Culinary Industry Management students at UWL’s London Geller College of Hospitality and Tourism (LGCHT) had the incredible opportunity to take part in the prestigious and unique Franco-British Entente Cordiale programme from 2–4 March. Originally founded by the late Chef Michel Bourdin in partnership with the Escoffier Foundation, the programme is now in its 22nd year.
Embracing new culinary traditions
For the Entente Cordiale, students immerse themselves in each other’s culinary traditions, gaining a deeper appreciation of European gastronomy, the heritage and the traditions.
Through collaborative cooking, they refine techniques and broaden flavour understanding under the mentorship of prominent chefs from the industry including the Ritz London and the Vineyard Hotel in Berkshire, gaining first-hand experience in a real-world working environment.
Discovering new creative approaches
During the programme the students enjoyed an exclusive visit and afternoon tea experience at iconic British department store Fortnum and Mason.
They prepared dishes together for a Disciples of Escoffier/ Entente Cordiale dinner at Capital City College Group.
The programme ended with an official Entente Cordiale reception at the French Ambassador’s residence where all students received a medal and certificate of participation from the Escoffier Foundation.
Michael Coaker, Culinary Ambassador at UWL, gave a welcome speech, saying:
“This event highlights the vital importance of linking culinary students with the industry and with each other. It is wonderful to have so many talented chefs present this evening supporting the occasion. When universities, culinary colleges, and professional kitchens collaborate across borders, we strengthen the culinary corridor between the UK and France. It provides young chefs with the opportunity to learn from one another and forge relationships that will influence their careers.”
Senior Lecturer at LGCHT Nathan Vasanthan commented:
“What makes this experience truly special is the way it brings French and English students together, working side by side in professional kitchens to learn, create, and celebrate the art of gastronomy. We are incredibly proud of our students for embracing this experience with passion.”
Student Pavlina Vemolova said:
“This has been an amazing experience, especially working in the pastry kitchen under Chef Michael D’Angelo. Learning from someone with such talent and expertise was truly inspiring. I’m grateful for the chance to connect with the French students and build friendships that I hope will last long beyond this project.”
Student Shannon Bu commented:
“The greatest lesson from these three days was not about techniques or recipes. It was about people. Skill may make you a chef, but generosity is what people truly remember. Thank you again for making this experience possible. It was truly a privilege to be part of it.”
