Le Cordon Bleu and Ânima Educação Celebrate 5 Years of Partnership with New Undergraduate Courses

This news describes the celebration of the partnership between Ânima Educação, the largest and most innovative ecosystem for quality education in Brazil, and Le Cordon Bleu, the world's largest institute of culinary arts, in São Paulo. The partnership marked its fifth anniversary and was celebrated with a lunch that included the presence of prominent figures, such as Mr. André Cointreau, Worldwide President and CEO of Le Cordon Bleu, among others.

Over these five years, Le Cordon Bleu São Paulo has already trained more than 2,300 professionals, entrepreneurs, and industry leaders in the hospitality and gastronomy sectors. Furthermore, the partnership has evolved to offer dual certification in curriculum units of the gastronomy courses at Anhembi Morumbi University.

The second phase of the expansion of the partnership plans to offer the initiative in other campuses, such as Anhembi Morumbi (Mooca/SP), UNA (Belo Horizonte/MG), and UniCuritiba (PR). By 2025, the expectation is that other undergraduate courses at Ânima's Institutions of Higher Education (IHEs) will also benefit from a similar partnership, including Bachelor's degrees in Tourism, Hotel Management, and Event Technology. This expansion reflects the performance of the sector in the Brazilian market, with a positive job growth of 31,000 new positions (both formal and informal) and a 0.8% increase in the second quarter of the year compared to the same period in 2022. Currently, the sector employs over 7 million entrepreneurs and workers in Brazil. "Brazilian gastronomy, which is already a global reference, has gained even more from our partnership," says Marcelo Battistella Bueno, CEO of Ânima Educação. "It is very gratifying to see that our cooperation is yielding good results and keeping up with the main industry trends," says Rosa Moraes, responsible for implementing the first gastronomy course in the country and ambassador for Ânima Educação's Tourism and Hospitality courses.

For Chef Patrick Martin, the international ambassador of Le Cordon Bleu and director of the institute in São Paulo, the long-term initiative is an opportunity to establish new standards of quality not only in the technical education of culinary arts but also in business management. "Our impact extends across the entire gastronomy and hospitality sector. We are empowering professionals to deal with the various challenges that the industry presents and to enhance their businesses," he comments.