17. Le Cordon Bleu – Ken de Mallindine

POSTED BY Allen Suss October 8, 2016 IN Podcast, Travel | No Comments

Le Cordon BleuIn this podcast episode, Allen Suss speaks with Ken de Mallindine about Le Cordon Bleu, a French iconic school and worldwide leader in gastronomy, hospitality and management.

Allen and Ken also discuss some of the importance tourist destinations of Paris.

What is Le Cordon Bleu?

Le Cordon Bleu is arguably the most famous and highly regarded cooking school in the world.

Founded in 1895 in Paris. Today they operate in 32 countries around the world, graduating approx 20,000 students annually in their culinary arts and hospitality management programs.

Why is Le Cordon Bleu is so famous?

Part of it has to do with the culinary tradition in France and the popularity and the professional respect that it enjoys worldwide. Also, in a commercial context, a lot of commercial chefs have a classical element to their training. Particularly in the upper levels of their profession. The Le Cordon Bleu has become synonymous with very high levels of teaching rigorous programs, particular in the development of world class chefs.

What type of courses does Le Cordon Bleu offer?

Le Cordon Bleu ChefIt is a popular misconception that Le Cordon Bleu only trains professional chefs. In fact, they have a wide range of short courses that can vary anywhere from half a day, to 3 days, or for people on extended stays, they can even go into their fuller programs.

The shorter programs cover things in the cuisine area such as the art of making sauces, the art of cuisine, vegetarian foods, pastry, eclairs, tarts, etc.

Students can also learn in a program traditional bread making and pastries.

They also have programs in food and wine pairing; the natural connection between good food and fine wines.

Is the Le Cordon Bleu school only in Paris?

No, there is also a London school.

Is the course only in the French language?

Yes, it is delivered in French, but there is simultaneous translation in English.

Workshops for young children

There are programs for ‘little chefs’; designed for children aged between 8 and 12 years old.

There is also a ‘future chefs’ program for students aged between 13 and 17.

Who is Ken de Mallindine?

Ken’s background is in French and English education. He is the Regional Manager for Le Cordon Bleu in Victoria and Tasmania.

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