Le Cordon Bleu Sydney Culinary Arts Institute hosted a very special event with Hervé This, the physical-chemist and the co-creator of molecular gastronomy, on Wednesday 26th October. Hervé This performed a dazzling demonstration and presentation for over 2 ½ hours in front of industry guests, students and teaching staff.
Cameron Johnston Executive Chef from the Bathers Pavilion who attended the evening said “What a stimulating, entertaining and inspiring presentation! My sous chef and I felt very privileged to attend - Monsieur This is an amazing character.”
Following the presentation guests had the opportunity to speak with Hervé one-on-one at a canapés function prepared by Le Cordon Bleu Advanced Diploma students.
In partnership with Le Cordon Bleu, Hervé is also responsible for the creation of the teaching programme for the Institut des Hautes Etudes du Goût - HEG, Université de Reims Champagne Ardennes (Institute of Advanced Studies in Taste, University of Reims Champagne Ardennes). This programme is held at Le Cordon Bleu in Paris and the University of Reims each year in October. Only recently, Le Cordon Bleu Paris Chefs and Hervé This prepared a "Note à Note" menu for a dinner as part of the programme.