An Evening of French Culture and Cuisine

The Global Education Center and the Food Management Program are pleased to present

An Evening of French Culture and Cuisine

Lecture and Tastings

 ‌Chef Philippon in front of Paul Bocuse Institute

Tuesday, April 1, 2014    6:00pm-8:00pm.

University Hall Room 4011

Chef Jean Philippon and Dr. Laure Saulais

L’institut Paul Bocuse, Lyon, France

Limited Seating; Reservations Required

To Reserve, click here

 

Chef Jean Philippon and Dr. Laure Saulis will discuss French cuisine, focusing on Lyonnaise cuisine, and its role in French culture. The discussion will be followed by a cooking demonstration and culinary examples prepared by Montclair State University Food Systems students. Attendees must be pre-registered to attend and seating is limited.

Chef Jean Philippon is a world class French chef who is currently an instructor at the L’institut Paul Bocuse in Lyon, France. In addition to winning numePaul Bocuse logorous competitions, he was awarded the Oficier du Mérite Agricole medal, Cevalier des Palmer Academique.  He is also known for having walked from town to town throughout France to learn his trade, much the way Institut Paul Bocuse chefs of the past completed a “Tour de France” on foot.

Dr. Laure Saulais received a MSc. in Food and Life Science Engineering and Environmental Economics from Agro-Paris-Tech University, and a PhD in Economics from Grenoble University. She was a postdoctoral researcher in the Agricultural Economics Department at Laval University, Quebec City before joining the Institut Paul Bocuse Research Centre in September 2009, where she is now a researcher. She was also an associate researcher at the French National Institute for Agricultural Research (INRA) in Grenoble, France.    Her research in the fields of Behavioral Economics and Public Health focuses on food choice behaviors in contexts at home and away from home. She also teaches Masters level courses in Consumer Behavior and Public Health at the Institut Paul Bocuse and occasionally teaches courses in other French universities and engineering schools.

See related news: Montclair State Magazine, "Food for Thought"

Paul Bocuse faculty group photo