International pastry chef and Worldchefs competition judge Gilles Renusson visited COTHM Pakistan, where he interacted with students and explored the institution’s culinary training environment, highlighting the importance of international expertise and practical learning in hospitality education.
During his visit, Chef Gilles engaged with students pursuing culinary and pastry arts, sharing professional insights from his experience in the international pastry industry and culinary competitions. The interaction provided students with an opportunity to learn about professional expectations, technical standards and the skills required to build successful careers in the global culinary sector.
His visit also highlighted the importance of connecting hospitality education with experienced industry professionals. Exposure to international chefs allows students to gain broader perspectives on culinary practices, understand evolving industry standards and draw inspiration from professionals working at an international level.
Pastry arts require a combination of creativity, technical precision, consistency and attention to detail. Students entering this specialised field must develop practical expertise alongside an understanding of presentation, product quality and professional kitchen discipline.
Chef Gilles Renusson’s engagement with the COTHM community reinforced the value of knowledge exchange and mentorship in developing future culinary professionals. Such interactions can encourage students to strengthen their technical abilities, explore new approaches and remain committed to continuous learning.
COTHM Pakistan continues to emphasise practical training, industry engagement and exposure to professional expertise as important elements of its hospitality and culinary education programmes. By connecting students with international culinary professionals, the institution aims to broaden learning opportunities and prepare graduates for careers in hotels, restaurants, bakeries and the wider food service industry.
The visit marked another opportunity for COTHM students to engage with international culinary expertise and gain inspiration for their professional journeys.
