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Le Cordon Bleu News, 01/04/2012
Meeting World Association of Chefs Societies 2011
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At the Embassy of Iceland

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Gissur Gudmundsson and the team from Le Cordon Bleu Paris
Meeting World Association of Chefs Societies 2011
On last December 14, Le Cordon Bleu Paris took part in an evening organized by Gissur Gudmundsson, President of the WACS: World Association of Chefs Societies.
The evening was held at the residence of the Ambassador of Iceland, Ms Berling Asgeirsdottir, in Paris. Many key figures from the world of French gastronomy were present in order to learn about WACS, its activities and projects. Amongst the key projects for 2012: the organization of the 35th World Congress in Korea, and the opening of a permanent office in Rungis (France).
The cocktail buffet was prepared – using a selection of Icelandic products—by the future Icelandic candidate for the Bocuse d’Or and his Chef, Stefan Vidarsson, Executive Chef of the Reykjavok Hilton.
Chef Frédéric Lesourd and Chef Philippe Clergue, instructors at Le Cordon Bleu Paris, orchestrated the evening with the help of several students.
WACS:
Founded in 1928 by 17 member countries, the first president of the WACS was Auguste Escoffier. WACS currently has more than 93 member countries, and more than 10 million chefs worldwide. In 2010, WACS launched its humanitarian program “World Chefs without Borders”.

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