen, Program Director, Master Chef Instructor, Cuisine, Hong Kong](https://www.institutescoffier.com/georges-ringeisen/): With over 40 years of professional experience, including 30 years in luxury hotels, Michelin-starred restaurants, and high-end catering across the globe, Chef Georges Ringeisen has dedicated the past decade to shaping the next generation of culinary talent.
- [Elevate Your Career with a Bachelor’s Degree in Sweet Culinary Arts & Entrepreneurship](https://www.institutescoffier.com/bachelors-degree-in-pastry-and-entrepreneurship-in-france/): Graduates of IDE’s Diploma in Bakery or Pastry can now elevate their culinary journey through a prestigious partnership with Institut Culinaire de France, Bordeaux, earning a Bachelor’s in Sweet Culinary Arts & Entrepreneurship in just one year—preparing to lead the sweet culinary world.
- [IDE Hosts Exclusive Culinary Events with Michelin Green Star Chef Benoit Witz in Manila and Hong Kong](https://www.institutescoffier.com/ide-hosts-exclusive-culinary-events/): Institut Disciples Escoffier (IDE) proudly hosted a series of exclusive culinary events in early April 2025, featuring acclaimed French chef Benoit Witz, recipient of the prestigious Michelin Green Star and head chef of Jardin Secret Restaurant in France.
- [Emmanuel Souliere, Master Chef Instructor, Cuisine, Hong Kong](https://www.institutescoffier.com/emmanuel-souliere/): Emmanuel Souliere’s illustrious career is a testament to his unwavering dedication and exceptional talent. In 2017, he captivated the culinary world as a finalist in the prestigious World Championship of Pâté Croûte in Lyon. His journey includes esteemed Executive Chef roles at flagship Hilton Worldwide hotels, including the luxurious Conrad Beijing, as well as prominent Hilton properties in Singapore and Shanghai. 
- [How Restaurants Get Michelin-Stars: What It Takes to Shine in the Culinary Galaxy](https://www.institutescoffier.com/how-restaurants-get-michelin-stars/): Every now and then, you’ll hear the phrase “Michelin-starred restaurant” whispered in awe. It’s not just a badge of honour; it’s a golden ticket to the culinary galaxy, a recognition that restaurants around the world aspire to reach. But what makes a restaurant worthy of the starry spotlight?
- [How to Become a Michelin-Star Chef: What It Takes to Earn Your Star](https://www.institutescoffier.com/how-to-become-michelin-star-chef/): The culinary world is filled with glittering awards, but one title stands out above the rest: the Michelin Star. It’s the gold standard, the holy grail for chefs around the globe. Imagine earning your place in the ranks of some of the most respected culinary artists like Alain Ducasse, Gordon Ramsay, or Massimo Bottura. 
- [Executive Chef vs Head Chef: Who’s the Real Kitchen King?](https://www.institutescoffier.com/executive-chef-vs-head-chef/):  you’ve ever peeked behind the scenes of a busy restaurant, you’ve likely heard both terms—Executive Chef and Head Chef—thrown around. But what do they really mean? Are they interchangeable, or do they play distinct roles in the culinary hierarchy? 
- [2025’s Best Cooking Classes: Why Chinese, Korean, or French Should Be on Your List!](https://www.institutescoffier.com/best-cooking-classes-2025/): Fusion cuisine is a palatable innovation in culinary history that marries the best of both worlds. Sushi Burritos and the California roll are classic examples of “American sushi” or Korean Tacos 
- [Why Fusion Cuisine is Like a Love Story Between Cultures](https://www.institutescoffier.com/fusion-cuisine/): Fusion cuisine is a palatable innovation in culinary history that marries the best of both worlds. Sushi Burritos and the California roll are classic examples of “American sushi” or Korean Tacos 
- [Become a Professional Pastry Chef with IDE!](https://www.institutescoffier.com/become-a-professional-pastry-chef/): If you’ve always dreamed of becoming a professional pastry chef, this is your chance to learn from the best. Our Diploma in Professional Pastry Arts will immerse you in the time-honoured techniques of French pastry while equipping you with the cutting-edge techniques required in today’s fast-paced kitchens. 
- [What Do You Learn in Culinary School?](https://www.institutescoffier.com/what-do-you-learn-in-culinary-school/): If you think culinary school only teaches you how to cook, think again! While many can follow a recipe or whip up a meal...
- [Culinary School Costs Explained: What You Need to Know](https://www.institutescoffier.com/culinary-school-costs/): The undeniable pull of a fast-paced, highly rewarding career in the culinary arts has  made the field incredibly...
- [IDE Hong Kong Hosts a Culinary Masterclass with Guest Chef Emmanuel Souliere](https://www.institutescoffier.com/ide-hong-kong-hosts-a-culinary-masterclass-with-guest-chef-emmanuel-souliere/): Baking is a precise science that requires careful measurement and understanding...
- [Why Classic French Cooking Still Matters Mightily](https://www.institutescoffier.com/classic-french-cooking/): Baking is a precise science that requires careful measurement and understanding of chemical reactions. Mastering the science of baking will help you avoid common pitfalls, such as ending up with a hard cookie when you are aiming for a tender cupcake.
- [Top Culinary Schools in Hong Kong: A Guide to Kickstart Your Culinary Journey](https://www.institutescoffier.com/top-culinary-schools-in-hong-kong/): Baking is a precise science that requires careful measurement and understanding of chemical reactions. Mastering the science of baking will help you avoid common pitfalls, such as ending up with a hard cookie when you are aiming for a tender cupcake.
- [Mastering the Art and Science of Baking: Essential Tips and Techniques](https://www.institutescoffier.com/baking-tips-and-techniques/): Baking is a precise science that requires careful measurement and understanding of chemical reactions. Mastering the science of baking will help you avoid common pitfalls, such as ending up with a hard cookie when you are aiming for a tender cupcake.
- [How French Cuisine History Shaped Global Gastronomy](https://www.institutescoffier.com/french-cuisine/): From the delicate layers of a croissant to the decadent richness of a crème brûlée, French cuisine holds a certain mystique. Even the seemingly simple – a perfectly crusty baguette, a buttery crêpe, or potatoes swimming in a creamy sauce – possess a depth of flavour that leaves us wanting more. 
- [Best Culinary Schools for Studying French Cuisine](https://www.institutescoffier.com/best-culinary-schools/): Whether aspiring to be a renowned chef or a master pastry artist, understanding what culinary school entails can help you make an informed decision. Let’s explore how culinary school works and the types of programs available, and highlight some of the best culinary schools for French cuisine.
- [Best Hong Kong Cooking Classes for All Levels](https://www.institutescoffier.com/hong-kong-cooking-classes/): Are you a passionate home chef who lives for the joy of cooking? Do you spend countless hours in the kitchen exploring new recipes? Do your friends and family rave about your creations and beg you to open a five-star restaurant?
- [Networking Tips in the Culinary Industry](https://www.institutescoffier.com/networking-tips-in-the-culinary-industry/)
- [Pierre Paillé, Master Chef Instructor, Pastry, Hong Kong](https://www.institutescoffier.com/pierre-paille/): Pierre Paillé is an accomplished and highly skilled pastry chef with extensive experience in the culinary industry. With a passion for innovation and creation, Pierre Paillé has consistently demonstrated his ability to create exquisite pastries and desserts that delight the senses.
- [Food Photography: How to Stand Out in a Crowded Niche](https://www.institutescoffier.com/food-photography/)
- [How Was French Cuisine as the King of Culinary Dominance](https://www.institutescoffier.com/french-cuisine-as-the-king-of-culinary-dominance/)
- [The Path to Becoming a Food Stylist: Skills, Education and Income Insights](https://www.institutescoffier.com/the-path-to-becoming-a-food-stylist/)
- [Conquer the Classics: Mastering the Five Mother Sauces](https://www.institutescoffier.com/conquer-the-classics-mastering-the-five-mother-sauces/)
- [Unleash Your Culinary Creativity at the Finest French Baking School](https://www.institutescoffier.com/unleash-your-culinary-creativity-at-the-finest-french-baking-school/)
- [Mastering the Art of Puff Pastry: A French Method Recipe](https://www.institutescoffier.com/mastering-the-art-of-puff-pastry-a-french-method-recipe/)
- [Mastering the Art of the French Cooking](https://www.institutescoffier.com/mastering-the-art-of-the-french-cooking/)
- [Unveiling the Culinary Path: 5 Benefits of Culinary School and the Purpose of Culinary Arts](https://www.institutescoffier.com/5-benefits-of-culinary-school/): Explore the culinary realm and discover the 5 benefits of enrolling in culinary school. Explore the purpose of culinary arts, where passion meets precision, shaping not just skilled chefs but well-rounded individuals ready to thrive in the dynamic hospitality industry. Exploring the Culinary Journey: What Are the 5 Benefits of Cooking? Embarking on a culinary journey is not merely about mastering the art of cooking; it’s a transformative experience that goes beyond the kitchen. Let’s unravel the benefits of culinary school and understand the purpose of culinary arts in shaping not just skilled chefs but well-rounded individuals.   The Benefits […]
- [Culinary School Hong Kong: Where Your Star Begins to Shine](https://www.institutescoffier.com/culinary-school-hong-kong/)
- [Culinary Arts Meaning: A Glimpse into the Industry](https://www.institutescoffier.com/culinary-arts-meaning-a-glimpse-into-the-industry/): Culinary Arts Meaning is probably something that you are trying to discover at the moment. It could be that you are planning to get into the field professionally or you just want to figure things out perhaps out of curiosity. Whichever it is, whatever the motivation behind it, it is good to start with the basics and that is why we will begin with talking about the definition of it.   Culinary Arts Definition Naturally, when you see the phrase “culinary arts”, there is a good chance that your mind travels into the realm of cooking and food. It paints […]
- [The Professional Bachelor MACAT course in International Gastronomic Heritage](https://www.institutescoffier.com/the-professional-bachelor-macat-course-in-international-gastronomic-heritage/): Your Gateway to Excellence in Culinary Management: The Professional Bachelor MACAT course in International Gastronomic Heritage Disciples Escoffier “Master the arts of culinary or run a stellar restaurant through a blend of tradition, innovation, and expertise by the Professional Bachelor MACAT course in International Gastronomic Heritage Disciples Escoffier.” MACAT stands for Métiers des Arts Culinaires et des Arts de la Table, which roughly translates to “expert in the culinary arts and the arts of the table”. To be able to bear the title, an individual looking to have a career in culinary world must go through formal education and obtain […]
- [Unveiling the Secrets to Becoming a Michelin Star Chef](https://www.institutescoffier.com/secrets-becoming-michelin-star-chef/)
- [A Feast for the Eyes: Unravelling the Importance of Food Plating](https://www.institutescoffier.com/unravelling-importance-food-plating/)
- [Five Potential Career Paths For the Culinary Arts](https://www.institutescoffier.com/five-potential-career-paths-for-the-culinary-arts/)
- [How a Culinary Education Can Open New Doors in Your Career](https://www.institutescoffier.com/how-a-culinary-education-can-open-new-doors-in-your-career/)
- [Unlocking the Secrets to a Successful Career in the Culinary Arts: A Step-by-Step Guide to Becoming a Chef](https://www.institutescoffier.com/successful-career-culinary-arts-becoming-a-chef/): Are you dreaming of becoming an Executive Chef, leading a successful kitchen, or creating mouth-watering dishes that leave your diners wanting more? If so, then a career in the culinary arts may be the perfect fit for you.
- [Is Culinary School worth it?](https://www.institutescoffier.com/is-culinary-school-worth-it/)
- [Things To Know Before Your Culinary School Journey](https://www.institutescoffier.com/things-to-know-before-your-culinary-school-journey/)
- [Thierry Drapeau, 2* Michelin](https://www.institutescoffier.com/thierry-drapeau-2-michelin/): Known for cooking what he calls, the ‘cuisine of the soil’, Drapeau’s dishes are inspired by the seasonal produce of The Vendée region of France, where he grew up. 
- [Serge Granger, MOF](https://www.institutescoffier.com/serge-granger-mof/): Serge Granger became a “Meilleur ouvrier de France” (Best Craftsman of France) in the chocolate category in 1993.
- [Patrick Jeffroy, 2* Michelin](https://www.institutescoffier.com/patrick-jeffroy-2-michelin/): Patrick Jeffroy expressed early on his taste for the diverse and unusual products, introducing algae in these recipes, while he was in the kitchens of the Hotel de l'Europe in Morlaix.
- [Jean-Rémi Caillon, 2* Michelin](https://www.institutescoffier.com/jean-remi-caillon-2-michelin/): Chef Jean-Rémi Caillon has newly been awarded two Michelin stars for his restaurant Le Kintessence Restaurant at Courchevel. Le Kintessence Restaurant was praised for the quality of its produce..
- [Frédéric Jaunault , MOF](https://www.institutescoffier.com/frederic-jaunault-mof/): Frédéric is the founder of the Academy of Fruits and Vegetables in France. He became “MOF Primeur” (Best Craftsman of France – Fruits and Vegetables category) in 2011.
- [Robert Fontana, Founder & CEO](https://www.institutescoffier.com/robert-fontana-founder-ceo/): Robert Fontana is the Chairman of Disciples Escoffier International for Asia ex-Japan, ...
- [Benjamin Grenier, Co-Founder](https://www.institutescoffier.com/benjamingrenier-coo/): Benjamin Grenier is a co-founder at ICDE. 
- [Thierry Muller, COO](https://www.institutescoffier.com/thierry-muller-cfo/): Thierry Muller is a co-founder and Chief Operating Officer at ICDE. Passionate about French cuisine, he is also President of the Amis d’Escoffier Asia, and Board member
- [Serge Robin, Director of Education and Development for Europe & North Africa](https://www.institutescoffier.com/serge-robin-director-of-education-and-development-europe-and-north-africa/): Serge Robin joined the Institut Disciples Escoffier in 2013 and was one of the driving forces behind the creation of the IDE programs. During his career, he was one of the key persons who created the 'Bac Pro Cuisine' and the 'Bachelor of Culinary Art’.
- [Jean-Charles Crouin, Head of Academic Affairs](https://www.institutescoffier.com/jean-charles-crouin-head-of-academic-affairs/): Jean-Charles is the Head of Academic Affairs at ICDE, and is a Board member of Disciples Escoffier Asia. He is currently a lecturer in International Marketing at several leading
- [Hualing Guan, Marketing Director](https://www.institutescoffier.com/hualing-guan-marketing-director/): Hualing Guan is Marketing Director at ICDE China, handling marketing, communications and sponsorship.
- [Carlos de Sousa, Master Chef Instructor, Cuisine, Hong Kong](https://www.institutescoffier.com/carlos-desousa-master-chef-instructor/): Carlos de Sousa is also president of Disciples Escoffier Hong Kong Delegation. Exceptionally innovative French chef, Carlos has more than 25 years’ experience in upscale gastronomic kitchens throughout Europe and Hong Kong.
- [Frédéric Hamann, Master Chef Instructor, Cuisine, Bangkok](https://www.institutescoffier.com/frederic-hamann-master-chef-instructor/): Most recently, Frédéric was a cookery instructor for the French Ministry of Education. Between 2017-2019, he was a member of the Professional Jury to the national official examinations. He was also involved in corporate training.
- [David Contant, Master Chef Instructor](https://www.institutescoffier.com/david-contant-master-chef-instructor/): David Contant is a Master Teacher at ICDE in Romania, and member of Disciples Escoffier International. He has spent several years as ICDE Master Teacher in Hong Kong and Manila, and has over 30 years of experience...
- [Daniel Van Der Veken, Master Chef Instructor, Cuisine, Bucharest](https://www.institutescoffier.com/daniel-van-der-veken-master-chef-instructor-cuisine/): With 40 years of experience in fine dining restaurants in France and Belgium, he has settled in Romania to pass on his international culinary experience to Romanian chefs.
- [Ciprian Nicolescu, Master Chef Instructor, Cuisine, Bucharest](https://www.institutescoffier.com/ciprian-nicolescu-master-chef-instructor-cuisine/): He began his career in gastronomy 28 years ago in restaurants in the center of Munich (Germany) where he had the opportunity to work under the magic wand of famous chefs at the time.
- [Emilia Maxim, Master Chef Instructor, Pastry, Bucharest](https://www.institutescoffier.com/emilia-maxim-master-chef-instructor-pastry/): The passion for good taste has always guided Emilia. The first and dearest memories, of course, are those of the tastes and dishes of the grandmother's, mother's and aunt's kitchen.
- [本杰明 Grenier，首席运营官](https://www.institutescoffier.com/benjamingrenier-%e9%a6%96%e5%b8%ad%e8%bf%90%e8%90%a5%e5%ae%98/): 本杰明是在联合国教科文组织、 一流的营销和业务发展需要，首席运营官，也是秘书长为弟子埃斯科菲耶亚洲。  
- [Benjamin Grenier, COO](https://www.institutescoffier.com/benjamingrenier-coo-2/): Benjamin est la directeur des opérations chez ICDE, leader marketing et développement commercial et est également Secrétaire général pour l'Asie de Disciples Escoffier.  
- [让-马克 · 戈谢病](https://www.institutescoffier.com/%e8%ae%a9-%e9%a9%ac%e5%85%8b-%c2%b7-%e6%88%88%e8%b0%a2%e7%97%85/): 让-马克 · 高雪以前 Hong 本港蒭藁增二酒店行政糕点厨师在尼斯跑了他自己传统的法式面包店。
- [M. Jean-Marc Gaucher](https://www.institutescoffier.com/m-jean-marc-gaucher/): Chef pâtissier exécutif à la Mira Hotel à Hong Kong, Jean-Marc Gaucher anciennement a couru sa propre boulangerie traditionnelle de Français à Nice.
- [Michel Portos](https://www.institutescoffier.com/michel-portos-3/): 厨师 Michel Portos 是由高尔特 & Millaut 提名"2012 年厨师长"。 他曾在"La Maison Troisgros"在讷，由高尔特 & 米洛命名"世界最好的法国餐厅"米其林三星级餐厅。 
- [Michel Portos](https://www.institutescoffier.com/michel-portos-2/): Chef Michel Portos a été nommé le « Chef de l'année 2012 » par Gault Millaut &. Il a travaillé à « La Maison Troisgros » à Roanne, restaurant trois étoiles Michelin retrouvée & GaultMillau: « le meilleur restaurant Français dans le monde ». 
- [Michel Portos, 3* Michelin](https://www.institutescoffier.com/michel-portos/): Chef Michel Portos was nominated the "2012 Chef of The Year" by Gault & Millaut. He has worked at “La Maison Troisgros” in Roanne, a Michelin three-star restaurant named “the best
- [丽兹卡尔顿酒店澳门厨师，拉斐尔 Kinimo](https://www.institutescoffier.com/%e4%b8%bd%e5%85%b9%e5%8d%a1%e5%b0%94%e9%a1%bf%e9%85%92%e5%ba%97%e6%be%b3%e9%97%a8%e5%8e%a8%e5%b8%88%ef%bc%8c%e6%8b%89%e6%96%90%e5%b0%94-kinimo/): 拉斐尔 Kinimo，弟子埃斯科菲耶，是目前在丽兹卡尔顿酒店澳门厨师。 他以前是厨师在小酒馆 9 在曼谷。
- [Raphael Kinimo, Chef de Cuisine, Ritz Carlton Macao](https://www.institutescoffier.com/raphael-kinimo-chef-de-cuisine-ritz-carlton-macao/): Raphael Kinimo, un Disciple Escoffier, est actuellement Chef de Cuisine du Ritz Carlton Macao. Il était auparavant Chef de Brasserie 9 à Bangkok.
- [Raphael Kinimo, Chef de Cuisine, Ritz Carlton Macau](https://www.institutescoffier.com/raphael-kinimo-chef-de-cuisine-ritz-carlton-macau/): Raphael Kinimo, a Disciple Escoffier, is currently Chef de Cuisine at the Ritz Carlton Macau. He was previously Chef at Brasserie..
- [查尔斯 · 伯努瓦，吉纳行政总厨，穹顶 De Cristal，Hong 香港](https://www.institutescoffier.com/%e6%9f%a5%e5%b0%94%e6%96%af-%c2%b7-%e4%bc%af%e5%8a%aa%e7%93%a6%ef%bc%8c%e5%90%89%e7%ba%b3%e8%a1%8c%e6%94%bf%e6%80%bb%e5%8e%a8%ef%bc%8c%e7%a9%b9%e9%a1%b6-de-cristal%ef%bc%8chong-%e9%a6%99%e6%b8%af/): 查尔斯-伯努瓦吉纳曾任职 Pré Catelan 巴黎，家伙马丁大韦富尔，在训练中，最引人注目的是被辅导的家伙萨沃伊在巴黎。 
- [Charles-Benoit, Chef exécutif de Lacour, Dôme De Cristal, Hong Kong](https://www.institutescoffier.com/charles-benoit-chef-executif-de-lacour-dome-de-cristal-hong-kong/): Charles-Benoit Lacour a travaillé chez Pré Catelan à Paris, auprès de Guy Martin au Grand Vefour et plus particulièrement a été encadré par Guy Savoy à Paris. 
- [Charles-Benoit Lacour, Executive Chef, Dome De Cristal, Hong Kong](https://www.institutescoffier.com/charles-benoit-lacour-executive-chef-dome-de-cristal-hong-kong/): Charles-Benoit Lacour has worked at Pré Catelan in Paris, trained with Guy Martin at Grand Vefour, and most notably was mentored by Guy Savoy in Paris. 
- [Hong 香港 Olivier Elzer Olivier Elzer，行政总厨，四季](https://www.institutescoffier.com/hong-%e9%a6%99%e6%b8%af-olivier-elzer-olivier-elzer%ef%bc%8c%e8%a1%8c%e6%94%bf%e6%80%bb%e5%8e%a8%ef%bc%8c%e5%9b%9b%e5%ad%a3/): 指导由烹饪灯具 Joël Robuchon 和法国 Pierre 涅，Olivier 已绘制的识别在工作室 de Joël Robuchon 和 Pierre 餐厅 Hong 本港工作。
- [Olivier Elzer, Chef de l'exécutif, saisons par Olivier Elzer, Hong Kong](https://www.institutescoffier.com/olivier-elzer-chef-de-lexecutif-saisons-par-olivier-elzer-hong-kong/): Encadrés par des luminaires culinaires Joël Robuchon et Pierre Gagnaire en France, Olivier a dessiné de reconnaissance pour son travail au L'Atelier de Joël Robuchon et Pierre Restaurant à Hong Kong.
- [Olivier Elzer, Executive Chef, Seasons by Olivier Elzer, Hong Kong](https://www.institutescoffier.com/olivier-elzer-executive-chef-seasons-by-olivier-elzer-hong-kong/): Mentored by culinary luminaries Joël Robuchon and Pierre Gagnaire in France, Olivier has drawn recognition for his work at L’Atelier de Joël Robuchon ..
- [Mutaro Balde, Chef exécutif et directeur général, Restaurant Bibo, Hong Kong](https://www.institutescoffier.com/mutaro-balde-chef-executif-et-directeur-general-restaurant-bibo-hong-kong/): Mutaro Balde, un Disciple Escoffier, est actuellement Chef exécutif et GM à Bibo Restaurant à Hong Kong.
- [Mutaro 巴尔德、 行政总厨和总经理，餐厅碧波，Hong 香港](https://www.institutescoffier.com/mutaro-%e5%b7%b4%e5%b0%94%e5%be%b7%e3%80%81-%e8%a1%8c%e6%94%bf%e6%80%bb%e5%8e%a8%e5%92%8c%e6%80%bb%e7%bb%8f%e7%90%86%ef%bc%8c%e9%a4%90%e5%8e%85%e7%a2%a7%e6%b3%a2%ef%bc%8chong-%e9%a6%99%e6%b8%af/): Mutaro 巴尔德，弟子埃斯科菲耶，是目前行政总厨和通用 Hong 本港的碧波餐厅。
- [Mutaro Balde, Executive Chef and General Manager, Restaurant Bibo, Hong Kong](https://www.institutescoffier.com/mutaro-balde-executive-chef-and-general-manager-restaurant-bibo-hong-kong/): Mutaro Balde, a Disciple Escoffier, is currently Executive Chef and GM at Bibo Restaurant in Hong Kong.
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- [Le Guide Culinaire](https://www.institutescoffier.com/le-guide-culinaire/): Le Guide Culinaire, Escoffier’s masterpiece, was the book that codified and modernized French haute cuisine. Containing over 5’000 recipes, the “Guide” is now considered a timeless bible for classic French cooking. Le Guide Culinaire, Escoffier’s main work, was written as an attempt to codify and modernize French haute cuisine, introducing sophisticated yet lighter dishes, and a more scientific way of cooking. In particular, he codified the recipes for the five mother sauces. Cutting-edge when it was published, containing over 5’000 recipes, the “Guide” is now considered a timeless “Bible” for classic French cooking, and is still used today by chefs […]
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