Le Cordon Bleu News, 11/24/2010
Master Chef at the Institute For Tourism Studies in Macau
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|13-18 December 2010|
Macau, December 2010 - LE CORDON BLEU, the highly renowned school for culinary arts, in conjunction with the Institute for Tourism Studies in Macau, will be conducting "LE CORDON BLEU Master Chef Program" from the 13th December – 18th December 2010.
Executive Chef Patrick Terrien, has been a member of the prestigious team of LE CORDON BLEU chefs since 1989. His experience includes the restaurant "l'Aubette", the "Hôtel Royal" in Évian-les-Bains and the "Hôtel Inter-Continental", where he worked as Chef Saucier and then Sous-Chef de Cuisine under the guidance of Chef Charles Janon, with the Inter-Continental Hotel group.
The main highlight of his career was working as Sous-Chef de Cuisine in the Nikko Hotel's restaurant, under the direction of world renowned chef, Joël Robuchon. Throughout his career, Chef Terrien has touched many aspects of the culinary world, including a teaching position at the Tsuji Academy in Osaka, Japan. Later, he became Chef de Cuisine of the private club "Le Grand Cercle" in Paris.
Patrick Terrien owned a restaurant in the City of Tours which was awarded one Michelin star. In Third place in the "Concours du Club des Toques Blanches", and recipient of the Prosper Montagné Club's "Diplôme du Mérite Culinaire" in 1984, Chef Terrien is also an honorary member of the Tsuji Academy, and co-author of "La Cuisine de Tourangelle", based on the cuisine of his native region, "La Touraine".
Under the direction of Executive Chef Patrick Terrien, the “Master Chef program” will feature the French Authentic Regional Culinary Arts, chef Patrick Terrien aims to offer guests and exclusive gastronomic program and allows them to experience the fine cuisine and pastry from Normandy, Alsace, Provence, Perigord, Loire Valley, Brittany, Basque Country and Ile-De-France throughout his one week French Master Chef Program.
LE CORDON BLEU, one of the world's leading school for teaching classical French cuisine, pâtisserie and boulangerie, was established in Paris, France in 1895. Over the last century, LE CORDON BLEU has developed a reputation for maintaining the highest standards of culinary excellence. Every year, 22,000 students from more than 70 countries are trained in the Le CORDON BLEU'S INSTITUTES, which operates 35 schools in 20 countries, in such prestigious locations as Paris, London, Tokyo, Ottawa, Seoul, Sydney, Bangkok and Mexico City.
The chairmanship of Andre Cointreau, LE CORDON BLEU INTERNATIONAL, has also developed many different programs: LE CORDON BLEU's programs including Advanced Diploma of Culinary Management, Bachelor degrees in Hotel Management, Restaurant Management, a MBA in International Hotel & Restaurant Management and a Master of International Hospitality management.
Ms Sara Shang