It must be the ultimate challenge for a business school chef – keeping the French happy. So when Raul Lacara, executive chef at Stanford Graduate School of Business’ Schwab Residential Centre, received a standing ovation from a group of senior French executives at the end of a week-long executive education course, it was a sure sign that his meals had hit the spot.

“All the participants love the food, but we figured that the French were extra discerning,” says Gale Bitter, associate dean of executive education at the California school.