ONE EYE IS LAUGHING THE OTHER IS WEEPING
After winning the Erasmus+ scholarship, the day of packing has quickly arrived.
While trying to squeeze all of my stuff into my giant suitcase, I was ambivalent. I was very excited about my newest 4 months adventure, however, I felt blue to leave my loved ones.
Arriving to Lyon and heading to Écully, Institut Paul Bocuse should have been an awaited moment, expect the fact that Lufthansa has lost my luggage somewhere.
My very first and best impression during this semester was the warm welcome at the student residence (Le Clipper), which is all professionally managed by the second year students from the Institut. I had a busy but fun week ahead, due to my integration days with the first year students so I went to my room and finally had a rest after this eventful day.
Well, I’m happy to be here and I’m looking forward to the next semester with a huge load of curiosity and excitement.
USED TO BE A DREAM
Paul Bocuse was one of the most defining artists of the culinary industry, also my role model and inspiration for some of my creations that is why it is an honour to study at his institute.
Arriving at the Institut Paul Bocuse was a breath-taking moment for me because I faced to my two passion of my life and also the two most important department of this school: International Hotel & Restauration Management and Culinary Arts.
I have to admit I was really excited before arriving on the first day, but when I felt the atmosphere of the Campus I realized I had nothing to worry about.
During the integration days, everyone was really friendly and they made me feel that I am a part of this big family. It was a mixture of curiosity, excitement and a little bit of fear, which made it all interesting. The first thing I have realised is the diversity amongst the student body, which is really positive to me because it gives me the opportunity of understanding foreign cultures and make international friendships.
One of the most memorable events of these days was the „Banquet Bocusien” where we could enjoy an excellent lunch at The Abbaye de Collongues, sitting and talking with brilliant chefs and the Bocuse family.