More than a century ago the Alliance Française created the ambitious project of extending the French Language and Culture around the world.

Le Cordon Bleu became a founding member of the Fondation Alliance Française in January 2008. Recognized worldwide, the Alliance Française has continued to develop and is now present in 137 countries. Its program is dissimulated by an elaborate network of approximately 1000 local committees in the service of 420 000 students.

Every year, Le Cordon Bleu welcomes the new allocated Directors of the Alliances Françaises to present the different programs and activities of the school as well as promoting them worldwide. On Wednesday July 9th, the new Directors witnessed a demonstration followed by a tasting orchestrated by Chef Philippe Clergue and Chef Jean-François Deguignet.

Le Cordon Bleu Paris announces their partnership with the UNI-Presse Association whose vocation is to promote and diffuse French culture and language worldwide. Today they group together the principal French publishers in every sector : general public, scientific, medical, judicial, technical, literary etc

UNI-Presse forms a link between their existing publications and the millions of French speakers around the world and they play a leading role in the representation and expansion of the French press in all parts of the globe. As a result, each year, UNI-Presse gives the opportunity for approximately 600 French publications aimed at both the general public and specialised sectors to increase their circulation and their reputation in more than 170 countries..

Of course Le Cordon Bleu’s association with UNI-Presse will enable all Le Cordon Bleu students to benefit from a reduction of 10% for magazines in the Cuisine selection 2008-2009.

Organized by Le Cordon Bleu's partner, Universidad Fransisco de Victoria in Spain, Becas Europa is a unique initiative within the panorama of Universities in Europe. This program is designed to allow 50 Spanish prè-University students to travel in Europe for a 20 day period so that they can visit the major Universities, to attend conferences to meet important people from different domains (political, cultural, leisure…)etc

On July 19th, these students stopped off in Paris for the precise reason to visit Le Cordon Bleu school to attend a cuisine demonstration. They discovered in the space of a few hours the culinary arts and French savoir-faire thanks to Chef Thivet who was able to whet the appetite of all these students from the Iberian Peninsula.

Le Cordon Bleu students once again helped to celebrate the Peruvian National day alongside the Ambassador and the Consul General Alberto Carrion. The religious ceremony took place at the » Madeleine Church on Monday July 27 2008 and was followed by a Celebratory Pisco Sour “Vin d’Honneur” being served with assistance from Le Cordon Bleu students.

Le Cordon Bleu Paris and the Peruvian Consulate in France wish to thank Carolina Costa, Carrie Luckner, Sandra Yu and Chu Hsin Weng for being volunteers for the service of the special aperitif that celebrated the 187e anniversary of the proclamation of Peruvian Independence.

Le Cordon Bleu Paris Graduation Ceremony took place on August 28 2008. Students and their guests attended the event.

The first three students per level in ranking order were as follows :

• Mari T.S. Jokkala from Finland (distinction), Kathleen Marks from USA, and Sarah Ching from Canada in Basic Cuisine.
• Mari T.S. Jokkala from Finland, Ayako Katsumata from Japan, and Kévin Pannier from France in Basic Pâtisserie.
• Rosemary Chang from USA, Antonio Barros from Portugal, and Koen Rutgers from the Netherlands in Intermediate Cuisine.
• Jill Sim Ting from Singapour, Daniel Shechter from Israel, and Luciana Ghetu from Roumanie in Intermediate Pâtisserie.
• Arnaud Zielinski from France, Jamie Jisook Kim from USA, and Conor Beach from USA in Superior Cuisine.
• Arnaud Zielinski from France, Conor Beach from USA, and Mayada Badr from Saudi Arabia in Superior Pâtisserie.

Congratulations to all of you! For those who have left Le Cordon Bleu we wish you lots of success and for those who continue keep up the good work.

Next graduation ceremony is scheduled on November 13, 2008. The basic level graduation will be at Le Cordon Bleu Paris and the Intermediate and Superior levels at the Cercle de l'Union Interalliée. We look forward to seeing you there!

Hidden behind the Taipei Museum of Contemporary Art, Mayu Café could be compared to a pastry museum. This establishment is managed by a couple who are two former students from the Academy of Culinary Arts Le Cordon Bleu Paris. Kobayashi Mai, from Japan is the creator of the desserts, while her husband,, Yu Kuo-jung, sets the scene for French Cuisine. Kobayashi’s desserts are based on French recipes but uses Japanese esthetics for the presentation. For her, the Japanese know how to present cakes that make them more appetising…

Since the opening of the Mayu Café in 2002, more than 200 different pastries have been created, with the menu changing 4 to 6 times a year. Certain preparations such as the Opéra have become signature cakes on the menu.

For cuisine, the recipes have been reworked with local ingredients. For example, it is possible to order a salmon steak with a creamy sauce with mustard seed, or barbecue chicken with rosemary. Bistro style dishes are also prepared.

Several events have been planned for the month of September 2008 :

_ « Bienvenue en France », 6-7 September.
Bienvenue en France is a pivotal event for consumers passionate about France. This fair will give the opportunity for the visitor to discover in a typically French atmosphere not only the latest trends in housing, tourism, culture and gastronomy but also to find out about financial strategies, moving house or creating a business in France. This fourth edition of the show « Welcome to France » will take place in Jaarbeurshal Utrecht, Pays-Bas.

_ « Slow Food – Marché d’Aligre », 13 Septembre.
Slow Food is an association which is opposed to the idea of « fast-food »culture and which promotes the beneficial qualities associated with local produce. It proposes an education program in taste for adults and children, working towards protecting culinary traditions. Slow Food is also a partner in the Aligre Film Festival which will take place in the Aligre marketplace in the 11th district in Paris and has requested on this occasion that Le Cordon Bleu students participate with preparing recipes. Jean-Jacques Tranchant, Chef Pâtissier of Le Cordon Bleu, will also prepare cakes for the occasion.

_ « The Jeune Commis of the Chaîne des Rôtisseurs », 18-19 September.

The Chaîne des Rôtisseurs, a worldwide gastronomic association founded in Paris in 1950 finds its origins in 1248 under the reign of Saint-Louis, when the professional corporation des Ayeurs began as a royal guild of geese roasters. The 25 000 amateurs and professional members spread widely throughout 70 countries. The Chaîne des Rôtisseurs encourages the training of young chefs through the Jeunes Commis Rôtisseurs competitions. These events offer young talents the opportunity of demonstrating their skills. The international competition in 2008 for the "Meilleur Jeune Commis Rôtisseur" will take place at Le Cordon Bleu Paris on September 19. Yam Atallah, President of the Chaîne des Rôtisseurs and André Cointreau, President of Le Cordon Bleu International and honorary member of the Chaîne de Rôtisseurs, will be present to welcome the 20 international teams and their guests.