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.
Unlike previous years, this year’s program only running for 3 weeks, marking a significant milestone in the collaboration between Indonesia and France in advancing vocational culinary education.
The program brought together selected culinary instructors from vocational education institutions across Indonesia for intensive training in French Cuisine and French Pastry. Led by Chef Simon and Chef Gérald, both professional chefs from France, the participants were immersed in authentic French culinary techniques — from mastering classic recipes to exploring modern cooking methods.
The program was organized through a collaboration between Institut Français d’Indonésie (IFI), the French Embassy in Indonesia, Institut Disciples Escoffier, and BBPPMPV Bispar, with the goal of enhancing the quality of culinary education and strengthening cross-cultural exchange in the field of gastronomy.
Throughout the training, participants engaged in hands-on workshops, theory classes, and daily cooking sessions that emphasized technique, precision, and creativity — hallmarks of French gastronomy. The program culminated in a final exam on October 30, where participants demonstrated their skills and creativity through a series of professional-level culinary presentations.
Upon completion, all participants will receive an official certificate from Institut Disciples Escoffier, recognized by the French government, symbolizing their achievement and readiness to pass on this expertise to their students.
During the opening ceremony, the Ministry of Primary and Secondary Education Mr. Abdul Mu’ti, and the French Ambassador Mr. Fabien Penone, along with their teams, also visited to engage directly with participants.
This initiative not only highlights France’s continued support in developing Indonesia’s vocational education sector but also reflects a shared commitment to culinary excellence and innovation.
