La Maison des Chefs

In 1988, when Kai Ping Culinary School was discussing a cooperation plan with the leading Swiss entity in world culinary education, they saw that a teaching restaurant, much like a teaching hospital, provides an essential setting for hands-on (bedside) experience. Twenty years ago, Kai Ping Culinary School pioneered the establishment of the teaching restaurant “La Maison des Chefs” within the campus, creating a real-life scenario. They invited compassionate guests to taste and share the students’ creations, continuously enhancing and perfecting through “teaching” and “learning.” This process not only improved knowledge and skills related to the culinary arts but also expanded to include marketing, customer psychology, and complaint handling skills. Named “La Maison des Chefs,” it serves as a gathering and legacy-passing place for the chefs trained here. Whether it’s the preparation of dishes or the quality of service, everything is subtly scrutinized by professionals (chefs, masters). While this places significant pressure and learning demands on the service providers, the masters usually share their experiences and growth journeys with a seasoned perspective, instilling confidence in the young learners to pursue careers in the service industry.