Why is MBI Culinary Consulting your "PASSPORT"to

France & the Study Abroad Program?

·         Experience as a chef for over 35 years

The MBI Study Abroad in France

MBI is pleased to offer an exciting Study Abroad Program. The program takes place at Ferrandi, l'Ecole Superieure de Cuisine Francaise in Paris, France's nationally accredited hotel/restaurant school. Under the umbrella of the Paris Chamber of Commerce & Industry, Ferrandi provides the highest level of culinary training available in France. This unique program will afford students a firsthand opportunity to study current cuisine applications through experimental learning and lectures. Students will spend ten days in France in an intensive educational program. Visits to local markets, restaurants and historical & cultural sites will provide a real-world perspective. Professional guest chefs will teach current cuisine trends, techniques and applications through lab and lecture sessions. The program also includes excursions to other regions.

Overview

Trips are scheduled quarterly and incorporate a variety of learning opportunities. Lectures include: fresh water fish selection and identification, traditional hunting of game, feathered game, migratory game birds & regional farming, olive oil, the French Paradoxe & the role of wine with food, wine evaluation and the history of French cheeses. Lab classes provide hands-on experience with fish, meat & game cookery, cutting fat duck & work with foie gras, magrets & truffles, Parisian Bistro, Mediterranean & Gastronomic Cooking, Provencal menu & the Art of Plated Desserts and much more. These trips offer an exceptional learning opportunity for students who desire to study abroad. The format is a very intensive learning situation, incorporating an entire quarter's worth of contact hours into 10 short days.

 

 

 

 

 

Schedule

Tuesday, April 23

Departure for France from Chicago O'Hare, UA #942 at 5:50 pm. Also available from other cities.      

Wednesday, April 24         

Arrival in Paris, Charles de Gaulle Airport at 8:55 am. Transfer to Park Hotel Orleans Palace for 7 nights. Welcome lunch at Restaurant Les Vendanges. Orientation & remainder of day at leisure.

Thursday, April 25            

Lab - Fat duck at Ferrandi, l'Ecole Superieure de Cuisine Francaise. Lunch/Degustation. Lab, fat duck continues. Lecture on the French Paradoxe & Role of Wine with Food. Evening at leisure.

 Friday, April 26                 

Early visit of Rungis, the largest open market in the world with breakfast at the market. Cooking demo by MOF (Meilleur Ouvrier of France). Lunch/Degustation. Afternoon, discovery of French Cheeses & Wine Pairing with degustation. Evening at leisure.

Saturday, April 27

Morning visit of Fauchon, a food emporium & Dehillerin, the Cook’s Souce since 1820. Remainder of day & evening at leisure.

Sunday, April 28

Guided visit of the Potager du Roi, the original garden of Louis XIV. Lunch at the Brasserie du Theatre. Afternoon, visit of the Palace of Versailles, which was originally built in the 16th century as a simple lodge for Louis XIII. It was expanded into the opulent palace which housed the reigning kings through Louis-Phillipe I.. Remainder of day & evening at leisure for sightseeing, shopping and the discovery of the museums.

Monday, April 29

Lab - Parisian Bistro Cooking at Ferrandi, l'Ecole Superieure de Cuisine Francaise. Lunch/Degustation. Afternoon, The Art of Plated Desserts. Evening at leisure.

Tuesday, April 30               

Lab - Mediterranean Cooking. Lunch/Degustation. Afternoon, Lecture on Olive Oil. Farewell dinner at the famous Restaurant Au Pied de Cochon in the old market district with presentation of diplomas.                 

Wednesday, May 1

After breakfast, free time for last minute shopping. Early afternoon departure for Lyon by TGV (fast train). Chek-in at the Hotel Ibis Lyon Center Perrache for 3 nights. Welcome dinner at the famous Bistrot de Lyon, Rue Merciere.

Thursday, May 2

Visit of Bernachon, a family owned chocolatier. They roast their own cocoa beans and use only the finest ingredients to create an array of chocolate that will ruin you for anything else. Feast your eyes on the fresh local bounty on a  visit of La Halle de Lyon, a covered market to include a Machon Lyonnais followed by a guided visit of the Vieux Lyon with its narrow cobblestone streets & renaissance architecture, unique artisan shops & outdoor cafes. Visits of l’Abbaye, Paul Bocuse banquet facilities in Collonges-au-Mont-d’Or concluding with a cocktail at Restaurant Paul Bocuse, 3-star Michelin. Evening at leisure.

Friday, May 3

Regional cooking demo at l’Ecole des Arts Culinaires et de l’Hotellerie in Ecully, the world famous school of Paul Bocuse. Lunch at Seasons, the school dining room followed by a pastry demo. Rest of afternoon at leisure. Farewell dinner at l’Ostellerie du Vieux Perouges in Perouges, a medieval fortified village which was originally founded long before Caesar’s invasion of Gaul.

Saturday, May 4

Early departure to airport for flight to U.S., Lufthansa #5735, Lyon/Munich leaving at 8:35 am, arriving Munich at 9:55 am, connecting to Lufthansa #434 leaving Munich at 11:20 am, arriving Chicago at 2:00 pm.

 

2002 Calendar

Following are the dates of our upcoming Study Abroad Programs:

April 23 – May 4

October 13-24

 

For Further Information please call 312-663-5701 * 5702 FAX or e-mail us at MBI@worldofmbi.com

Registration Form

Name: ________________________________________________________________________________

Address: ______________________________________________________________________________

City/State/Zip: __________________________________________________________________________

Telephone #: _________________________________ Fax #: ____________________________________

E-mail: ______________________________________

 

Make all checks payable to: MBI Tours

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Mail to:

Michel Bouit

MBI Culinary Consulting

Chicago, Illinois 60607

312-663-5701 - 312-663-5702 Fax

E-mail: MBI@worldofmbi.com

 

The cost is $4,000.00 double occupancy with a single supplement of $500.00. This complete package includes: round-trip airfare, 10 nights hotel accommodations with daily breakfast, welcome & farewell dinners, most meals as per the itinerary, ground transportation & transfers, metro tickets, 1 prepaid telephone card (50 units), stamps for postcards, professional & cultural visits as per the itinerary and all course materials & recipes. Class size is limited to 20.

~ Reservations ~

A deposit of $1,000.00 is required to confirm the space. Final balance is due 45 days before departure. A confirmation will be mailed upon receipt of your registration. An individual Passenger Travel Protection Plan is available upon request from MBI Culinary Consulting.

Let MBI be your passport to culinary education & adventure in France

(312) 663-5701 - (312) 663-5702 Fax

Study Abroad & Overseas Educational Programs

Approved for ACFEI Continuing Education Units

"The 1996 MBI Overseas Educational Program were the most exciting days of my life. It was well worth the money and I encourage any student to experience this adventure."

Paula Marentette, 1996 Culinary Student

Macomb Community College

Clinton Township, Michigan