Interview with Chef Eric Briffard
蓝带是世界领先的烹饪艺术和酒店管理教育机构，不久将在巴黎开设新的校区。在新校区的筹备过程中，将有三位享誉世界的主厨，包括Eric Briffard在内，加入历史悠久的蓝带巴黎校区的学术团队。
蓝带新校区占地4000平方米，专门用于从事烹饪艺术和葡萄酒、酒店和餐厅管理酒培训。新校区将在今年六月投入使用，每年将会迎接超过1000名学生前来学习。另一个振奋人心的消息是这三位享誉世界的主厨的到来。Eric Briffard将担任蓝带行政主厨（Executive Chef）和烹饪艺术主任（Culinary Arts Director）。他的工作伙伴是负责西餐的Philippe Groult，以及负责西点的Fabrice Danniel 。“我校教授的技术和烹饪知识源自拥有120多年历史的著名法国菜系，”蓝带国际学校校长André J. Cointreau 说道，“法国米其林星级主厨（Michelin-starred Chefs）和最佳手艺人（Best Craftsmen）加入我们的学术队伍是件让我们非常自豪的事，也印证了一直作为我校校训的热情、卓越和品质。这些优秀的主厨会为巴黎旗舰烹饪学校的发展起到关键的作用”。
我们对Eric Briffard 提问的3个问题
是什么原因让您这位米其林星级厨师决定从事教育职业？
经过在两家非凡的奢侈酒店这么多年全心全意的工作后，我决定在开始怀旧之前，给自己一个新挑战。我见到了蓝带国际厨艺学校（Le Cordon Bleu International）的校长André Cointreau先生，这确实是我人生道路的转折点。蓝带拥有超过35所分校，能在世界各地开设这么多分校，再加上蓝带培训课程声名远播，让我深深折服。驱使我作出决定的原因是将我的知识传授给其他人，一直是我职业的核心理念。能担任这个职务我感到非常荣幸，这需要我的庄严承诺而且付出谦虚的努力才行。从我的职业生涯初期开始，我就一直希望能和其他人分享我的知识和技能，这也是法国手艺人协会（craftsman’s guild）精神的体现。
你将起到的作用是？
我是蓝带行政主厨（Executive Chef）和烹饪艺术主任（Culinary Arts Director），负责管理西餐和西点主厨队伍，这支队伍负责教授来自世界各地学生法式烹饪技能。我们的作用也是要展示我们优秀的烹饪技法、专业价值，并且传授我们专业技能和知识。
蓝带正在经历一个变革的历史时刻（新的校址，新的课程…）。您对这所国际性大学的目标是什么？
我的目标是采用世界认可的学术课程，由16位出色厨师组成的团队授课，确保学生都接受最好的专业烹饪训练。学校会定期举行活动，由来自食品行业的重要人物、主厨、厨师、西点厨师、烘焙师和食品行业手艺人，以及制造商、葡萄酒酿造者和烹饪爱好者等等，都给蓝带巴黎校区的学生传授非常有价值的经验，这会让学生们的未来职业发展与众不同。
蓝带巴黎新校区会在2016年6月22日开学，学校拥有配备最新技术的超现代教室，可以给学生所有必要的工具，让他们学习到优秀的技能和知识。由于学校开设美食家课程，这所新成立的豪华校区也开设了私人课程。新校区所面临的挑战是如何成为蓝带国际学校烹饪艺术和酒店管理学校中的航标灯。这也是学校开设一系列新课程的原因。
蓝带国际学院 - Le Cordon Bleu
中文介绍页面：http://lecordonbleu.gheac.com
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Interview with Chef Eric Briffard
Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes, will soon be opening its new Paris school. In preparation for the move, three prestigious Chefs, including Eric Briffard, joined the permanent Le Cordon Bleu Paris academic team.
With 4000 square meters dedicated to the Culinary Arts and wine, hotel and restaurant management, the new Le Cordon Bleu school, which will open this June, will welcome more than 1000 students every year. Another important piece of news is the arrival of three prestigious Chefs. Eric Briffard will take on the role of Le Cordon Bleu Paris Executive Chef and Culinary Arts Director. Working alongside him are Philippe Groult, for cuisine, and Fabrice Danniel, for pastry. “Our institute has been teaching the techniques and culinary know-how inherited from the great names of French cuisine for 120 years”, stated Le Cordon Bleu International President, André J. Cointreau. “Michelin-starred Chefs and Best Craftsmen in France (Meilleurs Ouvriers de France - MOF) joining our academic team is something about which we are extremely proud and demonstrates the values of passion, excellence and quality that have always been our institute’s guiding principles. These Chefs will play a key role in supporting the expansion of our flagship Paris school”.
We asked Eric Briffard 3 questions
What makes a multi Michelin-starred Chef decide to enter the teaching profession?
After so many years of putting my heart and soul into running the kitchens of two legendary luxury hotels, I decided I needed a new challenge before I started to become nostalgic. Meeting Le Cordon Bleu International President, Mr.André Cointreau, really was a turning point. With more than 35 institutes, I was won over by how open Le Cordon Bleu is to the rest of the world and the prestigious nature of the training programmes it offers. What motivates me is being able to pass my knowledge on to others, something that has always been at the very heart of my profession. I feel very honoured to take on this role which demands commitment and modesty. From the very beginning of my career, I have always been driven by a desire to share which is embodied by the compagnonnage (craftsman’s guild).
What will your role be?
I am Le Cordon Bleu Paris Executive Chef and Culinary Arts Director and responsible for a team of cuisine and pastry Chefs who are dedicated to teaching French culinary techniques to students from the world over. Our role is also to showcase the excellence of our gastronomy, the values of our profession and to pass on our expertise.
Le Cordon Bleu Paris is undergoing a period of change (new premises, new programmes…). What are your ambitions for this international school?
My aim is to enable students to have the best professional culinary training, with a pedagogical programme that is recognized throughout the world and taught by a team of 16 talented Chefs. Regular events, with key players from the food industry, Chefs, cooks, pastry Chefs, bakers and food industry artisans, as well as producers, winegrowers and enthusiasts etc, give Le Cordon Bleu Paris students valuable experience which will really make a difference to their future career.
The new Le Cordon Bleu Paris school, which will open on June 22 2016, will have ultramodern classrooms, equipped with the latest technology, giving students all the necessary tools to achieve excellence. With its gourmet courses, this new luxury institute is also open to private individuals. The challenge facing this new campus is to become the leading light in the international network of Le Cordon Bleu Culinary Arts and Hotel Management institutes. This is why a number of new academic programmes will be starting.
Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes, will soon be opening its new Paris school. In preparation for the move, three prestigious Chefs, including Eric Briffard, joined the permanent Le Cordon Bleu Paris academic team.
With 4000 square meters dedicated to the Culinary Arts and wine, hotel and restaurant management, the new Le Cordon Bleu school, which will open this June, will welcome more than 1000 students every year. Another important piece of news is the arrival of three prestigious Chefs. Eric Briffard will take on the role of Le Cordon Bleu Paris Executive Chef and Culinary Arts Director. Working alongside him are Philippe Groult, for cuisine, and Fabrice Danniel, for pastry. “Our institute has been teaching the techniques and culinary know-how inherited from the great names of French cuisine for 120 years”, stated Le Cordon Bleu International President, André J. Cointreau. “Michelin-starred Chefs and Best Craftsmen in France (Meilleurs Ouvriers de France - MOF) joining our academic team is something about which we are extremely proud and demonstrates the values of passion, excellence and quality that have always been our institute’s guiding principles. These Chefs will play a key role in supporting the expansion of our flagship Paris school”.
We asked Eric Briffard 3 questions
What makes a multi Michelin-starred Chef decide to enter the teaching profession?
After so many years of putting my heart and soul into running the kitchens of two legendary luxury hotels, I decided I needed a new challenge before I started to become nostalgic. Meeting Le Cordon Bleu International President, Mr.André Cointreau, really was a turning point. With more than 35 institutes, I was won over by how open Le Cordon Bleu is to the rest of the world and the prestigious nature of the training programmes it offers. What motivates me is being able to pass my knowledge on to others, something that has always been at the very heart of my profession. I feel very honoured to take on this role which demands commitment and modesty. From the very beginning of my career, I have always been driven by a desire to share which is embodied by the compagnonnage (craftsman’s guild).
What will your role be?
I am Le Cordon Bleu Paris Executive Chef and Culinary Arts Director and responsible for a team of cuisine and pastry Chefs who are dedicated to teaching French culinary techniques to students from the world over. Our role is also to showcase the excellence of our gastronomy, the values of our profession and to pass on our expertise.
Le Cordon Bleu Paris is undergoing a period of change (new premises, new programmes…). What are your ambitions for this international school?
My aim is to enable students to have the best professional culinary training, with a pedagogical programme that is recognized throughout the world and taught by a team of 16 talented Chefs. Regular events, with key players from the food industry, Chefs, cooks, pastry Chefs, bakers and food industry artisans, as well as producers, winegrowers and enthusiasts etc, give Le Cordon Bleu Paris students valuable experience which will really make a difference to their future career.
The new Le Cordon Bleu Paris school, which will open on June 22 2016, will have ultramodern classrooms, equipped with the latest technology, giving students all the necessary tools to achieve excellence. With its gourmet courses, this new luxury institute is also open to private individuals. The challenge facing this new campus is to become the leading light in the international network of Le Cordon Bleu Culinary Arts and Hotel Management institutes. This is why a number of new academic programmes will be starting.
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