CHEF FRANCK Jeandon of Le Cordon Bleu, the world's leading Culinary Arts School, will be presenting two workshops in Jamaica at The University of Technology's School of Hospitality.
Two courses will be offered, the first will be for culinary professionals (June 27 through July 2) and the second will be for gourmet enthusiasts (July 4 through 8).
Participants will be taught the techniques and methods of cuisine and pastry which are applicable to any world cuisine. The workshop will include cooking demonstrations and hands-on practical classes. On the final day, students will organise a dinner which will be presented to the chef. At the end of the course, participants completing the course will receive a Le Cordon Bleu certificate.
OBJECTIVE
The objective of bringing this workshop to Jamaica is to make available to aspiring Jamaican chefs and cooks, the opportunity to participate in a cooking workshop presented by a world class culinary institution, says events planner Suzie Berry.
Founded in Paris in 1895, Le Cordon Bleu currently has 26 schools in 15 countries and is recognised as the premier culinary arts institute in the world. Developments in the curriculum of Le Cordon Bleu have led to the establishment of Bachelors and Masters degrees in hospitality management in cooperation with international universities.
Le Cordon Bleu has a tradition of excellence in the world of gastronomy and is committed to furthering the appreciation of fine food and the French Art of living.
The origin of the expression 'Le Cordon Bleu' comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary.
