Le Cordon Bleu Logo

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.

Filter

Taste the Season: September

Taste the Season: September

At Le Cordon Bleu London, our expert teaching chefs understand the importance of cooking with seasonal produce, having adopted it as a way of life during their ...

A desire for challenge

A desire for challenge

Shree Tatwadi is a driven Le Cordon Bleu alumnus whose passion for food and beverage has led him to his current job as Banquet Manager-Events & Conferences at ...

1729 - 1737 news/events from 2518
TOP