Le Cordon Bleu Paris graduation ceremonies
MasterChef Ukraine TV Show Winner Svitlana Sheptukha
Chef Patrick Terrien participated in The Royal Project - "Le Tour d'Angkhang"
Wine and Management at Le Cordon Bleu
Bocuse d'Or in Thailand
"Kimy" chocolate and hazelnut tartlets
|  |  | Le Cordon Bleu Paris graduation ceremonies
on March 20 and 21, 2012
The diploma ceremony took place at the prestigious private club "Le Cercle de l'Union Interalliée". Dr. Nicholas Baker, Austrade, Trade and Investment Commissioner & Education Manager Europe, accepted our invitation to be a class patron. Students and guests enjoyed a warm and convivial cocktail which followed the ceremony.
Congratulations to all Graduates!
See the Palmares
See the photo gallery | | |  | MasterChef Ukraine TV Show Winner Svitlana Sheptukha
Her experience at Le Cordon Bleu Paris
Svitlana was born in Donetsk, 800 km from Kiev. Before the Ukrainian MasterChef adventure, Svitlana worked as an accountant. She never dreamed she would be selected as a candidate for the competition; however, her passion for cooking made her one of the 20 participants from a casting that started with 10 000 people. The competition was emotionally and physically tiring but she made it to the top.
MasterChef Ukraine had mentioned that the winner would go to Paris to join Le Cordon Bleu Cuisine de Base Certificate program but Svitlana did not know what Le Cordon Bleu was.
Discover her experience | | |  | Chef Patrick Terrien participated in The Royal Project - "Le Tour d'Angkhang"
With Le Cordon Bleu Dusit, Thailand
In early March, Le Cordon Bleu team, supervised by executive Chef Fabrice Danniel, and visiting Paris Chef Patrick Terrien, travelled to Doi Angkhang, a village situated three hour drive from Chiang Mai Airport, to cater for the international agricultural development project organized by Royal Thai Foundation. The main objective of this project is the eradication of poppy seeds crops and to encourage farmers to plant, grow and harvest food to increase local agro-economy.
This annual event is held in an astounding location surrounded by mountains filled by winter flowers and vegetable plantations.
Extensive preparation was required by the Le Cordon Bleu team in order to make this event a success. An impressive variety of delightful cakes and puff pastries were served as well as a dinner menu for all the guests from the Chiang Mai region. | | |  | Wine and Management at Le Cordon Bleu
An article from l'Hotellerie Restauration
Franck Ramage first worked as Assistant Head sommelier at the Crillon for seven years, before becoming a Professor in Sommellerie for eleven years at the Albert de Mun School in Paris. He joined Le Cordon Bleu in September 2011. As Head of the school's Wine Department, his first task was to transform the Sommellerie program.
"When our students finish their training, they don't necessarily become sommeliers, Franck Ramage explains. As such, we decided to create a curriculum which would be equally suited to Sommellerie, Communication, Events, Enotourism, Export, or to a person working as a Wine Merchant." And so the Wine and Management Program was born. Read more | | |  | Bocuse d'Or in Thailand
Le Cordon Bleu Alumni selected
The Bocuse d'Or Thailand took place at Le Cordon Bleu Dusit Culinary school to find the candidate who will compete at the Bocuse d'Or Asia. The winner was Chef Jatuporn Jeungmeesuk. Chef Pruek Sumpantaworaboot,
Le Cordon Bleu Cuisine Chef Instructor and 2001 Grand Diplôme Paris alumni, will be the captain of the Thai team. The Bocuse d'Or Asia will be held during the SIRHA Shanghai fair in June 2012. | | |  | "Kimy" chocolate and hazelnut tartlets
An Easter recipe idea
It's almost the Easter holidays! Now is the perfect time to have a go at making a pastry recipe. Why not try this one using the season's star ingredient, chocolate? Discover this recipe | | | | | | |
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