Bao Feiyue, former student of Le Cordon Bleu Paris Institute was inducted into the Académie Culinaire de France

Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and participates in competitions, exhibitions and conferences in France and abroad. Chef Fabrice Prochasson is the current president of the Académie Culinaire de France, which totals 600 members in France and 800 internationally.

Le Cordon Bleu Paris had the honour of hosting the induction ceremony for new members of the Académie Culinaire de France on Saturday, February 22. Approximately 300 guests took part in the event which was followed by a cocktail party.

Le Cordon Bleu Paris institute alumnus (2012 Cuisine Diploma), Bao Feiyue, who is China’s national fruit and vegetable carving champion and Chef of Le Flandrin restaurant in Paris’s 16th district, was inducted during the event. This was an historic event, as it was the first time that a Chinese Chef in France becomes a member of the Académie Culinaire de France.

Event, News, Announcement

TOP

Bao Feiyue, former student of Le Cordon Bleu Paris Institute was inducted into the Académie Culinaire de France

Filter

Le Cordon Bleu at SIRHA 2021

Summer Recipe: Rasberry Tart

“My Restaurant on the Move”: a successful first partnership between ESSEC and Le Cordon Bleu Paris

Buckwheat galette, perfect egg, smoked duck breast, pumpkin horns and Jerusalem artichoke chips

Le Cordon Bleu to open an institute in Riyadh, Kingdom of Saudi Arabia

Hervé This, founder of molecular cuisine, presents his new book at Le Cordon Bleu Paris institute

Meet Tobias Overgoor - Diplôme de Cuisine

Le Cordon Bleu and the Francisco de Vitoria University receive an award for their contribution to the hospitality sector

Meet Kelly Go - Diplôme de Cuisine and Basic Pastry Certificate