Le Cordon Bleu News, 04/30/2012
In The News
Chef Frédéric Lesourd Jury member at the
35th World Association of Chef Societies’ Congress
Chef Frédéric Lesourd will participate in the 35th World Association of Chef Societies’ Congress, to be held in the city of Daejon, South Korea, from May 1 -5, 2012.
This year, the theme of the Congress is “How to Feed the Planet in the Future”. A preview of the 2015 Milan Universal Exhibition thematic: “Feed the Planet, Energy for Life”
Chef Lesourd, Chef instructor at Le Cordon Bleu Paris School, will be a jury member for the Daejon International competitions: the Young Chefs Challenge final and the Global Chefs Challenge Final. He will also participates in educational workshops.
Chef Anna CAUDAL KIM, also Grand Diplôme Le Cordon Bleu Paris, is one of the jury member at the WACS Congress.
Chef Lesourd is also in charge of setting up a French team for further competitions as IKA Olympiads and will continue to participate in different local competitions such as the Istanbul International Gastronomy Festival, which last took place in March 2012, and the PIR fair in Moscow (October 2011).
During his visit to Korea, Chef Lesourd will perform a demonstration at Le Cordon Bleu School in Seoul:
Monday 7th May – Culinary demonstration by Chef Lesourd
Low temperature cooked cod, young vegetables and chorizo, sherry vinegar sauce
Goat cheese disk, sun-kissed vegetables and coulis
You can follow the Congress day by day on WACS website!
For more information
Le Cordon Bleu Paris
+33 (0) 1 53 68 22 50
8, rue Léon Delhomme
Find out more…
The Paris Campus
Meeting World Association of Chefs Societies 2011
On last December 14, Le Cordon Bleu Paris took part in an evening organized by Gissur Gudmundsson, President of the WACS: World Association of Chefs Societies.
Le Cordon Bleu 2012 scholarship – Hautes Etudes du Goût Program
Le Cordon Bleu International is proud to announce a new scholarship, one which will substantially assist the successful applicant to attend one of Le Cordon Bleu’s most prestigious courses: Hautes Etudes du Goût.
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