This page contains content from our previous website. To learn more about us, check out our new website.
Le Cordon Bleu News, 04/30/2012
Chef Frédéric Lesourd Jury member at the 35th World Association of Chef Societies' (WACS) Congress
Print this page
Daejon, South Korea

EN | FR Share: Facebook Twitter More...

In The News

Chef Frédéric Lesourd Jury member at the

35th World Association of Chef Societies’ Congress

Chef Frédéric Lesourd will participate in the 35th World Association of Chef Societies’ Congress, to be held in the city of Daejon, South Korea, from May 1 -5, 2012.
This year, the theme of the Congress is “How to Feed the Planet in the Future”. A preview of the 2015 Milan Universal Exhibition thematic: “Feed the Planet, Energy for Life”
Chef Lesourd, Chef instructor at Le Cordon Bleu Paris School, will be a jury member for the Daejon International competitions: the Young Chefs Challenge final and the Global Chefs Challenge Final. He will also participates in educational workshops.
Chef Anna CAUDAL KIM, also Grand Diplôme Le Cordon Bleu Paris, is one of the jury member at the WACS Congress.
Chef Lesourd is also in charge of setting up a French team for further competitions as IKA Olympiads and will continue to participate in different local competitions such as the Istanbul International Gastronomy Festival, which last took place in March 2012, and the PIR fair in Moscow (October 2011).
During his visit to Korea, Chef Lesourd will perform a demonstration at Le Cordon Bleu School in Seoul:
More Information Additional information:
Monday 7th May - Culinary demonstration by Chef Lesourd
Demonstration menu:
Low temperature cooked cod, young vegetables and chorizo, sherry vinegar sauce
Goat cheese disk, sun-kissed vegetables and coulis
You can follow the Congress day by day on WACS website!

For more information

Le Cordon Bleu Paris
Email or use the online form
Call +33 (0) 1 53 68 22 50
Address 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus


Le Cordon Bleu Paris
Presentation Video

Related News

Read more

Read more

Back Bookmark and Share