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Campus Notes
An ambassador of French cuisine
Le Cordon Bleu, which teaches French techniques of cuisine
and patisserie, is recognised as the world's largest hospitality education institution
for hospitality management and the culinary arts. By Dinkar Farwaha
 Le
Cordon Bleu was founded in Paris in 1895. In 1933, the school went international,
establishing its presence in England (London). Since then, it has forayed into
five continents in 30 countries (Canada, Japan, Korea, Peru, Brazil, Mexico,
America, Thailand and Australia, to name a few), and will enter New Zealand
(Martinborough) by early 2009.
The institute, whose unique feature is a hands-on approach to teaching, caters
to French techniques of cuisine and patisserie. "We teach the techniques
and methods of cuisine, pastry and bread baking which have been codified in
France over the last 500 years, and which are applicable to any world cuisine,"
says Chef Yann Barraud, head technical Chef de cuisine, Le Cordon Bleu, London.
Le Cordon Bleu offers an extensive range of courses. Each Le Cordon Bleu school
offers its own list of culinary short courses, which matches the local demand
of the region. The 'classic cycle' (which consists of six ten-week courses;
three in cuisine and three in pastry-making), is common to all the schools.
Students can pursue the courses at basic, intermediate and advanced levels.
Students who complete all three levels in the same field are awarded the 'Diplome
de cuisine' or the 'Diplome de patisserie' and those who complete all six courses
are awarded the 'Grand Diplome'. "The 'Grand Diplome' implies mastery of
both pastry and culinary fundamentals," informs Chef Barraud.
Apart from the culinary programmes, Le Cordon Bleu also offers hospitality management
courses. It offers Master's degree courses in hospitality management in its
schools in France, Japan, Korea and Australia, and an on-line gastronomy programme
as well. In its schools in the US, Mexico, Australia, and Korea, Le Cordon Bleu
offers Bachelor degree programmes in hotel management and also restaurant management
programmes. Recently, Le Cordon International launched associate degree and
diploma courses in restaurant and hospitality business in North and South America.
Further, it also launched Bachelor and MBA degrees in International Hotel and
Resort Management and a Master of Arts degree in gastronomy that was introduced
in Australia.
Each year, Le Cordon Bleu participates in more than 50 international events
such as festivals, professional conferences and competition juries. The institute
is a member of culinary and cultural associations like 'Alliance Française
of Paris', 'Chaîne des Rôtisseurs', IACP (International Association
of Culinary Professionals), etc.
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Chef Yann Barraud, head technical chef de cuisine, Le Cordon
Bleu, London talks about the trends in culinary education. By Dinkar
Farwaha.
Chef Yann Barraud
Head technical Chef de cuisine
Le Cordon Bleu, London |
How has culinary education improved over the
years?
Culinary education has changed a lot in the past
few years, especially in the UK, where it is gradually shifting towards
fusion cuisine. A few years ago, it was difficult to source any ethnic
ingredients. Today, however, in London's street markets, you will be able
to find most exotic ingredients. London's restaurant space is also very
international; there is hardly an international cuisine you won't find
in London. Our school keeps welcoming more international students and
currently we have a truly international mix of students of over 70 nationalities.
These students tend to share their own knowledge and experiences and mix
the French recipes we teach them with their own local ones, creating even
greater variety.
What is the USP of Le Cordon Bleu?
The core of our curriculum, Le Grand Diploma Le
Cordon Bleu, offers the most intensive, hands-on and complete training
in classic French culinary technique available today. This programme is
composed of six certificate courses; three in cuisine and three in patisserie,
and can be completed in just nine months! A typical day in Le Cordon Bleu
London would be a demonstration of a few recipes by a Chef followed by
a practical. We really emphasise on the practicals. The students are divided
into very small groups of 10 students per chef, in order to provide individual
tuition, guidance and support. These are also some of our strong points.
What future trends do you foresee in culinary
education?
Culinary education has progressed a great deal in the
last few decades, so a lot has been tried already. In my opinion, we will
evolve more and more towards fusion cuisine, mixing French recipes with
a variety of ethnic cuisine. The possibilities of development are endless.
I have also noticed a trend towards molecular cuisine, which is certainly
detrimental to classic and rustic cuisine.
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