Paris, 29 August 2012
Mr Toshizo Ido, Governor of the Hyogo Department awards Monsieur André Cointreau, President of Le Cordon Bleu International, a distinction for his contribution to developing in business and friendships between Japan and France.
Aware of the Japanese passion for French cuisine and pastry, Le Cordon Bleu signed an agreement with Osaka Gas and his Apriti Sesamo school back in 1988. Le Cordon Bleu opened its first school in Tokyo in 1991 and in 2004, Le Cordon Bleu selected Kobe, capital of Hyogo in the dynamic region of Kansai, for its second school.
That is the story behind how, over what is now many years, thousands of Japanese students have been trained (both in Japan and France) in French culinary art and culture by Le Cordon Bleu chefs.
Under the guidance of Chef Patrick Terrien, numerous Japanese alumni have become celebrities, such as Fumiko Kono, culinary consultant, Makiko Fujino, also elected as a minister in 2005, Mariko Ueno, the director of a renowned school or Keiko Nagae, pastry chef for Pierre Gagnaire.
Relationships have been forged with numerous partners: the Osaka and Kyoto culinary schools, tour operators such as JTB and Miki Travel who enabled Le Cordon Bleu to welcome thousands of visitors, and other institutions including the Franco-Japanese cultural centre, AtoutFrance, Sopexa, l’Institut français, l’Alliance française, Air France and UbiFrance.
Exchanges have also taken place between restaurant industry professionals, and Le Cordon Bleu has had the honor of hosting some of Japan's greatest chefs for a presentation of their culinary art.
Thanks to these relations, Le Cordon Bleu also diversified its activities in Japan, releasing a range of gourmet products in partnership with Nippon Ham and Asahi Foods and launching numerous publications with, Shibata, Bunka Shupan and GIO Club, publishing houses.
Monsieur Cointreau, President of Cordon Bleu points out that: “Japan has been very important strategically for Le Cordon Bleu' and has made a real contribution to growth of the group worldwide. I would like to thank our staff and the partners who have enabled us to continue this magnificent culinary journey.”
The ceremony took place on August 29 at 6pm at Le Cercle de l’Union Interalliée.
Le Cordon Bleu
Over the last twenty years, Le Cordon Bleu has become one of the most significant training organizations in the world. Le Cordon Bleu currently operates in 20 countries with over 40 schools training a total exceeding 20 000 students of over 70 different nationalities every year. The programs taught vary from culinary training to university education in the restaurant, hotel management, tourism, nutrition and dietary fields awarding certificates, diplomas, Bachelor's and Master's degrees including MBAs. Some of these programs are taught on line.
In July 2012, a partnership was signed with Özyegin University in Istanbul. This partnership follows the agreement signed last march with Brazils Government in Rio, to open a training body linked to the Football World Cup in 2014 and the Olympic Games in 2016, and the agreement signed last April with the Chinese Government to open a gastronomy school in Shanghai. Next October, Le Cordon Bleu will also open the doors of its New Zealand school.