Creative Cooking


For professionals of the hospitality industry, it has become essential to differentiate their menus and propose a modern cuisine to stand out from the crowd.

The Creative Cuisine competency development programme places the spotlight on flavours and textures, proposing innovating recipes to develop your culinary creativity.

You’ll learn to exalt the product and achieve the perfect balance by mastering the rules of food matching, preparation and presentation.


Sébastien Charretier

Head Chef, Instructor & Consultant at Institut Paul Bocuse

Sébastien Charretier

Duration: 3 days-21 hours

Dates: From November 2nd to 4th 2022

Number of participants: 6 to 10

Requirements: Experience in the world of culinary arts

Price: €1,260 including VAT/€1,050 excluding VAT

Expected outcomes

  1. Implement the right cooking on different families of products
  2. Preparations, cooking and training to propose creative and modern plates

Target audience

This programme is designed for kitchen managers, chefs, line chefs, and commis chefs.
Programme provided in French only.


  • Theory and Applied Technology: Culinary Creativity, what is it?
  • The new and adapted cooking products: cooking with nitrogen, smoke, salt, low temperature
  • Food pairing and luxury goods: combination of products and creative combinations
  • Focus on sous-vide cooking: from starter to dessert, how to maximise your organisation work while offering new dishes in strict compliance with the product?
  • Fusion cuisine: from influences here and elsewhere, creativity in the spotlight
  • Vegetable cooking: to make a greedy “vegetal” dish