Le Cordon Bleu is proud to announce that Wei Han, a Le Cordon Bleu Paris graduate, has been the winner of the MasterChef in China.
Oriental TV concluded the first Chinese season of the internationally famous MasterChef series on October 14, and young Chengdu resident Wei Han beat tough competition to win a dream contract worth one million RMB – largely due to the skills he acquired from his Le Cordon Bleu training the previous year.
Wei Han graduated from Le Cordon Bleu Paris with his Culinary Arts Cuisine Diploma in August 2011, and the MasterChef judges commented that Wei Han’s particular strengths were the Western cuisine skills and presentation techniques that he had obtained during his Le Cordon Bleu training. The judges also complimented him on maintaining the essence of Chinese cuisine while using the classic French techniques taught by Le Cordon Bleu.
Wei Han's family made significant sacrifices in order to finance his studies abroad, and he believes this was crucial in him achieving the very highest results in the culinary arts. "The decision to study at Le Cordon Bleu Paris culinary school was ideal for me," he said.
In Paris, he dedicated himself to Le Cordon Bleu's exacting schedule of demonstrations, practical classes, studies and examinations, and also worked hard to overcome language barriers that could challenge some Chinese students. After internships in Michelin star restaurants organized by Le Cordon Bleu, Wei Han was complimented on his determination and hard work.
Although Wei Han did not immediately work in the culinary field after graduation, the first MasterChef TV program in China provided him with the chance to pursue his true culinary dream. When Wei Han has paid his tuition fees back to his parents, he plans to use his prize money to open his own cooking classroom. “It will not only be a restaurant, but also a platform for everyone to learn culinary skills and exchange culinary experiences,” he explains.
Wei Han’s success underlines the true value of Le Cordon Bleu culinary training and qualifications. Achieving and celebrating culinary excellence is an internationally recognized hallmark of Le Cordon Bleu, which has long been respected as one of the world’s leading schools for teaching traditional French cuisine, pâtisserie and boulangerie.
Since Le Cordon Bleu was established in Paris, France in 1895, the organization has earned fame and respect for maintaining the highest standards of culinary excellence. Each year, more than 22,000 students from 70 countries are trained at Le Cordon Bleu’s Institutes - 40 schools in 20 different countries, in cities such as Paris, London, Tokyo, Ottawa, Seoul, Sydney, Bangkok, Mexico City, Wellington, and now Taiwan.
Mr Cointreau is delighted that graduates emerge with qualifications that give them a leading edge in the culinary world allowing them to be respected by the best hospitality industry employers worldwide. And some, like Wei Han, go on to be recognized as Master Chefs. Alumni success is Le Cordon Bleu success.