This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
Le Cordon Bleu News, 09/08/2014
Le Cordon Bleu at Harvard University!
Print this page
On September 15, 2014

EN | FR Share: Facebook Twitter More...

In The News

Le Cordon Bleu at Harvard University!
Le Cordon Bleu Peru Chef Instructor, Javier Ampuero has been invited to give a lecture to pre-degree Harvard University students on September 15.

Chef Ampuero is the first Chef to be invited to Harvard University and will give a conference on Peruvian gastronomy, the theme of which is ‘El boom gastronómico peruano’ (The Peruvian gastronomic boom).

The conference will be part of the ‘Spanish 30: Advanced Spanish Language I: Four Countries and their cultures’ program presented by Johanna Damgaard Liander, Senior Preceptor in Romance Languages and Literatures and of the ‘Andes Initiative’ program at the David Rockefeller Center for Latin American Studies (DRCLAS).

Recognized as one ofthe most important exponentsof Peruvian cuisine, Chef Javier Ampuero has worked in prestigious Peruvian culinary establishments and is the author of several books. He also acts as an ambassador of Peruvian cuisine at various gastronomic events in Peru and throughout the world.

Le Cordon Bleu also plays a role in promoting Peruvian gastronomy through its school in Lima, its Chef Instructors and its alumni such as the famous Péruvian Chef Gaston Acurio, one of the main ambassadors of‘Novoandina cuisine.

 
 
 

For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu
  Website www.lcbparis.com
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris
Le Cordon Bleu London
  Email london@cordonbleu.edu
  Website www.lcblondon.com
  Call +44 (0) 207 400 3900
  Address 15 Bloomsbury Square
London WC1A 2LS

Find out more...

The Paris & London Campuses

Videos

Le Cordon Bleu Paris
Presentation Video

Le Cordon Bleu London
Presentation Video

Related News

Lire la suite


  • Recipe: Hass avocado guacamole and marinated gilt-head sea bream ceviche
  • In this recipe ceviche, a Latin American specialty often made with white firm-fleshed fish, is made with gilt-head sea bream, a very delicate and prized fish. It is served with guacamole made with Hass avocado, the most popular variety of avocado in the world thanks to its creamy texture and hazelnut flavor.

Lire la suite

 

Back Bookmark and Share
 
 
Loading...