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.

News, Alumni

TOP

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

Filter

Alumni Video Series: Meet Matilda Smith

Product origins and influence on Normandie cuisine with an inspiration from Emily in Paris

Are you an alumni in business? We want to hear from you!

Scholarship provide for Barista course to Pranee Juvenile Vocational Training Center

Korean Temple Food Event 2023

Pascal Barbot and Pierre Combris are class patrons of the new Advanced Studies in Gastronomy (HEG) programme

55th Le Taittinger Prix Culinaire at Le Cordon Bleu London

Valentine's Chocolate Fondant Recipe

100% plant-based recipe