Fraaz Kasuri Represents COTHM, Emphasising Youth Development, Industry-Aligned Education and Franco-Pakistani Culinary Collaboration
The Embassy of France in Pakistan and Alliance Française de Lahore have launched Good France 2026 in Lahore, bringing together culinary institutions, restaurants, chefs, and hospitality professionals to celebrate French gastronomy and strengthen culinary exchange between France and Pakistan.
At the press conference held at Avari Hotel Lahore, Fraaz Kasuri, representing the College of Tourism & Hotel Management (COTHM), highlighted the evolving needs of Pakistan’s hospitality and culinary industry, the importance of developing a skilled young workforce, and COTHM’s contribution to strengthening professional education and industry engagement.
Addressing the gathering, Fraaz Kasuri emphasised that the hospitality industry is entering a new era in which young professionals must be equipped with practical expertise, creativity, international exposure, communication abilities, and an understanding of changing global standards. He highlighted the need for educational institutions to move beyond conventional classroom teaching and create meaningful connections between students and the professional industry.
He also underscored the importance of international collaborations and knowledge-sharing initiatives such as Good France, which provide Pakistani students and emerging chefs with opportunities to learn from international culinary experts, explore different food cultures, and develop a broader understanding of global gastronomy.
During his remarks, Fraaz Kasuri highlighted COTHM’s continued contribution to Pakistan’s hospitality, tourism, culinary, and professional education sectors. He emphasised the institution’s role in preparing young people for employment opportunities through industry-oriented training, practical learning, professional development, and international exposure.
He stressed that the future of hospitality depends on a well-trained generation capable of meeting the expectations of an increasingly competitive global industry. From culinary arts and baking to hotel management, food and beverage operations, and travel and tourism, the industry requires professionals who combine technical knowledge with innovation, discipline, and workplace readiness.
He also highlighted COTHM’s Vision 2027, reflecting the institution’s forward-looking commitment to strengthening hospitality education, expanding industry connections, encouraging international collaborations, and preparing the next generation of skilled professionals for emerging opportunities in Pakistan and abroad.
Good France 2026 features the participation of French Chef Maxime Delaboudinière, who is visiting Pakistan to engage with culinary students, young chefs, and hospitality professionals through masterclasses, workshops, and professional exchanges.
COTHM is among the three leading culinary education partners participating in the Lahore programme, alongside SCAFA and Superior University’s School of Culinary Arts. These collaborations aim to facilitate knowledge-sharing, introduce international culinary techniques, and create meaningful learning opportunities for emerging Pakistani culinary professionals.
Running from November 7 to 17, 2026, Good France brings together participating restaurants across Lahore, including Café Aylanto, Âmû, Nushé Ján, LILI by Déjà, The Observatory, Basilico, Loafology, and Kims at Avari Hotel.
