The event cooking competency development module invites you to spend 5 days with Chef Olivier Pons learning to delight guests by reinventing your services, buffets and cocktail dinners.
With a tourism and hospitality qualification from the Chamalières hospitality management school, where he took the cuisine option, Olivier Pons began his conquest of Paris at the Relais de Sèvre with Roland Durant.
He then followed the classic route of joining establishments like Le Martinez in Cannes with Christophe Muller, La Poularde in Montrond les Bains with Gilles Etéocle, the Relais & Châteaux restaurants at Castel Novel (near Brive la Gaillarde) then at Puy Robert and, finally, Château d’Igé where he worked as head chef for nearly 12 years.
Next, he started dividing his time between kitchen management and the learning programmes of various hospitality management schools and executive education centres.
Finally, he completed his professional experience with Bivouac Catering. There, Olivier Pons catered for events that took him visiting the world of entertainment and motor sports. And so he travelled the world, from Australia to the Moroccan desert and from Northern Europe to South America.
Today he can be found at the Institut Paul Bocuse where he shares, with rigour and conviction, all his experience acquired over the last 30 years.
During the event cooking continuous learning programme, Olivier Pons will reveal his greatest recipes for renewing your buffets, cocktails and aperitifs with appetisers to delight your guests. This great technician will reveal the secrets of balancing tastes, colours and textures. He will instil the art of elegant presentation and techniques to showcase products of excellence.
An unforgettable week of cuisine in the kitchens of the Institut Paul Bocuse, alongside other chefs.