Christmas Magazine by Le Cordon Bleu

Merry Christmas and Happy New Year!

Reaching in 2020 the 125 years milestone, we are proud to see that we have been true to our legacy, to bring culinary excellence to all without borders, and extending it to hospitality education.

From its origins, Le Cordon Bleu’s mission is to teach the techniques and knowledge inherited from the great masters of French cuisine. With over than 30 schools in 20 countries, the institute today offers culinary training, as well as bachelors, masters and MBAs in hotel management and tourism, and trains 20,000 students of more than 100 different nationalities each year.

Le Cordon Bleu training programmes provide an international passport, enabling students to embark on a career in the gastronomy field. Its alumni thrive in a variety of roles such as journalists, food critics, writers, food photographers, chefs and/or entrepreneurs, some of which are Michelin starred or have won prestigious awards, teachers, restaurant and hotel managers, nutritionists, TV and Radio presenters, sommeliers, wine agents, F&B managers, retailers…

Their achievements are a clear indication of the success of the education they receive at Le Cordon Bleu and there are many outstanding career paths. For example, Le Cordon Bleu alumna Garima Arora became the first Indian woman to be awarded a Michelin star for her restaurant Gaa, in Thailand, which earned 16th place in Asia’s 50 Best Restaurant in 2020. Again in 2020, food writer Mary Berry has been handed a damehood by HRH the Queen Elizabeth II, Jessica Wang won the Master Chef All Stars Thailand at only 25, and Luciana Berry won the Masterchef Brasil competition. What a year!

Le Cordon Bleu is extremely committed to ensuring its training programmes are outstanding. It gives upmost importance to developing new programmes and constantly updating those already in existence. Most recently, Le Cordon Bleu has launched a new MBA in International Hospitality and Culinary Leadership with Université Paris-Dauphine-PSL, a Bachelor of Integrated Food Sciences in partnership with University of Ottawa, a Vegetarian Culinary Arts Diploma, a Diploma in Pâtisserie Innovation & Wellness, and 100% Online Higher Education Certificates.

For the year to come, we wish you all the best and hope to see you soon at Le Cordon Bleu.

Amitiés gourmandes,

André Cointreau, President Le Cordon Bleu

André Cointreau, President Le Cordon Bleu

Highlights 2020

What have Le Cordon Bleu alumni & students been up to in 2020?

January

Chef Sonia Manoj Patil cooks her signature dish for Masterchef Australia judges at experiential restaurant Enter Via Laundry.

London alumni Assem Abdel Hady and Andres Bernal open London Stock restaurant, with fellow alumnus Nico Fitzgerald running the kitchen as Head Chef.

London Stock team

March

GAA, the restaurant of the alumna Garima Arora which earned a Michelin star in 2018, joined the 2020 Asia’s 50 Best Restaurant in India ranking (16th place).

Garima Arora

June

In Australia, alumna, Jeongmin Sylvester, opens new retail space showcasing cakes and ceramics - Pastry chef & artist, Jeongmin Sylvester proves that dreams can still come true in challenging times.

Jeongmin Sylvester

July

Wannan LI

Cuisine Diploma student Wannan LI receives a Trophy of Excellence as Top1 highest ranking student of his intake, making him lead all three levels during the whole study in Shanghai.

Nikom Uatthong's restaurant Kompassion

Alumnus Nikom Uatthong (Diplôme de Cuisine) has refurbished his restaurant Kompassion to give it a fresh modern look and a new menu. Kompassion is a Thai Fusion restaurant, one of the most popular in Kuala Lumpur.

LCB at Home Challenge winning dish: Pressed lamb palette, pupunha gratin and pumpkin, Brasil.

Le Petit Paris The Potpourri

In Malaysia, alumna Freya Yen Fei Chun (Diplôme de Boulangerie) opens Le Petit Paris The Potpourri, a lifestyle bakery cafe wanting to bring “Paris” to everyone and committed to using all-natural ingredients.

Chef Stéphane Frelon, Executive Chef, Malaysia

World Cuisine Buffet presented by our Superior Cuisine students with Chef Stéphane Frelon, Executive Chef, Malaysia.

August

Chef Jessica Wang has won the Master Chef All Stars Thailand at only 25 and she has become a role model to young aspiring chefs in the online world.

Alumnus Paul Subhasish, graduated with the Diploma in Culinary Management created a concept of “cloud kitchen”, a professional kitchen only intended for the delivery of meals in India.

Alumna Kavita Naresh Bhagchandani is chosen to take part in prestigious World Championship of Pastry (hosted by FIPGC) in the team representing Australia. She is mentored by Le Cordon Bleu Australia Lecturer, award-winning Chef Angelo Roche.

September

Chef Sarju Ranavaya

Wedding cake creations by Pastry students together with Chef Sarju Ranavaya, Pastry Chef Instructor in Thailand.

Han WEI

Alumnus Han WEI had been invited to join the popular reality show series in China Go Fighting! Where he shares concepts and techniques of four innovative dishes to the audience.

Yukiko Sato and Haruna Kawano

Alumni Yukiko Sato and Haruna Kawano have partnered with Le Cordon Bleu Japan Ambassador Chef Saito to open BeyondVeg, a restaurant serving all you can eat vegetarian buffet.

Shanghai Chef Instructors

Student volunteers worked alongside Shanghai Chef Instructors to propose tasty delights for the opening ceremony of Art Exhibition dedicated to Claude Monet.

Ryouko Maeda

Ryouko Maeda published her book Homecooking like a professional Chef: the logic of Western Food

October

Luciana Berry

Alumna Luciana Berry wins MasterChef Brazil 2020, after impressing the judges by using the techniques learned at Le Cordon Bleu to transform humble ingredients into haute cuisine.

Alumnus Tong LUO opened his fine dining restaurant Vanilla in Guiyang, China featuring classic French cuisine with a local touch, a further expansion to his business after his success with a pastry shop in the community.

Alumna Daria Tartrais opened with her husband the restaurant Namoovert, a fusion restaurant, with a bistronomic and vegetarian friendly inspiration.

Cake made by Basic Pâtisserie graduate in honour of valuable the teachings learned during classes at the Rio institute.

Mary Berry

Alumna Mary Berry is handed her Damehood at HRH Queen Elizabeth II’s birthday honours.

Highlights 2020

New programmes: Innovation & flexibility

Le Cordon Bleu takes the opportunity of 2020 to celebrate its 125th anniversary with the development of an array of new programmes, focusing on innovation, leadership and flexibility. Whether you are a hospitality professional on the lookout to sharpen your skills, a career changer, a high school graduate or a culinary art passionate, there is a course for you at Le Cordon Bleu.

New programmes include:

• International Hospitality and Culinary leadership (MBA) - Le Cordon Bleu and Paris Dauphine - PSL University come together to offer a programme dedicated to experienced professionals looking to develop their career in the international hospitality and culinary management sector. Thanks to this one year MBA programme, they will acquire the keys to Strategic Management and how to achieve excellence in both French & international gastronomy and luxury hospitality.

• Culinary Innovation Management (MSc) - in partnership with Birkbeck University in London, prepares students to shape the future of the industry with a creative, sustainable and entrepreneurial approach.

• Bachelor of Integrated Food Sciences - in partnership with University of Ottawa, combines Culinary Arts, Nutrition & Food Sciences to lead in any industry where food plays a key role, including healthcare, education, hospitality, business, R&D. Fist intake in 2021!

Diploma in Pâtisserie Innovation & Wellness

• Diploma in Pâtisserie Innovation & Wellness - to be launched in 2021 in Paris and London institutes, proposes a revolutionary take on the art of pâtisserie and creation of products with emphasis on design, structure, new ingredients and application of nutrition guidance and wellness perspectives.

• Diploma in Gastronomy, Nutrition & Food Trends - designed to support the growing interest in health within restaurants, cafés and retail, the Diploma in Gastronomy, Nutrition & Food Trends is a 3-month gastronomy course based on the principles of nutrition and food science, and their application within culinary arts in alignment with current and future food trends.

• Plant-Based Culinary Arts programme - this course available at the Ottawa institute is designed to provide students with a comprehensive focus on satisfying, delicious and nutritious cuisines from across the world using fruits, vegetables, roots, herbs, nuts, whole grains, stems, seeds, and natural oils. This non-vocational 20- hour course is designed to meet the growing demand for vegetarian and plant-based alternatives.

Flexibility in the learning environment is another emphasis. Le Cordon Bleu is proud to propose fully accredited and 100% Online Higher Education Certificates. Accessible on a global scale, they range from Event Management to Food Merchandising to Hospitality Marketing.

Online short courses are also available and accessible to all who wish to learn something new, with Food writing, Food Photography, The art of fermentation, and more…

Online Events

Demonstrations, roundtables, alumni talks...

Whether online or onsite, Le Cordon Bleu has always something to propose to its keen audience. 2020 has given a boost to online activities with recurring events taking place. Among them we can find live culinary demonstrations, either by Le Cordon Bleu Master Chefs, or industry professionals such as Masaki Sugisaki, Michel Roux, Joel Defives, Anna Krasovkaia... It enables one to learn the greatest techniques directly from the experts.

There are also roundtables where topics related to the world of food and hospitality, such as Sustainability and innovation, pastry and wellness, the future of the food sector, are discussed with a panel of professionals to gain on knowledge and understanding.

Inviting our graduates to share their insights and experiences, our alumni talks propose to go over inspiring career journeys. It is also a chance for all aspiring hospitality professionals to ask their questions directly to the source.

Commanderie des Cordons Bleus, our alumni network

Le Cordon Bleu is proud to propose a new tool for all alumni to connect with their peers, classmates and other professionals in the industry, find a job, keep in touch with their Le Cordon Bleu institute and stay informed on what’s happening in the hospitality sector. Organised as local chapters, all alumni are invited to log on to the Commanderie des Cordons Bleu on Hosco to start networking.

Join us on: hosco.com/en/school/commanderie

Le Cordon Bleu celebrating 125 years with you

Le Cordon Bleu is most proud to celebrate its 125th anniversary with an international network of dedicated and passionate people. Thank you to our Chefs, professionals, partners, professors, experts, students and alumni, to name but a few Chef Guillaume Gomez, Juliana Lima, Dato’ Fazley Yaakob, Bao Feiyue, Antoine Rodriguez, Tawnya Bahr and Jeremy Bloor for their kind words and support.

See our 125th anniversary video! http://lcbl.eu/a6y