Cannes Culinary Program

May 13–29, 2017

Apply Online

Learn, Work, Connect

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    • Experience the cuisine of the South of France.
    • Visit wineries, working kitchens, vineyards and outdoor markets

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    • Culinary Boot Camp: Help prepare over 1,000 meals a day for film industry professionals in The American Pavilion
    • Plan and prepare cuisine for high-profile parties, intimate dinners and celebrity events

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    • Meet other working chefs
    • Meet other like-minded culinary students

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    Mario Batali in the kitchen at The American Pavilion in 2002
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    Mario Batali at a photo call at the entrance to The Pavilion in 2001
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    Mario Batali, Christina Ricci, and Pavilion guests
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    Tyler Florence tending bar in 2001
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    Todd English and Sandra Suria celebrating AmPav's 15th anniversary in 2003
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A fantastic glimpse into the cuisine of the South of France...
— Mario Batali, Chef/Restauranteur

Registration Process

Application Requirements

Applications are considered complete when all of the following items have been uploaded to the The American Pavilion site (Items 1,2 &3), and emailed to or received at The American Pavilion mailing address  (Items 4,5,6 &7) and a $50 non-refundable application fee has been paid.

1. Application form

2. Essay questions

3. One standard passport sized headshot photo for accreditation in digital .jpg format. Minimum dimensions: 100×140 pixels, maximum file size: 1 mb. File must be titled as applicant’s full name (ie: doe_john.jpg).

4. Copy of college or business school transcript (email or mail)

5. Current resume (email or mail)

6. Letter of recommendation from professor.  Letter must be signed and on letterhead (even if scanned and sent digitally).

7. Letter of recommendation from a current or former employer.  Letter must be signed and on letterhead (even if scanned and sent digitally).  If you are not now or have never been employed, submit two letters from two different professors or other factulty.

Completed applications are reviewed by The American Pavilion Selection Committee on a rolling basis. Candidates who meet all of the requirements for admission will be contacted for a telephone interview and notified of a decision on a first come, first served basis.

All completed applications received by December 9, 2016 will be considered Early Decision. Candidates are encouraged to apply early as the program can fill up quickly.

Payment may  be made on-line with major credit cards or by check or money order, made payable to The American Pavilion. Payments by check and application items 4-7 can be mailed to:

Cannes Culinary Program Selection Committee
The American Pavilion
9336 West Washington Boulevard
Building C, Suite 106
Culver City, CA 90232

Apply Online

Conditions of Acceptance

If accepted into the program, applicant has four days to confirm participation in the program.  Failure to confirm acceptance may result in losing your place in the program.

If accepted Early Decision,  a non-refundable payment of  $895 is due within two weeks of acceptance to hold your place in the program.  An additional payment of $800 is due 30 days later.

If accepted General Admission, a non refundable payment of $1695.00 is due within two weeks of acceptance.

Failure to comply with the above stated conditions may result in forfeiting your place in the program.

Important Dates:

Early Deadline: December 9, 2016
General Deadline February 10, 2017

Flight/Travel Arrangements:

If accepted to the Program, students are responsible for travel arrangements to and from Nice, France.

Program Fee: $1695, includes:

  • 16 nights of shared accommodation with three to four other participants in a European-style residence apartment (a 10-minute drive from the Festival)
  • Unique and exclusive Cannes International Film Festival accreditation allowing privileged access reserved to American Pavilion participants
  • Airport pick-up and drop-off
  • Daily continental breakfast
  • Pre-Festival Tours of wineries, markets and restaurants
  • Membership to The American Pavilion
  • End-of-program party

Visit the FAQ pageSend us an email Call: 310.202.3370