Bao Feiyue, former student of Le Cordon Bleu Paris Institute was inducted into the Académie Culinaire de France

Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and participates in competitions, exhibitions and conferences in France and abroad. Chef Fabrice Prochasson is the current president of the Académie Culinaire de France, which totals 600 members in France and 800 internationally.

Le Cordon Bleu Paris had the honour of hosting the induction ceremony for new members of the Académie Culinaire de France on Saturday, February 22. Approximately 300 guests took part in the event which was followed by a cocktail party.

Le Cordon Bleu Paris institute alumnus (2012 Cuisine Diploma), Bao Feiyue, who is China’s national fruit and vegetable carving champion and Chef of Le Flandrin restaurant in Paris’s 16th district, was inducted during the event. This was an historic event, as it was the first time that a Chinese Chef in France becomes a member of the Académie Culinaire de France.

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Bao Feiyue, former student of Le Cordon Bleu Paris Institute was inducted into the Académie Culinaire de France

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