Official inauguration of Le Cordon Bleu Shanghai Culinary Arts Academy in China

Monday, November 30, 2015 – More than 200 guests gathered at the official inauguration ceremony of Le Cordon Bleu Shanghai Culinary Arts Academy, presided by Mr. Li Xiao Hua, Principal of Le Cordon Bleu Shanghai School, and Mr. André Cointreau, President and CEO of Le Cordon Bleu International under the auspices of the French government represented by Mr. Axel Cruau, French Consul General in Shanghai.

Mr. Li Xiao Hua and Mr. André Cointreau were delighted to welcome Ms. Pascale Delpech, Director of the Alliance française of Shanghai, Ms. Hélène Hovasse, Director of Agrotech Business-France, representatives of Sopexa Shanghai, the Australian Consulate and Austrade in Shanghai, and the British Council, as well as partners and members of several government and international entities. Mr. Steven Liu, Le Cordon Bleu Shanghai Culinary Ambassador was also present.

Mr. André Cointreau was immensely pleased to meet again the former Director of the Shanghai Tourism Board, Mr. Mei Jun, who 21 years ago chose Le Cordon Bleu Paris school to train the first Chinese students.  Mr. Wen Ping Ma, one of the first Chinese students was also present and two other Paris alumni from the ‘80s:  Mr. Wilson Kwok, the first student from Hong Kong and Ms. Ruey-Ling Ko, the first Taiwanese student.

The inauguration of the school in Shanghai represents the first joint-venture ever signed between a private entity and a Chinese government school, the Shanghai Tourism and Business school (SHSMLY). The facilities, operational since last April, are made up of two state of the art class demonstration kitchens and four practical kitchens. The total capacity of the school is 480 students per term.

During the inaugural speeches, Mr. Li Xiao Hua declared: “We are very proud of this new operation of Le Cordon Bleu in Shanghai. We are very thankful for the approval and support provided by the different Chinese government ministries giving Le Cordon Bleu and SHSMLY, the opportunity to train future hospitality business leaders in the most innovative environment. It’s an honor to have Le Cordon Bleu bring its expertise to China.”

This event follows the numerous global celebrations of the 120^th anniversary of Le Cordon Bleu highlighting its commitment to excellence in the culinary arts and hospitality management education. The ceremony featured a blend of French and Chinese cultures including the traditional colours of blue, white and red honouring France and the history of culinary arts.

The reception was organised by Le Cordon Bleu Shanghai Technical Director, Philippe Clergue, Le Cordon Bleu Shanghai Executive Pastry Chef Nicolas Serrano, Le Cordon Bleu Technical Director in Bangkok, Fabrice Daniel, Le Cordon Bleu Ottawa Pastry Chef Hervé Chabert and Le Cordon Bleu Paris Chef Instructor, Fabrice Bruto, assisted by Le Cordon Bleu Shanghai students.

Three main programmes are offered at Le Cordon Bleu Shanghai Culinary Arts Academy: Le Grand Diplôme®, the most complete training course in which students acquire a Diplôme de Cuisine and a Diplôme de Pâtisserie covering the fundamentals of French culinary techniques in a progressive and intensive method of learning.

Other programmes in hospitality management are under development and will include a Wine and Management Diploma which is an important growth axis in China. Le Cordon Bleu is an ardent supporter of French Culinary Art applied to a variety of world cuisines. This is why Le Cordon Bleu Shanghai Chefs are very involved with Chinese cuisine, its local Chefs, flavors and ingredients helping to develop its culinary heritage. Cuisine and pastry enthusiasts will also have the opportunity to follow short courses at Le Cordon Bleu Shanghai to learn and improve their culinary skills.

Chefs, lecturers and specialists comprise Le Cordon Bleu Shanghai team and all graduates leave with a world-renowned qualification that opens doors to an exciting international career in the hospitality business.

ABOUT LE CORDON BLEU

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 50 schools in 20 countries and 20,000 students of over 90 nationalities are trained every year. Le Cordon Bleu combines innovation and creativity with tradition through its Certificates, Diplomas and Bachelors and Master Degrees, including an online degree in gastronomic tourism.

Under the presidency of André Cointreau, Le Cordon Bleu continues its expansion with new school openings planned over the five continents. The government of Rio de Janeiro has asked Le Cordon Bleu to open a school in preparation for the 2016 Olympic Games, where twenty percent of the scholarships will be for students from underprivileged backgrounds. Other openings include Melbourne in Australia, Taiwan and Chile.

In mid-2016, Le Cordon Bleu Paris school will be moving its premises to near the Eiffel Tower, overlooking the Seine and the replica of the Statue of the Liberty.

For information, images or interview opportunities please contact:

Sara Shang, Regional Manager China | china@cordonbleu.edu | + 86 21 3378 5800

Also visit : http://www.lecordonbleu.com.cn