Le Cordon Bleu News, 05/24/2013
In The News
Brazilian Delegation Visit London Institute
Government representatives from Rio de Janeiro visited our London Centre of Excellence as preparations for the opening of our first Brazilian campus continue
Le Cordon Bleu welcomed government delegates from Rio to our London Centre of Excellence on Thursday 16 May, to tour our award-winning facilities and meet with President André J. Cointreau.
Erly Junior, Gustavo Tutuca and Tande Vieira of the Rio government were joined by consultant Klaus Allers for discussions on developments to Le Cordon Bleu Rio. The new school – which is due to open in the spring of 2014 – will be Le Cordon Bleu’s first in Brazil and second in South America, joining our school in Lima, Peru.
The Rio school will provide world-class education to develop a new generation of culinary professionals in preparation for the 2014 FIFA World Cup and 2016 Olympic Games, which will be held in the city.
In 2012, Mr Cointreau met with Rio Governor Sergio Cabral to sign the collaboration agreement which paved the way for the new school, where 20% of the annual intake will be full scholarship students from Rio’s underprivileged communities
This latest chapter in Le Cordon Bleu’s international expansion follows a number of successes in 2012. An agreement was signed in April with the government of China to open a school in Shanghai, and a partnership was agreed in July with the Özye?in University in Istanbul to deliver culinary arts and hospitality management education. In October 2012, Le Cordon Bleu also celebrated the opening of our first school in New Zealand.
For more information
Le Cordon Bleu London
+44 (0) 207 400 3900
15 Bloomsbury Square
London WC1A 2LS
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The London Campus
Watch our presentation video
Superior Students Host World Cuisine Degustation Event
Our Superior Cuisine students prepared 33 dishes from five continents for fellow students at our London Centre of Excellence.
Award-Winning Authors Visit London Institute
Laila El-Haddad and Maggie Schmitt hosted a discussion on food culture in Gaza and their recently published book The Gaza Kitchen
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