Qual­ity train­ing for fu­ture chefs

The Star Malaysia - Star2 - - STAR EDUCATION FAIR -

LE Cor­don Bleu is con­sid­ered by many to be the world’s premier culi­nary arts in­sti­tute.

With over 120 years of teach­ing ex­pe­ri­ence, the Le Cor­don Bleu net­work has re­mained com­mit­ted to pro­vid­ing a solid foun­da­tion in gas­tron­omy, hos­pi­tal­ity and man­age­ment.

Grad­u­ates be­come part of a great tra­di­tion of ex­cel­lence, earn­ing cre­den­tials that will set them apart.

Kuala Lumpur, with its vi­brant food scene, was se­lected as the lo­ca­tion for Le Cor­don Bleu Malaysia.

The di­ver­sity of Malaysia makes it a melt­ing pot of culi­nary her­itage and the dis­tinc­tive­ness of Malaysian food has given the na­tion the op­por­tu­nity to be­come a culi­nary tourism desti­na­tion in Asia.

As a world- renowned net­work of ed­u­ca­tional in­sti­tu­tions, Le Cor­don Bleu is ded­i­cated to pro­vid­ing the high­est level of culi­nary and hos­pi­tal­ity in­struc­tion through world- class bach­e­lor’s and mas­ter’s de­grees.

Over 80 Le Cor­don Bleu chefs from the finest kitchens and Miche­lin- starred restau­rants pass on their knowl­edge and ex­pe­ri­ence daily to their stu­dents.

Not just in­struc­tors, they are men­tors pro­vid­ing life­long in­spi­ra­tion and sup­port to grad­u­ates.

They of­fer the most com­plete and com­pre­hen­sive train­ing in clas­sic French culi­nary tech­niques avail­able to­day.

As­pir­ing chefs re­ceive many hands- on hours in state- of- the- art kitchens un­der the guid­ance of the world- class chefs.

Each grad­u­ate leaves Le Cor­don Bleu with the skills to launch an ex­cit­ing ca­reer not only in the world’s lead­ing restau­rants, ho­tels or re­sorts but also as a jour­nal­ist, au­thor, in­struc­tor, con­sul­tant or en­tre­pre­neur.

Le Cor­don Bleu pro­grammes start stu­dents on a jour­ney of ex­cel­lence, cre­ativ­ity, in­no­va­tion and per­sonal en­rich­ment.

Over the past 100 years, Le Cor­don Bleu has pro­duced many fa­mous grad­u­ates, in­clud­ing Dione Lu­cas, Nancy Sil­ver­ton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peter­son, Ly­dia Shire, Gi­ada De Lau­ren­tiis, Gas­ton Acu­rio and Ming Tsai, just to name a few.

The great Ju­lia Child, an Amer­i­can chef and TV per­son­al­ity and au­thor of ‘ Mas­ter­ing the Art of French Cook­ing’ was a grad­u­ate of Le Cor­don Bleu too.

Le Cor­don Bleu cour­ses are up to date and in­dus­try- rel­e­vant.

With in­no­va­tion and new tech­nolo­gies, Le Cor­don Bleu con­tin­u­ally adapts its aca­demic pro­gramme to the fu­ture needs of the culi­nary, tourism and hos­pi­tal­ity in­dus­tries.

Le Cor­don Bleu Malaysia is par­tic­i­pat­ing at the Star Education Fair 2016 in Pe­nang held at the Sub­ter­ranean Pe­nang In­ter­na­tional Con­ven­tion and Ex­hi­bi­tion ( SPICE) Arena on March 5 and 6.

The education fair is from 11am to 7pm on both days. Ad­mis­sion to the fair is free.

Stop by and visit the Le Cor­don Bleu Malaysia booth at No. C79 and C80 to learn about its cour­ses and path­ways for fu­ture suc­cess.

The in­sti­tute's mar­ket­ing team will be there to an­swer any en­quiries.

An­other op­tion is to drop by the Le Cor­don Bleu Malaysia of­fice for more in­for­ma­tion or even book a cam­pus tour at No. 5, Jalan Univer­siti, Ban­dar Sun­way, 47500 Subang Jaya, Se­lan­gor.

You can also call 03- 632 1188, send a fax to 03- 5631 1133 or an email to malaysia@ cor­don­bleu. edu.

Al­ter­na­tively, visit www. lecor­don­bleu. com. my for de­tails.

( Top) A new in­take of Le Cor­don Bleu Malaysia stu­dents at their Ori­en­ta­tion Day. ( Left pic) Stu­dents learn­ing the craft of cook­ing in a state- of- theart kitchen.

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