|Le Cordon Bleu entertains Chilean President
The Ultimate Accolade
Le Cordon Bleu recently had the honour of entertaining Chilean President, Sebastiàn Piñera serving canapés prepared with products from Chile. These products were promoted in the SIAL fair. Chef Terrien, Chef Pablo Galvez from Chile, and a team of students prepared over 1500 canapés, which were served during the official cocktail at the Embassy of Chile.
|The 2011 Rugby World Cup
Cooking Match: New Zealand ‘v’ France
Our network is expanding into New Zealand next year, we are opening a school in Wellington – the same year the country hosts the 2011 Rugby world cup – their national sport. The first “culinary rugby match” was held on 18 October in Paris. Two teams comprising of Chefs and rugby men competed to make recipes using authentic New Zealand ingredients. International rugby stars Chris Masoe and Dimitri Szarzewski participated in this event.
|Hautes Etudes de Goût
“Note à Note” dinner by Le Cordon Bleu Chefs
Hautes Etudes du Goût is a program designed to cover all aspects of “Taste” studies. This specialized intensive course is only held once a year – this year’s participants were entertained to a unique “note à note” menu prepared by the Chefs from our faculty in collaboration with Hervé This.
*LOCAL FOOD AND WINE*