Institute Paul Bocuse

Écully, France

Institute Paul Bocuse

Écully, France

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News Article | April 17, 2017
Site: www.prweb.com

The International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College (ICI) has announced that Chef Nathan Hashmonay has joined its team of veteran chefs. Chef Hashmonay is an American Culinary Federation Certified Executive Chef and has more than 13 years’ experience teaching culinary arts. He has trained at Johnson & Wales University in Providence, R.I., The Culinary Institute of America and Institute Paul Bocuse. Prior to joining ICI, Chef Hasmonay taught at the Art Institutes of Tampa and Charlotte. “Chef Hashmonay’s extensive experience in Mediterranean and French cuisine will greatly enrich our culinary program,” said ICI Executive Director Joseph Bonaparte. “He has excellent technical skills, a passion for food and a willingness to spend extra time with students to help them succeed.” In addition to teaching ICI’s Restaurant Capstone course, Chef Hashmonay volunteers his time helping the Institute and its students. The International Culinary Institute at Horry Georgetown Technical College opened a new $15 million building in Myrtle Beach last fall. About 140 students are enrolled in associate degree and certificate programs. Internships and scholarships are available for students who qualify.


Kergoat M.,University Paris - Sud | Giboreau A.,Institute Paul Bocuse | Nicod H.,Biofortis Sensory and Consumer | Faye P.,PSA Peugeot Citroën | And 3 more authors.
Journal of Sensory Studies | Year: 2012

Previous studies have shown that consumers with higher affect intensity expressed stronger preferences for softer car seat fabrics (Kergoat etal.). The present research aims to consolidate and expand these results. Across two studies, we attempt to determine whether the intensity of affect (as measured by the affect intensity measure; Larsen) is a more general construct involved in soft textile preferences. Through the evaluation of two product categories (car seat fabrics and washed-shirt fabrics) and the manipulation of product sensory attributes, we were able to establish that affect intensity components (positive intensity and negative reactivity) play a role in soft textile preferences, independent of the product category. The highest predictive value of particular affect intensity components for softness preference is discussed in line with the multidimensional approach of the affect intensity construct (Bryant etal.). © 2012 Wiley Periodicals, Inc.


Kergoat M.,Paris West University Nanterre La Défense | Giboreau A.,Institute Paul Bocuse | Nicod H.,Biofortis Sensory and Consumer | Faye P.,PSA Peugeot Citroën | And 3 more authors.
Food Quality and Preference | Year: 2016

Previous findings have shown that people experiencing emotions more intensely present favorable attitudes toward tactile softness. Based on Larsen's (2009) hypothesis that a higher level of affect intensity is a way to compensate for a low level of baseline arousal, we suggest that such a positive attitude toward soft textiles serves a need for stimulation in a poor arousal context (e.g., Central Location Test; CLT). An experimental study was run using the IAPS (Lang, Bradley, & Cuthbert, 2005) in order to manipulate the arousal context prior to a sensory evaluation of textiles. Significant results were observed on one component of the Affect Intensity Measure (Larsen & Diener, 1987). As expected, in the low arousal condition, participants characterized by higher levels of intensity in positive emotions showed a preference for softer textiles, whereas this effect was not observed in the high arousal condition. Theoretical and practical implications of these results are discussed. © 2016 Elsevier Ltd.


Kergoat M.,Paris West University Nanterre La Défense | Giboreau A.,Institute Paul Bocuse | Nicod H.,ADRIANTSilliker | Faye P.,PSA Peugeot Citroën | And 4 more authors.
Food Quality and Preference | Year: 2010

The aim of this study is to explore psychological and psychosocial individual differences in order to understand heterogeneous sensory preference clusters identified in consumer tests. We conducted two studies with 100 participants in each. Six seat car fabrics were rated on liking items. A questionnaire composed of the Affect Intensity Measure (AIM) [Larsen, R. J. (1984). Theory and measurement of affect intensity as an individual difference characteristic. Dissertation Abstracts International, 85, 2297B], the Rational-Experiential Inventory (REI), the Iowa-Netherlands Comparison Orientation Scale, (INCOM) [Gibbons, F. X., & Buunk, B. P. (1999). Individual differences in social comparison: Development of a scale of social comparison orientation. Journal of Personality and Social Psychology, 76, 129-142], and the Centrality of Visual Products Aesthetics (CVPA) [Bloch, P. H., Brunel, F. F., & Arnold, T. J. (2003). Individual differences in the centrality of visual product aesthetics: Concept and measurement. Journal of Consumer Research, 29, 551-565] was used. Two clusters of preferences were characterized by the AIM and REI measures. One group, "the velvet fabrics likers", experienced emotions more intensely than the "non-velvet likers" who in turn, appeared to rely mostly on feelings in the judgment process. We discuss the possible influence of these psychological factors on the significance of sensory input used in the evaluation process. © 2009 Elsevier Ltd. All rights reserved.

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