Macau, June 2013 – Le Cordon Bleu, the highly renowned school for culinary arts, in conjunction with the Institute for Tourism Studies in Macau has once again conducted the “Le Cordon Bleu Master Chef Program” from the 24th – 29th June 2013.
This very successful program gives students the opportunity to experience first-hand, the skills and expertise of French pâtisserie as showcased by Chef Jean-François Deguignet. The six day short course was a ‘taster’ for the longer courses normally run by the Le Cordon Bleu cooking school, but gave students the chance to learn quickly, the fine art of pâtisserie. Each day was prefaced by a Master Class demonstration in the morning, which was followed by an afternoon cooking class where students then made their selected pâtisserie from the morning. On completion of the course each student received a certificate of achievement in pâtisserie.
Born in Mantes-la-Jolie, a town approximately 50 kilometers from Paris, Chef Jean-François Deguignet was brought up in a family of pastry chefs. His grandfather founded the “Deguignet Pâtisserie” shop (later known as “les Muscadettes”) where, at an early age, Jean-Francois Deguignet began to develop skills in what would later become his profession.
Currently, Jean-François Deguignet acts as an Auditor for the Culinary Academy of France, of which he is an active member. Since 1999, Chef Deguignet has been passing on his pastry knowledge and expertise to Le Cordon Bleu’s students at the Paris and Korean schools.
Under the direction of Chef Deguignet, the “Master Chef program” continues to feature the French Authentic Regional Culinary Arts, which offers guests an exclusive gastronomic program where they experience the fine cuisine and pastry from Normandy, Alsace, Provence, Perigord, Loire Valley, Brittany, Basque Country and Ile-De-France.
Le Cordon Bleu is one of the world’s leading school’s for teaching classical French cuisine, pâtisserie and boulangerie. The school was established in Paris, France in 1895 and has, over the last century, developed a reputation for maintaining the highest standards of culinary excellence.
Every year, 22,000 students from more than 70 countries are trained in Le Cordon Bleu Institutes, which operate 48 campuses in 28 countries with 118 years of experience and heritage being shared across such prestigious locations as Paris, London, Tokyo, Ottawa, Shanghai and Sydney.
Le Cordon Bleu Institute International has also developed many different programs including Advanced Diploma of Culinary Management, Bachelor degrees in Hotel Management, Restaurant Management, a MBA in International Hotel & Restaurant Management and a Master of International Hospitality management.