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On September 22, 2019, Le Cordon Bleu Tokyo hosted its Summer graduation ceremony at the Hyatt Regency Tokyo, located in the heart of Shinjuku district. One of the highlights of the graduation was when world famous Gaston Acurio, Le Cordon Bleu Paris alumni addressed and congratulated those graduating.
Grand Diplôme®, Diplôme de Cuisine, Diplôme de Pâtisserie, Diplôme de Boulangerie, and Japanese Cuisine graduates were welcomed on stage to accept their diplomas and medals in front of an audience of family and relatives from Executive Chef Gilles Company.
Chef Gaston Acurio was among the guests who attended the ceremony and whose presence made the ceremony even more special for our graduating students with warm and encouraging words given to the assembly:
Congratulations to all of you!
I know very well what you are feeling today, because 30 years ago, I was just like you, receiving my diploma in Le Cordon Bleu.
When I was young, maybe like you, I thought I knew everything, and sometimes I grew impatient at the repetition of the teaching in Le Cordon Bleu.
Later on, you will realize that thanks to these methods, some very important fundamentals will have become part of you, you will never forget.
The culinary techniques you learnt at Le Cordon Bleu will stay with you for the entire rest of your life and they will be the foundation of any of your future development whether you decide to become a food writer, chef or TV personality
Everyone can be a cook, but not everyone can cook with love. Please don’t forget how and why you started this carrier.
Born in Peru and a graduate of Le Cordon Bleu Paris, Chef Gaston is one of the world’s leading chefs, ambassador of Peruvian cuisine, owner of restaurants in several countries, author of several books and host of his own television programme in Peru. The breadth of Chef Gaston’s accomplishments is such, his life has been adapted into a movie.
The attendance of TOW Co. Ltd officials was also a great honour. TOW Co. Ltd is a key member of the “Japanese Cuisine and Food Culture Human Resource Development Committee” created by the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) to further the outreach of Japanese cuisine, food culture and ingredients throughout the world. TOW’s support of the Le Cordon Bleu Japan’s Japanese Cuisine programme contributes to its worldwide recognition as one of the leading Japanese Culinary Arts education vectors. The TOW officials were delighted to see Le Cordon Bleu Japanese Cuisine Programme students hailing from many different countries, from Peru to South Africa, Indonesia and Belgium, graduate after 6-months of intense efforts and receive the prestigious badge of honour, the Taste of Japan Global Japanese Skill Certification awarded by MAFF.
The TOW officials also had the occasion to talk with Chef Gaston about the promotion of Japanese Cuisine in Peru at its highest standard. Chef Gaston promised to further support TOW efforts in Peru, together with Le Cordon Bleu.
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