On the starting blocks for the Olympics! Le Cordon Bleu marks its centenary by opening its fifth school in Sydney

Business Wire, Feb 7, 1996

PARIS--(BUSINESS WIRE)--Le Cordon Bleu, the world-renowned cuisine and pastry institution is opening a culinary school in Sydney, Australia, in April 1996.

Le Cordon Bleu is signing a joint venture with the Australian government through Ryde College of the Northern Sydney Institute of TAFE NSW, to train cuisine and pastry chefs in preparation for the Olympic Games of 2000 and to attract more Australasian students.

"We are very honored to be joining forces with the Australians," said Andre J. Cointreau. "Our first Le Cordon Bleu joint venture in Australia was signed four years ago with the South Australian Government, the University of South Australia and the Swiss Hotel Association (SHA). As a result of this successful partnership, we were asked to develop further projects in this country -- this has culminated in the establishment of a Le Cordon Bleu school."

Le Cordon Bleu publications created in 1895, presented their first cuisine demonstration on Jan. 14, 1896. Le Cordon Bleu school (meaning Blue Ribbon), celebrates its centenary this year.

Under the chairmanship of Andre J. Cointreau, descendant of the families of the owners of Remy Martin Cognac and Cointreau liqueur producers, Le Cordon Bleu has confirmed its success through teaching of the culinary arts in its four schools (Paris, London, Tokyo and North America) with a student body comprised of over 50 nationalities.

Numerous privileged partnerships have been established such as those with Air France and the Alliance Francaise de Paris, as well as a close relationship with the diplomatic community. Its international renown has led to articulation agreements with various governments and universities, hotel associations, and membership of major culinary associations. In addition, the accreditation of its different courses is being developed in countries such as Japan, the United States and Mexico.

Le Cordon Bleu organizes more than 30 special events a year including gastronomic festivals, culinary cruises, embassy and charity dinners as special buffets.

Current projects include publications in different languages, a TV series, and the continued promotion of the Le Cordon Bleu product line recommended and selected by its chefs. The development of the Le Cordon Bleu trademark and its licensing is the natural result of these activities.

Thus it is with pride that Le Cordon Bleu has now been chosen by the Ministry of Tourism of the People's Republic of China to be the top culinary school where for the first time ever Chinese chefs were sent for training from Shanghai to France.

The culinary program adopted by Le Cordon Bleu school in Sydney will be modeled on the popular and successful program created in the Paris school offering a series of courses in classic cuisine and pastry under the technical supervision of Chef Herve Boutin, Meilleur Ouvrier de France (MOF=best craftsman of France) and the management team led by Geoff Montgomery. An exchange chef program is being implemented between the five schools including Sydney.

The unique step-by-step teaching method of Le Cordon Bleu master chefs consists of cuisine and pastry demonstrations followed by hands-on practical classes, in a setting that enables chefs to give individual attention to the students.

The Le Cordon Bleu program available at TAFE will consist of Basic and Advanced levels in cuisine and pastry and will feature strong classic French basic recipes, light, healthy, quickly prepared menus which are both affordable and accessible, reflecting the constant evolution of modern life. More than 300 recipes will be discovered and mastered in the six-month course from classic basics to contemporary cuisine. Cointreau stated that "Le Cordon Bleu believes that it is only by mastering French culinary classics that you can develop your full creativity."

Over the past century, Le Cordon Bleu has perfected a complete kit in culinary training, supported by its team of 26 permanent Master Chefs, the majority of whom are Michelin starred. It is through this program that Le Cordon Bleu chefs, who are now present on all the continents, are able to pass on their knowledge and ability to students, to create and master their own repertoire of recipes with a contemporary worldwide vision.

Le Cordon Bleu today, as demonstrated by its Master Chefs, incorporates Asian, European, North and South American influences, as well as other ethnic cuisines by combining French culinary techniques with local ingredients.

As a vital force in the Culinary Arts, the role of Le Cordon Bleu thanks to its sister company "PIERRE-DEUX French Country" is to enhance and further the French Art de Vivre. PIERRE-DEUX with its prestigious boutiques across the United States specializes in home decoration, from antiques to fabrics, and wallpaper, accessories and tableware originating from Provence and the Provinces of France with designs as far back as the XVIII century. PIERRE-DEUX captures the essence of French country living for people who appreciate the convivial atmosphere of l'Art de Vivre at home with authenticity, warmth, comfort, unpretentious elegance and harmony.