On September 30, the long-awaited 1st Le Cordon Bleu Expo took place, a fair that featured gastronomy stalls, where students, former students and partners, as well as Le Cordon Bleu chefs, presented their culinary products.
The fair's strong point was the classes given by 17 renowned chefs throughout the day, allowing food lovers and enthusiasts to have a unique experience at our institute.
With the success of the public - the fair had 1,500 pre-registrations that closed in less than 5 days, as well as on-the-spot registrations - the event was also very well presented by the local media as being a great meeting point for gastronomy.
In total, there were more than 2,000 visitors at the 1st Le Cordon Bleu Expo and 17 classes taking place simultaneously with renowned chefs and classes with Le Cordon Bleu Chefs.
One of the most popular classes was held by Chef Flávia Quaresma, who taught the students how to prepare a Grilled Duck Breast with palm heart puree. LCB Chef Pâtissier Philippe Brye's students learned how to prepare a Fantastik Tart, which is made with milk chocolate, cupuaçu and caramel with fleur de sel.
The local press gave great prominence to the 1st Exo Le Cordon Bleu. As well as articles on blogs and editions of online newspapers, many printed newspapers were featured, with the emphasis on TV Globo, which covered the event live, through a negotiated sale of a story by our press office.