RRC Joins Worldwide Culinary Alliance
At a special ceremony in France, representatives from Red River College signed an agreement making RRC the only Canadian partner to be inducted into the Institut Paul Bocuse Worldwide Alliance.
“We are joining a network of expertise that will further benefit our students, staff and programming at the Paterson GlobalFoods Institute, Red River College’s School of Hospitality and Culinary Arts,” said Stephanie Forsyth, President & CEO of Red River College. “The Institut Paul Bocuse is located in Lyon, France, the heartland of food and wine country and this agreement signals partnerships that provide countless benefits to staff, students and our programming.”
“We are pleased to welcome our Canadian partner to the Alliance,” said Eleonore Vial, Dean, Director of Academic Development, Institut Paul Bocuse. “We look forward to the opportunities this partnership represents and the educational opportunities we both shall realize.”
“By joining this Worldwide Alliance we have the opportunity of sharing skills and best practices by participating in exchanges of teaching staff from the Institut Paul Bocuse and its partners,” said Keith Muller, Dean, School of Hospitality and Culinary Arts, RRC. “It’s a tremendous opportunity and a positive reflection on the innovative educational programming the College offers.”
The Institut Paul Bocuse formed the Institut Paul Bocuse Worldwide Alliance in 2004. Today this unique alliance covers 14 partners in 15 countries, all among the world’s top Hospitality Management & Culinary Arts schools. Partners of this Alliance are located in Canada, Chile, Colombia, Ecuador, Finland, France, Greece, Japan, Mexico, Peru, Singapore, South Africa, Taiwan and the United States.