In The News
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| Le Cordon Bleu students celebrate after winning the "Interschools Mistura 2012" competition |
| Le Cordon Bleu Peru students won the Interschools Mistura competition at the most important international culinary festival in Latin America, which took place in Lima between 7th and 16th September. |
| The Le Cordon Bleu 2012 Interschools Mistura winners, Jhon Evans, Maiku Vilca and Ricardo Lugo, impressed the jury with their use of flavors from the sea, the highlands and the rainforest. The Le Cordon Bleu team delighted the audience with their Andean grain-based starter, main course and dessert. |
| The starter consisted of crispy prawns stuffed with sweet potato and fresh Andean cheese served with a ceviche. The main dish was vacuum-sealed fresh salmon with camu camu berries, served with mashed cassava, huacatay herb, cashew, three-colored quinoa and smoked chili sauce (lime, yellow bell pepper, charapita chili). The dessert was a biscuit base with a kiwicha grain bavaroise, nougat with highland fruits, camu camu berry sauce and, to add an exotic touch, cape gooseberry jelly. |
| Presentation, personal presentation, classical and modern techniques, temperature management and cooking temperature were all judged. Flavor was extremely important and in particular, the use of Andean grains. |
| The jury was made up of Miriam Punchin, competition coordinator, Jacques-Henri Benoit, a member of the prestigious Académie Culinaire de France; Rafael López Aliaga, executive chef of the JW Marriot and Emilio Macias, a Mexican chef who worked at Basque restaurant Mugaritz and is currently chef at Astrid & Gaston in Peru. |
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| “Mistura 2012 Young Baker” Competition |
| Le Cordon Bleu alumni, Diego Camacho (21) from Trujillo, won the Mistura 2012 young baker competition, with his recipe “Recuerdo del Altiplano” (Memories from the highlands), a cake made of creamy quinoa, cashew and cañihua grains. |
| Diego Camacho stated “I want to thank Apega for this initiative and I think this is great to promote this kind of event which helps to highlight our creativity”. |
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Related News
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- Legendary Mary Berry at Le Cordon Bleu Paris
Mary Berry was born in Bath and when she finished college she wanted to register at Le Cordon Bleu. She developed a passion for cooking from her mother. It wasn’t until 7 years later that her boss sponsored her to join Le Cordon Bleu.
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