Fabrice Prochasson is a leading figure in contemporary French gastronomy, at the crossroads of cooking, innovation, and social engagement. Trained as a chef, entrepreneur, and author, he has established himself as a key voice in reflections on the role of chefs and culinary institutions in addressing today’s food-related challenges. As President of the Académie Culinaire de France, he actively promotes the transmission of culinary know-how, the enhancement of French gastronomy, and its adaptation to environmental, social, and cultural challenges. He works on a large scale to transform collective catering toward more sustainable, responsible, and inclusive models, capable of having a tangible impact on everyday food. Convinced that gastronomy is a powerful driver of social progress, Fabrice Prochasson is also engaged internationally. He is involved with the Bayon School in Cambodia, a training and professional integration project in the fields of cooking and hospitality, designed to offer young Cambodians sustainable career opportunities. Through this commitment, he advocates a vision of culinary transmission rooted in education, empowerment, and the sharing of knowledge.
School
Ecole du Bayon
L’École du Bayon is an NGO based in Siem Reap, in the Angkor temple region. For more than 28 years, it has been working to ensure access to free, high-quality education for children and young people from disadvantaged backgrounds, from preschool to university, through a range of dedicated programs.
General Education
L’École du Bayon supports the most vulnerable children from early childhood onward. Two bilingual Khmer/English Montessori preschool classes welcome 60 children aged 3 to 6, providing strong foundations for academic success and well-rounded personal development.
The educational and social support program currently assists 464 students, from primary school to university, in Siem Reap and Run Ta Ek. This support includes:
- provision of school supplies, uniforms, hygiene kits, and bicycles when needed,
- personalized health monitoring with annual medical check-ups,
- additional classes in English and computer skills,
- a balanced breakfast and lunch.
The goal is to prevent school dropout, strengthen core skills from the earliest years, and ensure long-term educational and social continuity, while promoting equal opportunities, autonomy, and sustainable success.
Vocational Training
L’École du Bayon also offers practical and technical programs designed to improve young people’s employability.
- Bakery and Pastry Arts: for the past 10 years, this one-year training program has welcomed young Cambodian women from disadvantaged backgrounds. This year, 42 students are enrolled, gaining solid skills for careers in the hospitality and food service sector.
- Agroecology: launched in 2021, this program will welcome 60 students in 2026. It aims to promote sustainable agriculture, develop local expertise, and support food sovereignty, while creating long-term economic opportunities.
All training programs are fully free of charge and include accommodation, two meals per day, school materials and uniforms, a bicycle for transportation, and a monthly allowance to cover evening meals and personal expenses.
