Within the Lyfe Institute, formerly the Paul Bocuse Institute and a global reference in the training of chefs and gastronomy professionals, the COEO plancha braziers and kamados are integrated into the educational pathways to enable students to master the techniques of cooking over wood fire, which have become essential in contemporary, gastronomic, and event cuisine.
Une école de cuisine d’excellence qui intègre la cuisson au feu de bois dans la formation des chefs
Dans une école de cuisine reconnue à l’international pour son exigence académique et son approche expérimentale, l’intégration des braseros et kamados dans les formations permet aux étudiants d’acquérir une expertise complète en matière de cuisson, en combinant les techniques traditionnelles de la gastronomie française avec des méthodes modernes basées sur la maîtrise du feu et des températures.
The Lyfe Institute, which trains the chefs of tomorrow, is thus part of a dynamic where cooking over wood fire, long associated with ancestral practices, today becomes a central element of culinary innovation and gastronomic experience.
Brasero plancha et kamado : des outils professionnels au service des élèves chefs
Grâce à l’intégration du brasero plancha et du barbecue kamado dans les espaces de formation, les élèves peuvent travailler sur des équipements professionnels utilisés par les chefs en restaurant, en événementiel ou en cuisine extérieure, leur permettant ainsi de se confronter à des conditions réelles et d’élargir leurs compétences techniques.
The COEO brazier notably allows for the development of a holistic approach to cooking by offering a circular work surface capable of simultaneously managing different temperature zones, while the kamado enables students to explore advanced techniques such as smoking, low-temperature cooking, or high-intensity grilling.
Une formation immersive au plus proche des pratiques des chefs
In a context where pedagogy relies on experimentation and practical application, cooking with the brazier and the kamado allows students to deeply understand the reactions of food to fire, refine their gestures, and develop a sensitivity to textures, cooking methods, and aromas.
Cette formation immersive leur permet de se préparer à intégrer des environnements professionnels où la cuisine au feu de bois est de plus en plus présente, que ce soit dans les restaurants gastronomiques, les événements culinaires ou les concepts de restauration outdoor en pleine expansion.
Braseros, kamados et gastronomie moderne : une compétence clé pour les chefs
The integration of braziers and kamados in a reference cooking school like the Paul Bocuse Institute (Lyfe) illustrates a major evolution in the gastronomy sector, where chefs today must master a variety of techniques, ranging from classic haute cuisine to more authentic and visual approaches centred on cooking over fire.
In this context, knowing how to use a brazier or a kamado becomes a true professional asset, allowing future chefs to differentiate themselves, offer unique culinary experiences, and meet the expectations of a clientele in search of authenticity and spectacle.
COEO : des braseros et kamados reconnus dans la formation des chefs
The choice of COEO equipment by such a prestigious institution confirms the relevance of solutions designed to meet the demands of culinary professionals, with products that are both high-performing, durable, and suitable for educational environments as well as professional kitchens.
The COEO braziers and kamados thus create a direct link between training and real-world experience, providing students with tools they will encounter in their professional journey, whether in catering, events, or outdoor cooking.
Pourquoi les écoles de cuisine intègrent-elles les braseros et kamados ?
The integration of braziers and kamados in cooking schools addresses a growing need for modernisation of training, allowing students to develop a variety of technical skills and adapt to new trends in gastronomy, particularly outdoor cooking and wood-fired cooking.
These pieces of equipment also help to enhance the attractiveness of training, offering students a concrete, visual, and immersive experience, in line with the expectations of the market and contemporary chefs.
FAQ SEO – Braseros, kamados et formation des chefs
Pourquoi apprendre la cuisine au brasero en école de cuisine ?
Learning to cook over a brazier allows student chefs to master wood fire cooking, develop their culinary creativity, and meet the new expectations of the gastronomic and event market.
Quel est l’intérêt du kamado pour les chefs en formation ?
The kamado allows trainee chefs to work on advanced cooking techniques, such as smoking or low-temperature cooking, while developing great precision in temperature management.
Les braseros sont-ils utilisés par les chefs professionnels ?
Brazers are now widely used by professional chefs in restaurants, events, and outdoor cooking concepts, due to their versatility and visual impact.
Pourquoi l’Institut Paul Bocuse utilise-t-il des braseros et kamados ?
The Lyfe Institute (formerly Paul Bocuse) uses braziers and kamados to enrich the training of students and enable them to acquire wood fire cooking skills that are adapted to current trends in gastronomy.
La cuisine au feu de bois est-elle une tendance durable ?
Wood fire cooking is part of a sustainable trend, driven by a return to authenticity, the valorisation of products, and the search for immersive culinary experiences.
Pourquoi l’Institut Lyfe (ex Institut Paul Bocuse) intègre-t-il les braseros et kamados dans la formation des chefs ?
The Lyfe Institute, located in Lyon and recognised as a global reference in the training of chefs and gastronomy professionals, integrates braziers and kamados into its courses to enable students to master wood fire cooking techniques, which have become essential in modern, gastronomic, and event cuisine.
Qui est le chef Florent Boivin à l’Institut Lyfe et quel est son rôle dans l’apprentissage de la cuisine au feu ?
Chef Florent Boivin, a trainer at the Lyfe Institute in Lyon, guides students in discovering and mastering new culinary techniques, particularly the use of the kamado barbecue and the brazier, emphasising cooking precision, temperature management, and the expression of flavours.
Pourquoi la cuisine au feu de bois est-elle enseignée à Lyon dans une école de cuisine d’excellence ?
In Lyon, the capital of French gastronomy, the teaching of wood-fired cooking in a school like the Lyfe Institute responds to an evolution of sector expectations, where chefs must now master authentic, visual and experiential techniques, capable of creating a connection with the product and offering a true culinary experience.
Quels sont les avantages du brasero pour les élèves en école de cuisine à Lyon ?
The brasero allows students in cooking school in Lyon to work on a versatile cooking surface that encourages creativity, the simultaneous management of multiple cooking processes, and the learning of a friendly cuisine, while developing a sensitivity to textures and flavours related to wood-fired cooking.
En quoi le kamado est-il un outil pédagogique clé pour les futurs chefs formés à Lyon ?
The kamado is an essential educational tool for culinary students in Lyon, as it allows them to explore different techniques such as smoking, low-temperature cooking or grilling, while developing a fine mastery of heat flow and cooking times, which are essential in modern gastronomy.
Pourquoi la cuisine à Lyon intègre-t-elle de plus en plus les braseros et kamados ?
Cooking in Lyon is evolving by increasingly integrating braseros and kamados, as these tools meet a growing demand for authentic, visual and friendly culinary experiences, while highlighting local products and wood-fired cooking techniques.
Les chefs formés à l’Institut Lyfe utilisent-ils ensuite des braseros et kamados en cuisine professionnelle ?
Chefs trained at the Lyfe Institute are increasingly using braseros and kamados in their careers, whether in fine dining, events or outdoor cooking, as these tools allow them to offer distinctive cuisine that aligns with current trends.
Pourquoi Lyon est-elle une ville clé pour la formation des chefs et l’innovation culinaire ?
Lyon is an essential city for chef training and culinary innovation, as it combines an exceptional gastronomic heritage with internationally renowned cooking schools like the Lyfe Institute, which continuously integrate new techniques such as cooking with a brasero and a kamado.
Conclusion
By integrating COEO braseros and kamados into student training, the Lyfe Institute confirms that mastering wood-fired cooking has become an essential skill for chefs, allowing them to respond to industry changes and offer cuisine that is both technical, creative, and deeply convivial.
🔥 Plus qu’une tendance, la cuisine au brasero et au kamado s’impose aujourd’hui comme un pilier de la gastronomie moderne et de la formation des chefs de demain.
The braseros
Discover the range of corten steel and lacquered steel braseros!
In Lyon, the brasero is at the heart of the students' cooking
