Le Cordon Bleu Madrid launches a new Diploma of Spanish Cuisine
The Le Cordon Bleu´s acknowledged methodology of teaching fundamental techniques of international cuisine is now applied to the traditional, product-rich, multi-faceted, internationally acclaimed Spanish Cuisine.
The first program to be launched is the “Foundations of Spanish Cuisine”, starting January 2013. It is a three-month certificate in which the most typical recipes are recuperated from their origins, understanding their elaboration process and stressing their original flavors.
This Certificate is the first part of the Diploma of Spanish Cuisine, scheduled for October 2013. This Diploma includes a review of the different regional specialties of the Spanish Cuisine. The program focuses then on the application of “haute cuisine” techniques to revisit the processes caring for the products and following the path of great Spanish Chefs and Restaurants.
Founded in Paris in 1895, Le Cordon Bleu has today more than 40 schools throughout 20 countries. Its new programmes of Spanish Cuisine combine classic techniques with local gastronomy, just like the institution has already done successfully in its schools in Mexico, Peru, Japan and Thailand.