Top chefs convened for the Nespresso Chef Academy to explore coffee in the culinary arts

Coffee meets high gastronomy

Prior to the Bocuse d’Or cooking championship, 10 international culinary talents convened in a shared quest for quality and excellence in taste at the Nespresso Chef Academy in Lyon.

During an intensive two-day workshop, top chefs are learning to understand, taste, cook with and enjoy to the fullest Nespresso Grand Cru coffees. Participants included renowned pastry chefs Jean-Philippe Darcis of Belgium and Yigit Pura of the United States, along with award-winning chef Frédéric Laplante of Canada, named best Chef of the Year in Canada in 2014.

“We are thrilled to return this year with our Chef Academy to Lyon, where we are Official Coffee of Bocuse d’Or. This premier event in the world of high gastronomy is an ideal backdrop, as we explore the role of coffee in gastronomy together with talented chefs who share in our passion for excellence,” said Oliver Perquy, Head of B2B.

Approaching coffee like wine

Just as sommeliers learn about wine, at the Nespresso Chef Academy chefs examine every facet of Nespresso Grand Cru coffees. The training enables chefs to create perfect pairings of coffee with food.They explore coffee’s full potential as an ingredient with infinite possibilities in order to create unique sensory experiences for their guests.

Chefs learn how Nespresso Grand Cru coffees are created and extracted. They also learn to distinguish among the various Grands Crus and evaluate their taste. This workshop is based on a unique method of sensory analysis combining: sight, smell and taste. Developed by Nespresso Coffee Experts in collaboration with wine expert and leading sommelier Guiseppe Vaccarini, this method is outlined in the Nespresso Coffee Codex.

Educating culinary leaders around the world

Through its Coffee Expertise programs such as the Chef Academy and the Nespresso Coffee Sommelier™ Program, Nespresso has been sharing its deep coffee knowledge and passion with culinary professionals around the globe since 2009.

Over 300 leading chefs and sommeliers have participated in Nespresso Coffee Expertise programs. Recent participants include Sang-Hoon Degeimbre (2 Michelin stars at L’Air du Temps in Noville-sur-Mehaigne in Belgium), and major names in French gastronomy including Christian Le Squer (3 Michelin stars at Ledoyen in Paris), Yannick Alléno (3 Michelin stars at Le Meurice in Paris) and Edouard Loubet (2 Michelin stars at the Domaine de Capelongue in Bonnieux in Provence).

Committed to creating the very best coffee experiences, Nespresso works with the best in fine dining around the world. Its quality, consistency, choice in taste, expertise and service meet the high standards demanded by leaders in gastronomy. Partners include Relais & Châteaux, Jeunes Restaurateurs d’Europe, and the International Sommelier Association (ASI). To date, Nespresso is served in over 750 Michelin star-rated restaurants.

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A revolutionary methodology by professionals for professionals, the Nespresso Coffee Codex approaches coffee like wine