Le Cordon Bleu Promotes Culinary Training in China

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OTTAWA — Le Cordon Bleu, Ottawa, a school known for excellence in gastronomy, hospitality and management, recently held a gala dinner in Chongqing, China. 

The prestigious cooking academy partnered with the Sheraton Hotel for the dinner, which was presented in the Chinese city for the first time.

The evening honoured French cuisine with a six-course tasting-menu designed and prepared by Chef Eric Bediat, a teaching chef from the school. Bediat’s menu included verrine of tapioca pearls with basil, tomato foam and tapenade twist; half lobster meunière with pomegranate, and chicken with foie gras and savoy cabbage.

Chef Bediat is currently conducting a series of cooking demonstrations in China. The classes are being held through a partnership with Sopexa and the School of Administration and Tourism of Shanghai. The initiative is the result of a historic agreement signed in April to promote culinary training in China.

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