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A Week of Culinary Excellence with Chef Jocelyn Deumie and Chef Pascal Bonnafous at Taylor’s Culinary Institute

Taylor’s Culinary Institute (TCI) upholds its commitment as a global leader in culinary education by cultivating partnerships with acclaimed chefs and prestigious establishments. Recently, TCI organized an exclusive one-week culinary experience featuring Chef Jocelyn Deumie and Chef Pascal Bonnafous, distinguished luminaries in the culinary realm. Tailored for Advanced Diploma in Patisserie and Gastronomic Cuisine students, this event aimed to elevate their skills through invaluable collaboration with these esteemed Chefs.

Chef Jocelyn Deumie, with extensive experience from Michelin-starred restaurants worldwide, shared his wealth of knowledge and expertise with TCI students. Starting from his early days at the Lycée Hôtelier de Toulouse to his roles at Les Jardins de l'Opéra in Toulouse and L'Esplanade à Domme, Chef Jocelyn has consistently pushed the boundaries of culinary excellence. Adding to the excellence of this event was Chef Pascal Bonnafous, a seasoned culinary virtuoso with an illustrious career spanning over two decades. As a Senior Lecturer at the renowned Lycée des Métiers de l'hôtellerie et de tourisme d'Occitanie, Toulouse, France, he imparts his knowledge and experience to the next generation of culinary talents, shaping the future of the industry with his passion and dedication.

One day of the week, Chef Jocelyn and Chef Pascal, alongside Chef Frederic Cerchi, Chef Aaron Tang and TCI’s culinary students converged at Resorts World Genting for an exclusive four-hands dinner focused on French Foie Gras. This collaboration with Resorts World Genting, a premier destination known for luxury and hospitality, provided an exceptional platform for TCI students to apply their skills and learn from Master Chefs. Chef Jocelyn and Chef Pascal showcased their expertise, guiding the students through the preparation of exquisite Foie Gras dishes with advanced techniques and creative presentations.

Chef Jocelyn and Chef Pascal went beyond the kitchen to engage students with hands-on demonstrations and discussions on the essence of gastronomy. They emphasized the importance of creativity, innovation, and collaboration, fostering a sense of camaraderie among students and staff alike. This event not only upheld the Institute's standards of excellence and innovation in culinary education but also set a milestone for future collaborations and events that will bolster its global reputation in gastronomy.

Stay tuned for more exciting developments from Taylor’s Culinary Institute as they continue to push boundaries and inspire the next generation of culinary talents.


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