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Le Cordon Bleu News, 01/24/2013
Let’s go to Sirha 2013
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Support Le Cordon Bleu Chefs during the competitions!

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Let’s go to Sirha 2013 – Support Le Cordon Bleu Chefs during the competitions!
The Sirha 2013 exhibition, one of the most important events in the world of gastronomy and the hotel, restaurants and food sectors, will open its doors on Saturday 26 January in Lyon! Two international competitions will be held during this exhibition: the Bocuse d’Or and the World Pastry Cup. Le Cordon Bleu Chefs are members of the teams from Australia, France, Mexico and United Kingdom.
Come visit Le Cordon Bleu stand - Place du Marché Hall 6 G104 – to support the teams and enjoy Le Cordon Bleu Chefs and Alumni demonstrations:
Date Saturday January 26:
Bao Feiyue, former student from Shanghai and the Chinese champion of vegetable and fruit carving, will present his magnificent and delicate creations.
Stand Le Cordon Bleu - Place du Marché Hall 6 G 104.
Date Saturday january 26 to Wednesday January 30:
Darren Chin, alumni from Malaysia and winner of the Délifrance Sandwich World Cup will be presenting the sandwich recipe that made him the champion in 2012.
Délifrance Hall 3 Stand D72.
Date Sundat January 27 to Wednesday January 30 :
Sugar Art Techniques Demonstrations: Jean-François Deguignet & Nicolas Jordan, Le Cordon Bleu Paris Chefs Instructors, will be present at the exhibition to share their knowledge on sugar art techniques.
Le Cordon Bleu stand - Place du Marché Hall 6 G104
Date Monday January 28 and Tuesday January 29:
Cooking Techniques Demonstrations: Patrick Caals, Le Cordon Bleu Paris Chef Instructor will be presenting cooking techniques with the oven manufacturer Bourgeois.
Stand Bourgeois – Hall 5 D95
Watch the competition finals live online:

For more information

Le Cordon Bleu Paris
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Call +33 (0) 1 53 68 22 50
Address 8, rue Léon Delhomme
75015 Paris

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  • Le Cordon Bleu participates in the Sirha exhibition - January 26-30, 2013 (Salon International de la Restauration, Hôtellerie et Alimentation). This event hosts the famous Bocuse d'Or and World Pastry Cup competitions as well as a series of culinary demonstrations and conferences linked to the world of gastronomy.

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