#GHEAC#[校友风采] 冒险姐妹之蓝带国际烹饪经历

冒险姐妹之蓝带国际烹饪经历

　　毫无疑问，Tracy与Katheryn Gamble无论是在烹调风味、选材还是技术运用、美食主张上都拥有本土与国际的双重特性。


　　在蓝带的学习给予了她们了解世界各地不同美食的机会。蓝带拥有超过百年的教育经验，在全世界20个国家的超过50个校区提供料理、甜点、葡萄酒、餐饮管理、酒店业和旅游业等领域的教育。


　　Gamble姐妹正是利用蓝带全球校区网络开始了她们的国际厨艺探险。Tracy主攻甜点而Katheryn则着眼料理技术。在蓝带大多数的校区，料理与甜点的文凭课程都可以分为三个级别的证书课程来分别修习。因此，她们在伦敦学习了初级课程，在悉尼获得中级证书，最后于2013年在巴黎完成了高级课程的学习并获得文凭。


　　作为美国人，Gamble姐妹决定在他们熟悉的城市伦敦开始他们的国际厨艺之旅，希望能在这个没有语言障碍的地方，为料理与甜点厨艺学习打下坚实的基础。之后，她们来到澳大利亚悉尼校区继续学习。她们的跨地域厨艺之旅最终结束于真正的美食中心巴黎，在这里她们完成了蓝带高级证书课程。


　　对Tracy和Katheryn来说，每一个证书课程的获得都是一种挑战。除了跟随顶级厨师学习新的厨艺技法的挑战，她们还必须适应新的环境与文化。她们很好的利用了每座城市的丰富文化，并在伦敦的Borough市场、悉尼的水产市场和巴黎附近的Rungis市场留下了很多特别而美好的回忆。


　　Tracy和Katheryn的经历的确是特别的，但是每一个蓝带的学生都拥有这样在不同校区分别学习各级别课程的机会。蓝带的国际校区网络使丰富的厨艺与文化体验成为可能，学生可以由此而获得专业的提升与自我的实现。


　　同学们，你们是不是也准备好了开始你们的国际厨艺探险呢？
        


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The Gamble sisters: Le Cordon Bleu culinary arts training around the world


At the London, Sydney and Paris campuses


Tracy and Katheryn Gamble are in no doubt: Whether in terms of flavors, ingredients or techniques used, gastronomy has both a national and international identity.


Studying at Le Cordon Bleu gave them the opportunity to learn all about gastronomy in different parts of the world.  With over 100 years of teaching experience, Le Cordon Bleu offers training in cuisine, pastry, wine, restaurant management, hospitality and tourism in more than 50 schools in some 20 countries.


The Gamble sisters made the most of this extensive network to embark on their international culinary adventure.  Tracy studied pastry whilst Katheryn focused on cuisine techniques.  It is possible, in most Le Cordon Bleu campuses, to divide the Cuisine and Pastry Diplomas into 3 Certificates.  They therefore received their Basic Certificate in London, their Intermediate Certificate in Sydney and their Superior Certificate, which culminated in them being awarded their Diploma, in Paris in 2013.


Of American nationality, the Gamble sisters decided to begin their international culinary journey at the London Campus as they were familiar with the city, and wanted to get a firm grasp on the fundamental cuisine and pastry techniques without the issue of a language barrier.  They went on to discover cosmopolitan cuisine at the Sydney campus in Australia.  Their culinary escapade came to an end in Paris, the true heart of gastronomy, where they completed their Superior Certificate at Le Cordon Bleu Paris.


For Tracy and Katheryn Gamble, each Certificate held new challenges.  Besides learning new culinary techniques with top Chefs, they also had to adjust to life in a new country and a new culture.  They were able to make the most of the cultural richness of each city and have particularly fond memories of Borough Market in London, Sydney’s fish market and Rungis market, near Paris.


Tracy and Katheryn Gamble’s experience is unique but each and every Le Cordon Bleu student has the opportunity to combine travel and culinary training by following Certificates in different campuses.  Le Cordon Bleu’s international network of schools gives students the possibility of a truly enriching culinary and cultural experience as well as professional and personal fulfillment.


So students, are you also tempted to embark on an international culinary adventure?


【原文引自】：http://www.gheac.com/thread-4986-1-1.html
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