USJ’s IGE invited Michelin-starred chef Davy Tissot for a four-day gastronomic and educational extravaganza.
In a rare trip to the Middle East, chef Davy Tissot visited Beirut to inspire culinary arts students at IGE at Saint Joseph University of Beirut (USJ). The event, which took place in mid-September, was organized in partnership with LYFE Alliance (formerly Paul Bocuse).
Professor Salim Daccache s.j., rector of USJ, and professor Celine Saab, director of IGE, welcomed Davy, 2021 Bocuse D’or winner, and Maxime Moise, the strategic partnerships manager at LYFE Alliance. The students were able to watch Tissot and IGE’s chef Chadi Raad curate a vibrant, creative feast. The meal concluded with a dessert created by Charles Azar, the Middle East’s master pastry chef.
Saab said: “This event offered IGE students a genuine opportunity to explore the passion and talent driving the culinary world’s highest level.”
Tissot also shared his experiences and provided valuable career insights to inspire culinary arts students. The event was hailed a success.
About chef Davy Tissot
Born in Lyon, Davy Tissot was the chef of Les Terrasses de Lyon, the Michelin-starred restaurant of La Villa Florentine. Since 2016, he has been based at the Institut Paul Bocuse in Écully, where he is chef of the gourmet restaurant Saisons.
The Institute of Business Administration (IGE) offers high-level career-centered training systems in business computing, marketing and advertising, hospitality management and culinary arts. Its programs are for undergraduate and graduate studies. IGE offers more than the traditional program – it combines theoretical knowledge and professional know-how in a unique way. The students of today are the leaders of tomorrow.