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Le Cordon Bleu News, 09/19/2011
The Return Culinary Match - France vs. New Zealand
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The Return Culinary Match
France vs. New Zealand
Paris September 19, 2011 - Three days before the All Blacks take on France in the Rugby World Cup, the two nations will clash in a match of a different kind.
On Thursday 22 September 2011, in a free public event at “The Cloud” in Auckland, France vs. New Zealand: The Culinary Challenge will see New Zealand face the French team in a sport in which they are global champions: cooking.
The Kiwi contingent will be lead by top chef Al Brown who will be assisted by former All Black captain, Tana Umaga. The French challengers will be captained by Chef Philippe Clergue, Chef instructor at Le Cordon Bleu Paris and finalist of one of the most respected French competitions “Meilleur Ouvrier de France” (Best Craftsman of France). Chef Clergue will be assisted by former international French rugby player Olivier Magne.
This event is the revenge of the unforgettable 2010 Culinary Challenge which took place at Le Cordon Bleu Paris when former New Zealand Rugby Champion Chris Masoe and French International, Dimitri Szarzewski teamed up respectively with fellow nationals Chef Hamish Brown and Chef Philippe Clergue.
"As with this culinary match, we begin a season dedicated to a very popular sport and to the opening of our new Le Cordon Bleu school in Wellington in 2012...” states André Cointreau, President of Le Cordon Bleu International “we look forward to bringing our know-how of French culinary techniques in order to highlight the importance of this country’s produce. Our mission is to train culinary and hospitality leaders of tomorrow”.
Cath Hopkin, Institute Director of Le Cordon Bleu New Zealand, says: “In the kitchen France fronts up with the heaviest muscle with French culinary techniques and traditions followed by chefs all over the world, including our own. But Kiwi chefs are fast catching up, masterminding a home-grown culinary tradition inspired by the abundance of fresh local produce, our indigenous and European heritage fused with our connection to Asia and the Pacific, and of course the rising reputation of our wines around the world.”
The two teams will both cook three dishes using local produce: an entrée, main and dessert, which need to be prepared in 90 minutes. The dishes will be judged by an expert panel comprising of food writer Annabel Langbein and restaurateur rugby player Pierre Dospital among others.
The event, patronized by the French Ambassador to New Zealand His Excellency Mr. Francis Etienne, and the New Zealand Trade and Enterprise (NZTE), will be hosted by Julie Biuso, food writer, cookbook author.
Events details:

Date Date:
Thursday, 22 September 2011
Date Time:
5.30pm – 7pm
Venue Venue:
The Cloud, Queens Wharf, Auckland
Contacts Contacts:
Cath Hopkin - c.hopkin(a)lecordonbleu.co.nz - +64 4 472 9800 / 027 776 1467
Anna Calver - anna(a)sputnik.co.nz - 04 801 9485 / 021 0221 5900
(replace (a) by @ in the email address)
More Information Tickets:
Free

About Le Cordon Bleu New Zealand

Le Cordon Bleu International has joined with New Zealand tertiary education partners WelTec and UCOL to establish Le Cordon Bleu New Zealand. The Le Cordon Bleu Institute will open in 2012 in the heart of Wellington City. It will be an iconic facility, with a public restaurant, 100-seat lecture theatre, a training bar and seven kitchens, providing world class education in cuisine and hospitality.

New Zealand was chosen by Le Cordon Bleu for its newest school because of the country’s international reputation as a food and wine producer and its strong appeal as a destination for international students.

The Institute aim to train around 500 students a year, including a significant number of international students, studying a range of degree, diploma and certificate programmes. Graduates of Le Cordon Bleu New Zealand will receive a qualification that is recognised and respected around the world.

Students will learn French culinary techniques while utilising fresh, quality New Zealand ingredients and being taught by committed tutors, producers and artisans. The choice of Wellington as a base for the school provides for a total farm-to-plate environment in a city with an exciting food scene with a strong focus on fresh, seasonal ingredients cooked innovatively, with a Kiwi twist. Wellington is also adjacent to two of New Zealand’s finest wine regions.

The Institute’s new director, Cath Hopkin, asks: “Where else in the world can you drive an hour down the road to where food is grown and produced then have it arrive at your table in a world class city restaurant?”

The Le Cordon Bleu Institute will be unique in New Zealand. Le Cordon Bleu is the world’s premier culinary arts institute, offering the most complete and comprehensive training. Students benefit from its international network of 20 schools on five continents and Le Cordon Bleu’s commitment to innovation and best practice in gastronomy, hospitality and management.

First Culinary match at le Cordon Bleu Paris, October 2010

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For more information

Le Cordon Bleu Paris
Email paris@cordonbleu.edu or use the online form
Website www.lcbparis.com
Call +33 (0) 1 53 68 22 50
Address 8 rue Léon Delhomme
75015 Paris

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