In the Spring of 2015 Bryan Scofield will be attending the prestigious 5 Week Culinary Course in Lyon, France. Only ten Chef's each year have this opportunity to study under highly trained chefs at the world renowned Institute Chef Paul Bocuse. 

Acceptance Certificate


Culinary Program: 5 weeks

Three themes, three influences “à la française”: a unique professional development opportunity 

Authentic French Cuisine, Riviera Cuisine, and Contemporary Cuisine

This Course is taught by Eric Cros, Culinary Chef at Institut Paul Bocuse, inspired by his 2 and 3 Michelin stars experience and ambassador of the French Cuisine in Japan. 


Pastry Program: 3 days

“Dessert Trends” will help you master techniques linked to textures (soft, creamy, crispy, emulsions), to temperatures (hot, cold, frozen) and to seasonal-products. This program will help you to discover plating techniques. 

This course is taught by Jérôme Langillier, a seven time world champion of the Coupe du Monde de la Pâtisserie, and benefits from an unprecedented intensive pastry which extends beyond France’s borders.