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Le Cordon Bleu News, 08/28/2014
It's show time for the students of the Restaurant Management program!
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In The News

In early 2014, Le Cordon Bleu Paris launched the restaurant management program with a view to preparing future professionals and entrepreneurs in gastronomy and restaurant industries.

The students are rapidly approaching the end of the year. Let's share the final moments with them.

Eleven students from all over the world set off on this new adventure back in March. With nationalities ranging from Indian, Spanish, Guatemalan, French or Ukrainian and with very different professional backgrounds, these students share a common goal of choosing Le Cordon Bleu Paris to acquire the professional skills needed for development and success in their future culinary destinations.

Before leaving school and heading for a 6 month internship, the students participated in a practical evaluation in the kitchen and service areas, and were supervised by Chef Vaca and Sylvain Boussard, the head of the program.

During the program, courses in culinary techniques and service allow students to:

  • Put into practice the techniques in cuisine and pastry applications.
  • Understand and implement the principles of team work (front and back of house), service procedures and their importance.
  • Determine correct order in food preparation organization.
  • Know the importance of timing in a professional kitchen.

The jury for this special evening was composed of certain members of the permanent teaching staff and renowned guests such as:

  • Marie-Anne Dufeu, communication teacher, management trainer and consultant in the food service industry and former assistant director of the Ritz-Escoffier cooking school at the Ritz Hotel.
  • Thérèse Libert, nutrition, food hygiene and safety teacher, freelance dietician, educator and consultant for high-level sportsmen and women.
  • Eric Riewer, wine consultant and teacher at ESSEC since 2009.
  • Maxime Bellenguez, co-owner of the Solyles restaurant in Paris.
  • Eric Roset, Director of Newrest and graduate of the Lausanne Hotel School.
  • David Liebaux, Pastry chef and chocolatier Liébaux Paris.

Gallery


First evening

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 Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture
Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management pictureExam Restaurant Management picture

Second evening

Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture
Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture 
Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture Exam Restaurant Management picture

 

For more information

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

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