Why Choose the IACM?
Choosing the Marine Culinary Arts Institute means choosing handson learning, focused on excellence. Rooted in Normandy’s culinary heritage, our programs are designed to reveal your talent and provide a truly immersive experience.
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Our Story
Founded in 2018 by Chef Bernard Leprince, Meilleur Ouvrier de France, the Institute was born from his vision to pass on his expertise and celebrate Normandy’s marine products.
In 2021, with support from AFPA, the Cotentin Agglomeration and the Normandy Region, the project came to life as an ambitious training center—nurturing passion-driven careers, honoring products, and respecting seasonal rhythms.
Located by the sea at the AFPA site of Cherbourg-en-Cotentin, the Institute is set to welcome its first learners by the end of 2026.
Our Values
Our values include fostering excellence, encouraging creativity, emphasizing immersive learning, and celebrating boldness:
Mastering Technique at the Highest Level
We teach precise, refined techniques, allowing each learner to progress at their own pace through experiential learning.
Shared Knowledge and Deep Commitment
Our training approach is built around mentorship, collaboration, and innovation—creating a supportive network for growth.
Sea-Inspired Innovation
With Normandy’s seasonal products at our core, we blend tradition and avant-garde techniques to inspire sustainable, creative cuisine.
The Teaching Team
We attract dedicated chefs passionate about culinary sharing and regional products:
- Chef-Led Training
Guided by chefs invested in creative cuisine and local sourcing. - Norman Ingredients at Work
Recipes use authentic, flavorful, and locally grounded ingredients. - Hands-On Practice
Training sessions emphasize active participation, shared experience, and conviviality.
Campus & Setting
Situated in Cherbourg-en-Cotentin within the Terre Bleue area, the Institute is set within an exceptional coastal environment—the port, the Cité de la Mer, the “grande rade”, coastal paths, the Nez de Jobourg, Val de Saire, and much more.
Our culinary learning space, a renovated gymnasium of 420 m², is part of AFPA’s larger 1,700 m² training hub.
Our campus champions sustainable supply chains, respect for local products, and support for Norman producers—serving a long-term vision: elevate Norman seafood cuisine internationally.
Les producteurs, notre clé de voûte
Notre campus défend la durabilité des filières, le respect du produit et la valorisation des producteurs normands. Cette démarche est au service d’un objectif long terme : faire rayonner la cuisine marine normande à l’international.
An AFPA Culinary Hub
AFPA (France’s national agency for adult vocational training) develops our program structure, manages training design, supervises the team, and oversees the entire initiative.
Ensuring certification quality and relevance to industry needs, AFPA’s local involvement strengthens the project’s regional roots and reach.
Calendar
Our year is filled with on-site producer experiences, recurring training sessions for professionals, amateur modules, and open house events. The Institute is a truly a hub to learn, grow, and push boundaries.
View the Calendar
Our Key Contributors
The Institute’s success lies in team-driven energy : AFPA leads and ensures educational quality; Bernard Leprince, the Cotentin Agglomeration, and Normandy Region bring professional excellence and local anchoring. Our chefs and producers bring Normandy’s finest products to life.
Meet Our Partners