André J. Cointreau President of Le Cordon Bleu with Nouhad Dammous
International communications director Isaure Cointreau talked to HN about Le Cordon Bleu’s longstanding achievements, which it continues to build on, over 120 years on. “Since it was founded in 1895, Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has provided a whole range of technical and university-level training programs for working in the hospitality industry,” she explained. Cointreau added that the school’s role has always been to perpetuate the techniques and expertise inherited from the great names of French cuisine, both in France and abroad. “In line with that philosophy, its mission in Lebanon is to provide students with the means with which to highlight their own country’s culinary heritage, as well as allow their creativity and modernity to emerge,” she told HN. “To do so, the changes, which constantly impact the culinary arts, whether in terms of developing ingredients, techniques, equipment or trends, are continuously taken into account to provide excellence in teaching.” Cointreau noted that the school aims to train the next generation of chefs, hospitality and gastronomy managers of the industry by providing the highest culinary standards on offer anywhere. “The program will help students better understand their own respective markets, as well as the available local ingredients and flavors that could be used to launch a business project within their existing context. This will increase their chances of not only finding a job, but also ensuring long-term career success.”