An­dré J. Coin­treau Pres­i­dent of Le Cordon Bleu with Nouhad Dam­mous

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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.”

An­dré J. Coin­treau Pres­i­dent of Le Cordon Bleu with Nouhad Dam­mous

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