From December 1 to 5, a pop-up kitchen was set up in the atrium of EM Strasbourg. As part of the Cap Career seminar, more than 300 fourth-year students from Programme Grande École participated in the annual EM's Kitchen event.
A real-life management scenario
Divided into 24 teams, each morning the students discovered the ingredient they had to use to create a dish, prototype it, and produce 25 identical portions. They organized themselves, divided up the tasks, managed their time and resources, and then presented their results to a jury.
Accompanied by Cuisine Aptitude chefs who guided them in the creation and preparation of the dishes, the students were confronted with a real-life production situation. Cooking requires tangible and immediate results: the dish must be ready on time, the portions must be identical, and presentation counts. These are project management, organizational, and collaboration skills that they will find useful in any business, regardless of the sector.
Meaningful group work
Of the 25 portions produced by each team, 3 are tasted by the jury and 22 are distributed by the association Les Petites Roues to people in need. Beyond the exercise itself, this opportunity to help the community allows students to experience firsthand what it means to create value while generating a positive social impact.
Thank you to our partners
The School would like to warmly thank Cuisine Aptitude for its daily support, provision of equipment, and supply of raw materials, as well as Les Petites Roues for their presence and essential role in redistributing the meals. The 2025 edition was also marked by the collaboration with Auchan Retail, which was particularly attentive to this initiative, which reveals, in real-life conditions, students capable of creativity, rigor, and commitment. The company, keen to identify profiles ready to take on the challenges of mass distribution, saw this 2025 edition of EM's Kitchen as a unique opportunity to observe future talent in action.
