Ecole hôtelière de Lausanne is the 8th Signatory School of the Seasonality Charter of the Collège Culinaire de France
On Monday, 19 November, students and teaching staff of the prestigious Ecole hôtelière de Lausanne (EHL), represented by Senior Lecturer and Chef of one of the pedagogic restaurants, Fabien Pairon, gathered together with Célia Tunc and Christian Regouby of the Collège Culinaire de France to cosign the Engagement Charter for Quality Seasonality, launched by the Association itself. Together, this future generation of hoteliers, restaurateurs, managers and entrepreneurs have made a choice based on quality, commitment and seasonality.
Promoting and teaching seasonality to future talents
Formerly signed by other institutions of culinary training; such as Le Cordon Bleu Paris, Ferrandi Paris, Duccasse Education and four other establishments of Touraine1, the aim of this Charter is to prepare the actors of tomorrow for quality cuisine while bringing them closer to professionals. The fundamental goal is for them to become aware that behind each product, there is always a man, a woman, a know-how, a history.
For EHL, adhering to this effort is of great importance as the School already blends these principles into its’ training programs, as witnessed by a student: “at the Ecole hôtelière de Lausanne, the use of seasonal ingredients is threefold: it lowers our carbon footprint, helps the local economy to grow thanks to its own products, and more importantly for us - future restaurateurs - it enables us to get organized better”Maria Komissarova, Preparatory Year Student.
According to Fabien Pairon, this ratification firstly holds on to common sense. “For the Ecole hôtelière de Lausanne, nature should be the one to guide the chef and not the other way around: seasons set the tone of quality. To ensure we maximize on the best nature can give us, it is essential to be connected to producers: they are the ones to tell us whether a product has reached the pinnacle of its maturity and therefore of its taste.”
A sustainable policy
This is the cornerstone of this engagement inducted by the Collège Culinaire de France. “The passing on to the future generations should not be limited to the technical aspect; it is essential to connect producers to the schools” says Célia Tunc, Secretary General of the Collège Culinaire de France. “The producers, these passionate men and women, are first and foremost guarantors of a needed transmission of knowledge, of gestures, but also of commitment towards the environment” she continued.
EHL understands this all too well, as the institution already works with local producers: the Cuendet family for fruits and vegetables, the La Belle Luce poultry farm, Niels Rodin for citruses, the Courtois farm for dried leguminous plants and the Jorat eggs from Grosjean Stettler, to name but a few! These are also products that you can taste at EHL’s Bistro, which received the Restaurant de Qualité (quality restaurant) title in 2018. The same title was also bestowed on the Collège Culinaire de France. In total, the parent company has invested around 15 million Swiss Francs in the maintenance and expansion of infrastructure and the development of the business since taking over the SSTH in 2013. In doing so, the support of the canton of Grisons has also been an important factor in its success.
“This acknowledgment has been very important to both us as students and EHL. It confirms that the Bistro is a dignified restaurant that highlights quality products and is furthermore managed by students who receive an excellent education, both theoretical and practical” says Preparatory Year student, Julie Hollard.
Sensitizing and empowering students and bringing them closer to practitioners, and craftsman’s practices is crucial. The signature of the Engagement Chart for a Quality Seasonality adheres to a joint sustainable policy. Together, producers, professors and students wish to pass on not only techniques, but also values and the positive impacts that gastronomy can have on the quality of health, economy, society, culture and the environment. Most students do not continue in the hospitality industry even though each year, there are 50’000 job vacancies. Seasonality can also be used as a leverage to entice the younger generation to pursue a career in hospitality.
About the Collège Culinaire de France
Founded by 15 French chefs, the Collège Culinaire de France focuses on promoting the quality of gastronomy in France as well as internationally. To this day, it is the only association that brings together restaurateurs and producers-artisans around mutual values and practices to support the quality of the handmade food sector. Completely independent from public authority, the network includes 1700 Restaurants de Qualité (quality restaurants) and 700 Producteurs-Artisans de Qualité (quality producersartisans) of which 150 winemakers who advocate daily within the Collège Culinaire de France.
About Ecole hôtelière de Lausanne (EHL)
Ecole hôtelière de Lausanne (EHL) is an ambassador for traditional Swiss hospitality and has been a pioneer in hospitality education since 1893. It has created and inspired a unique professional community of over 25,000 hospitality managers, united by the values and the legacy of EHL.
EHL is a leading university that provides learning solutions for enthusiastic, talented and ambitious students from 119 different countries. With undergraduate, graduate and certificate programs, EHL offers its students a range of on-campus and online education opportunities at different stages of their professional journey.
EHL is regularly recognized as the best hotel management school in the world with the highest graduate employment rates in the industry. EHL is a member of EHL Holding SA, a Group dedicated to hospitality management education.
1 Le CFA, le Lycée des Métiers de l’Hôtellerie Albert Bayet, le Lycée Saint Gilles Fontiville, le Lycée des Métiers de l’Hôtellerie et du Tourisme du Val de Loire et le Collège Bléré
This press release has been choosen by Déborah Delaunay
Déborah Delaunay, Partnership and event officer
Since July 2018, Deborah is in charge of perpetuating and developing a partner’s network for the Journal des Palaces with hotel management schools, professional associations in the hospitality industry or alumni associations.
Her previous experiences in the field of professional training and her taste for challenge are useful to coordinate this network and to implement news projects and news collaborations.