Monish Gujral at Le Cordon Bleu to perform Culinary Demonstrations

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Paris, February 2011 – Le Cordon Bleu participates in the second edition of the Paris Cookbook Fair which takes place from March 3-6 at the “Le 104” exhibition center in Paris to support its publishing partners and activities.
Star Chef Alain Dutournier is this year’s president of Honor. The Paris Cookbook Fair gathers famous chefs and publishers from around the world and offers four days of networking, business and culinary exchange. The fair is the per¬fect place to meet wine and cookbook professio¬nals and sell or buy foreign rights.
On March 2, the inauguration of the cookbook fair will take place at the “Le 104”. Le Cordon Bleu students will participate in the preparation and service of the cocktail which is sponsored by French, Malaysian, Italian and Scandinavian producers and partners.
Every year four selected students act as jury of GOURMAND France selection to choose the best cookbooks and award the
“Le Cordon Bleu Student Prize”. The World Cookbook Awards will take place on March 3 at the Folies Bergères Theater. 154 countries will be represented in this event. Le Cordon Bleu students will be responsible for the cocktail service under the supervision of Le Cordon Bleu instructor Chef Philippe Clergue.

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During the fair, attendees can visit the Le Cordon Bleu stand (B18) to talk to representatives on Le Cordon Bleu culinary, wine, gastronomy and hospitality management courses and programs as well to learn more about the wide range Le Cordon Bleu publications. Le Cordon Bleu students will also assist the International guest Chefs coming from more than 20 countries. Jean-Michel Deluc, wine expert from Le Cordon Bleu wine department will comment on the wines referenced in the new wine publications at the fair’s International Bar.
In celebration of global culinary talent that the Paris Cookbook fair attracts, international guest chefs such as Monish Gujral from India, Benedetto d’Epiro from Italy, Chef Wan from Malaysia , and Chef Chakall from Portugal have been invited to Le Cordon Bleu to perform culinary demonstrations and give conferences especially for its students.

Since its origins in 1895, Le Cordon Bleu has published magazines, cookbooks and wine books for amateurs and professionals. Le Cordon Bleu publications, winners of many French and international awards, have been translated into 18 languages and distributed in 31 countries, with sales reaching 8 million copies worldwide. In addition to widespread success among food enthusiasts, some of Le Cordon Bleu books have also been selected as textbooks for culinary training in the world.

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