The Dilmah School of Tea is a tea program that seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and consumers. The emphasis is on the importance of Real Tea and the versatility of this natural herb in Tea Gastronomy, food pairing and Tea Mixology. The first Dilmah School of Tea, was established in 2009 with the aim of upholding the traditions of tea, by cultivating a respect for tea and sharing its rich cultural heritage. Teamakers, Merrill J. Fernando and his sons have a unique perspective on tea. Their desire to share the special pleasure in real tea is complemented by an emphasis on educating tea drinkers that led to the establishment of the school. Dilmah and the Lyon based centre of culinary and hospitality excellence, Institut Paul Bocuse announced a partnership in establishing the first International Tea School in October 2009. In the innovative style of Paul Bocuse, Chairman of the Institute and one of the finest Chefs of the 20th Century, and Dilmah Tea, the Dilmah Tea School at the Institute is a groundbreaking venture.