Campus News

Kimchi Coréen et Le Cordon Bleu

: A Meeting of Flavors, Tastes and Cultures

Le Cordon Bleu published a cooking book called “A Meeting of Falvors, Tastes and Cultures” working with Korea Agro-Fisheries Trade Corp. To celebrate its publication, there had demonstrations in Seoul, Paris, Sydney, Mexico and German then Le Cordon bleu received the "Judge’s Special" at the Gourmand World Media Awards in Kuala Lumpur, Malaysia in May 20, 2006. Kimchi book has translated in English, French and Japanese language and earned praise as 'innovative cooking book for precise combine of Kimchi and French cuisine'. André J. Cointreau, President and CEO of Le Cordon Bleu International, says “Cooking means more than eating, it is the culture. Introducing the Korean culture and lifestyle through Kimchi is the great way to bring in to the world”.