On the 22nd March, famed international culinary and hospitality institution, Le Cordon Bleu, launched an online competition to give Taiwanese students the chance to prove their desire to attend the leading culinary arts school in the world.
The launch was presented by the Taiwanese Department of Commerce’s Minister for Economic Affairs, as well as special guests from Le Cordon Bleu, National Kaohisung University of Hospitality and Tourism and Ming Tai High School. Illustrating the forward thinking competition to encourage a creative approach to win one of four scholarships to Le Cordon Bleu, including a Le Cordon Bleu Australia Bachelor of Business (International Restaurant Management), a Le Cordon Bleu Japan Diplôme de Patisserie, a Le Cordon Bleu Shanghai Cuisine Diploma and a Le Cordon Bleu NKUHT International Master Chef Certificate.
Students were invited to create a three minute video as their application, which would display their passion for the culinary arts, including the making and presentation of a dish using local ingredients, as well as show how Le Cordon Bleu could help them achieve their career goals.
Sara Shang, Le Cordon Bleu Regional Manager, is excited to have a competition specifically for Taiwan: “We have been training students from Taiwan at a number of our international schools over the years, however until now, we have not been able to offer such a dedicated pathway to join our school. We were especially excited to see the creative videos that would be produced as a result of the competition, we know how many passionate cooks there are in Taiwan.”
Jimmy Yung, President of National Kaohsiung University of Hospitality and Tourism, is proud to be in partnership with Le Cordon Bleu, “We have seen Le Cordon Bleu’s magnificent contribution to the education of people with culinary dreams. We are excited that these culinary education opportunities and connections to Le Cordon Bleu’s extensive international network of educational institutions will now be made available in Taiwan soon. And I believe our partnership marks another significant landmark in a long, proud and very successful history.”
VIP guests at the ceremony included a cast of important Taiwanese dignitaries from Austrade/AEI, Campus France, Alliance Francaise, Le Cordon Bleu agents and alumni. At the launch event, it gave Le Cordon Bleu a chance to talk about the establishment of a specific Taiwan chapter of their alumni association, a chance for thousands of graduates from Le Cordon Bleu schools around the world to continue connecting with each other, and the school, throughout their career.
For graduate students like Steven Su and Charles Chen from Taiwan, Owners of Blossom Kitchen, this is an exciting development: "We are both really thankful for what we learned from Le Cordon Bleu. The knowledge, skills and even the manners for being in the kitchen were so helpful in what we are doing now. We are so glad that we are members of Le Cordon Bleu alumni."
And to further showcase just what a Le Cordon Bleu Chef at the top of their career can achieve, two of the leading educators from Le Cordon Bleu Paris institute, hosted a short cooking demonstration for guests. Le Cordon Bleu Master Chef Patrick Terrien, and Master Chef Jean-Jacques Tranchant, also stars of the recent Le Cordon Bleu movie ‘The Patisserie with no name’, inspired many amateur chefs in Taiwan.