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The « Collège Culinaire de France » is an association founded in 2011 on the initiative of fifteen internationally renowned french chefs such as Alain Ducasse, Joël Robuchon, Yannick Alléno, Paul Bocuse, Alain Dutournier, Gilles Goujon, Michel Guérard, Marc Haeberlin, Régis Marcon, Thierry Marx, Gérald Passedat, Laurent Petit, Anne-Sophie Pic, Guy Savoy and Pierre Troisgros.
The « Collège Culinaire de France » is the only association, to date, initiated by the largest gathering of recognized and uncontested French leaders, who are working, on a daily basis to link « Quality Producers » with « Quality Restaurants ».
It brings together all those who commit to synergies of values and shared practices.
The conception of militant quality is based on three key points: the product, the commitment, the behaviors.
> There is no quality kitchen without quality products
> There is no quality without passionate commitment, curiosity, and desire for continuous improvement
> There is no quality without the mobilization of the chain of all the stakeholders:
The “Collège Culinaire de France” wants to change the behaviour of the profession and the relations between the stakeholders. Between members of the network (sharing best practices, pooling of suppliers and partners, local partnerships, training centres...) but also regarding clients (Traceability and transparency: Enhancement and recommendation of QAP and QR of one’s region. Awareness and mobilization of clients in the fight against quality…)
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