Shanghai, June 12 – 14, 2012 : Le Cordon Bleu, the world renowned school for culinary arts, management and gastronomy, will be participating to the SIRHA Shanghai at Pudong Expo from 12th June – 14th June, 2012. This third edition will also feature a wider offering and major gastronomic events, the Asian final of the BOCUSE D’OR competition and also Omnivore which will bring together great international and local rising chefs for a new wave cuisine show.
On the June 14, Pruek SUMPANTAWORABOOT, Grand Diplôme graduate of Le Cordon Bleu Paris, and now Chef Instructor Le Cordon Bleu Dusit Culinary School, Bangkok, will be coaching the Thai Team for the final of the BOCUSE D’OR Asia.
As part of Omnivore World Tour, Le Cordon Bleu is proud to announce that Le Cordon Bleu Paris Alumni Weimar Gomez will conduct a Master Class on June 14, 3:00 pm - 3:45 pm during SIRHA. Weimar Gomez is from Colombia. As a young man he fell in love with French cuisine and decided to move to Cordon Bleu Paris. He has, since worked for incredible chefs such as Guy Savoy. He then moved to The Four Seasons at the Cinq restaurant where he understudied Chef Eric Briffard working at sous-chef level. Weimar Gomez is now in charge of the opening of the new prestigious Four Seasons' restaurant in Shanghai.
Shanghai, June 15 – 17, 2012 : Le Cordon Bleu will reveal the great secrets of French pastry at a series of elite master classes in Shanghai. Chef Fabrice Danniel from Le Cordon Bleu Dusit, Bangkok, will showcase fine French pastry skills from 15th to 17th of June, 2012.
Organised by the French Ministry of Agriculture and Fisheries, Sopexa Shanghai, Shanghai Business and Tourism School (SHSMLY) and Le Cordon Bleu, Chef Fabrice Danniel will be conducting a series of pastry workshops at the Shanghai Business and Tourism School from 15th to 17th of June, 2012. Chef Danniel will be demonstrating Le Cordon Bleu’s unique teaching methodology based on perfecting French Culinary techniques. On Friday, June 15 afternoon, chef will present: Black forest served in glass, the techniques include sacher biscuit, chocolate mousse, vanilla Bavarian cream and cherry coulis. On Saturday June 16 passion for éclairs, including choux pastry, diplomate cream and creamy dark chocolate will be presented in the morningand a red fruit tart in the afternoon. On Sunday June 17, Chef Fabrice Danniel will explore different flavoured macaroons with the morning participants and chocolate trio in a glass, including three chocolate mousses and crumble in the afternoon. Morning workshops will be take place between 09.00am-12.00noon with an afternoon session from 2.00-5.00pm. The fees of each session are 480 RMB. To register for these outstanding culinary classes, please contact Sean Lin at email@example.com or by phone 13601670398.
Beijing, June 18 – 21, 2012 : Le Cordon Bleu, will be present for food lovers and for aspiring chefs at the first International Culinary Competition – The Sixth EASTEAT Culinary Artist International Chef competition from 18th June – 21st June at Beijing National Stadium, Bird’s Nest.
World food culture will be the star and Chef Fabrice Danniel will give a demonstration on the art of chocolate.
Chef Fabrice Danniel
Executive Chef at Le Cordon Bleu Duist Culinary School in Bangkok, Thailand will be proposing a tempting pastry menu with his own talented touch.
Born in Antibes, in the South of France, Fabrice Danniel began his career in 1985 after obtaining his “Certificat d’Aptitude Professionnelle (CAP)” in pastry. Chef Danniel developed his culinary skills working in prestigious restaurant kitchens throughout France. He held positions as a Pastry Chef in many hotels and Michelin starred gastronomic restaurants, such as the Martinez Hotel in Cannes and Paris’s “Faugeron”, “Lucas Carton” and “Le Pavillion Elysée Lenôtre”.
Chef Danniel then continued his career internationally, initially at the “Freddy Giradet” restaurant in Switzerland. After that he worked in Lebanon for 3 years as Head Pastry Chef for the luxury hotel"Les Suites", which had three restaurants, including the gastronomic restaurant "Le Fleuron", a pastry boutique-tea salon and banquet facilities for 1000 persons. In 1997 he continued his education, developing skills in candy making, chocolate work, ice cream and catering, obtaining a "Brevet de Maîtrise en Pâtisserie" (Master of Patisserie Diploma). Fabrice Danniel then joined the "Napoléon", and was transferred to Cairo, Egypt to establish a pastry laboratory for the production of fine pastries. Later, he became Head Pastry Chef responsible for 15 staff members at the "Sheraton Doha Hotel & Resort" in Qatar.
In January 2003, Chef Fabrice Danniel joined the select staff of teaching chefs at LE CORDON BLEU Paris. At present, Chef Fabrice Danniel is the Executive Chef at LE CORDON BLEU DUSIT CULINARY SCHOOL in Bangkok, Thailand.
Le Cordon Bleu participates in over 80 international festivals per year. As true ambassadors of the French culinary tradition, Le Cordon Bleu Chefs participate in food festivals, culinary workshops, professional conferences, and promotional events, as well as charity and gala dinners, for Alliances françaises, embassies, and hotels around the world.
LE CORDON BLEU, the world’s foremost school for teaching classical French cuisine,
Patisserie and Boulangerie was established in Paris in 1895. Today Le Cordon Bleu is providing its most prized and cutting edge qualifications to service the needs of the global hospitality industry – offering a range of undergraduate and post-graduate business degrees, encompassing hospitality, hotel management, restaurant management, culinary management and gastronomy.
Individuals from more than 70 nationalities attend LE CORDON BLEU, which operates more than 40 schools in over 20 countries in such prestigious locations as Paris, London, Madrid, Amsterdam, Japan, USA, Australia, Peru, Korea, Lebanon, Mexico and Thailand.