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Taylor's Culinary Institute Students Learn the Michelin Star Way from Chef Cédric Bourassin


Chef Cédric's engagement at Taylor’s University Lakeside Campus proved to be truly transformative. Drawing from his wealth of experience garnered from renowned establishments worldwide, he offered students invaluable insights into the realm of gastronomy. Through engaging hands-on demonstrations and thought-provoking discussions, Chef Cédric not only imparted technical expertise but also fostered a profound appreciation for the artistry of cooking.

Chef Cédric Bourassin, a Practical Arts Lecturer and Head Chef of Berceau des Sens (BDS) Restaurant at the EHL Hospitality Business & Hotel Management School in Lausanne, where he teaches students the tools and techniques of culinary arts and fine cuisine. After obtaining his "Brevet Technicien Supérieur Option B" in "Art Culinaire de la Table" in France, Chef Cédric pursued an international career, working for prestigious restaurants and hotels in Europe, Malaysia, and Japan. After 16 years, he achieved his ultimate career goal by obtaining a 3-star Michelin rating for the Michel & Sébastien Bras TOYA Restaurant in Japan, where he served as the Head Chef and Director.


Chef Cédric joined EHL Hospitality Business & Hotel Management School in 2016 as a Head Chef to transmit his knowledge and share his passion for cooking. After being awarded 16 out of 20 points by Gault&Millau two years later, the highest ever rating for an educational restaurant, Chef Cédric and the BDS team received in 2019 the first Michelin Star for the establishment, the ultimate culinary distinction. Today the BDS is the only training restaurant in the world to hold a Michelin Star.

More than just teaching the cooking techniques, Chef Cédric emphasized the importance of creativity and innovation in culinary pursuits. He encouraged students to think outside the box and push the boundaries of traditional culinary practices, fostering a culture of innovation and experimentation. Additionally, Chef Cédric's emphasized that the collaboration and camaraderie among staff and students underscored the interconnectedness of the culinary world. By fostering a supportive and collaborative environment, he not only enriched the learning experience but also inspired personal and professional growth among the staff and students.


Taylor’s Culinary Institute expressed sincere gratitude to Chef Cédric Bourassin for his unwavering commitment to culinary excellence. Together, they ensure that the flame of gastronomic innovation continues to burn brightly, illuminating the path for future chefs and culinary professionals.

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