Le Cordon Bleu And Le Grand Tasting

[From Le Cordon Bleu]

The Grand Tasting took place on December 2nd and 3rd at the Carrousel du Louvre in Paris. Twenty one Wine and Management Diploma students, representing 9 countries, were responsible for serving wine for the “Master Class” and “Master Class Prestige” tastings. *Editor's Note: Including the Ruinart Master Class Tasting that featured a 1998 Ruinart and an almost caramel-colored 1988 vintage paired with pan-seared fois gras.

The Grand Tasting brings together the best producers of wine, from International personalities to young talented winemakers. During the Master Class the best wines are unveiled and tasted. The following were amongst the esteemed producers who were present:  Château Ducru-Beaucaillou, Château Ausone, Domaine Ponsot, Maison Cazes, Domaine Weinbach, Domaine Jean Louis Chave, Domaine de la Chevalerie, Champagne Joseph Perrier, Champagne Taittinger, and other well-known brands.

The tastings were organized by Franck Ramage, Director of the Wine Department at Le Cordon Paris. During this two-day event, more than 3000 glasses were served to 500 wine connoisseurs. Le Cordon Bleu students were eager to participate in this event, proving their professionalism and confirming their know-how in the world of oenology.

Le Cordon Bleu excels in culinary arts training, but the Wine and Management program brings a new dimension to professional education in oenology, wine producing countries, technology, and food and wine pairing.

What do Students think about this experience?

“It was unquestionably one of the most memorable experiences of my life! Most unexpected in fact as prior to the occasion, I could only appreciate (and fear!) the vast challenge. To taste some of the world's most incredible wines and work in a team under one of the wine world's best teachers... With hindsight, it was an honor to be included and consolidated my passion for the subject “  Amanda Thomson, student at the Wine Management program.

“it was really a good opportunity for all of us to learn how to cooperate with each other, and the team work. It builds the trust for all classmates. It also a good chance for people to show their individual leadership. […]. I have no doubt this was the best work opportunity I have ever had.”  Jessica Lee, student at the Wine Management program.   *LOCAL FOOD AND WINE * TWITTER.COM/LOCALFOODWINE FACEBOOK/LOCALFOODANDWINE Follow us On Tumblr  * Follow Us On Twitter * Like Us On Facebook  ♥Chérie Du Vin

Le Cordon Bleu News

	Partnership with Slow Food  Returning to the source  Slow Food is an international association with over 100 000 members worldwide, dedicated to preserving taste - promoting traditional food products within local ecosystems, educating on food issues, and lobbying against undesirable food practices. Slow Food and Le Cordon Bleu have frequently associated on various projects and events; recently for the Festival Cinemaligre.
	Le Cordon Bleu and "Chefs without Borders"  World Association of Chef’s Societies  The World Association of Chef’s Societies (WACS) launched the association “Chefs without Borders” in collaboration with Le Cordon Bleu. This humanitarian aid program is pivotal to the history of the fight against hunger. The ceremony held at the Ministry of Economy, Finance and Industry was presided over by Hervé Novelli, the French Secretary of State. The Ambassador of Iceland in France, his excellency Mr. Thorir Ibsen was also present. Le Cordon Bleu was asked to participate by organizing the cocktail at the official opening ceremony.

	Le Cordon Bleu entertains Chilean President  The Ultimate Accolade  Le Cordon Bleu recently had the honour of entertaining Chilean President, Sebastiàn Piñera serving canapés prepared with products from Chile. These products were promoted in the SIAL fair. Chef Terrien, Chef Pablo Galvez from Chile, and a team of students prepared over 1500 canapés, which were served during the official cocktail at the Embassy of Chile.
	The 2011 Rugby World Cup  Cooking Match: New Zealand ‘v’ France  Our network is expanding into New Zealand next year, we are opening a school in Wellington – the same year the country hosts the 2011 Rugby world cup – their national sport. The first “culinary rugby match” was held on 18 October in Paris. Two teams comprising of Chefs and rugby men competed to make recipes using authentic New Zealand ingredients. International rugby stars Chris Masoe and Dimitri Szarzewski participated in this event. Read more
	Hautes Etudes de Goût  "Note à Note" dinner by Le Cordon Bleu Chefs  Hautes Etudes du Goût is a program designed to cover all aspects of “Taste” studies. This specialized intensive course is only held once a year – this year’s participants were entertained to a unique “note à note” menu prepared by the Chefs from our faculty in collaboration with Hervé This. Watch the video.   TWITTER.COM/LOCALFOODWINE *LOCAL FOOD AND WINE* FACEBOOK/LOCALFOODANDWINE

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