Page 35 - Demo

Culineur leaves traditional teaching methods behind, instead offering much more exciting and effective ways to learn. For- get the idea of teachers standing in front of a PowerPoint pres- entation and lecturing for hours on end. At Culineur, things are done completely differently.
Ballotine
Chicken breast/ quinoa/ baby Swiss chard/ dried apricots/ pickled beet root
some of the best culinary equipment on the market. There’s also a cafeteria, bar, bakery and two on-site restaurants, all of which are all used to give students practical, hands- on experience. Once they’ve learned the ropes, they’ll take over and run these facilities by themselves while instructors monitor them and provide feedback.
Culineur’s philosophy is that it’s a student-centred institution. This means that rather than teaching, instructors are facilitating, and everything is structured
to let students take things into their own hands. Lead by Managing Director Antony Osborne, Culineur is completely different to any other cooking school in the world today. “This is what the market wants”, he says.
Located on the 5th oor of Bangkok’s Emporium shopping mall, Culineur spans a huge 2,000 square meters over two oors. The school has been open since October 1st, but the rst wave of diploma students will be welcomed in the upcoming academic year. · Chef
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