#GHEAC#[澳大利亚] 欢迎来到蓝带阿德莱德校区！

欢迎来到蓝带阿德莱德校区！
Bienvenue to Le Cordon Bleu Adelaide!

欢迎来我校学习烹饪、学士学位和硕士的学生。

　　在1月份两天多的时间里，蓝带阿德莱德校区（Le Cordon Bleu Adelaide）组织新生到阿德莱德山脉（Adelaide Hills）一日游。师生们可以在惬意放松的环境下中交流沟通，与此同时领略阿德莱德山区惊艳美景。

　　第一组开始野外旅行的是烹饪和学士学位的队伍，他们来自丽晶斯学院（Regency Tafe），他们游览了克莱兰德野生动物公园（Cleland Wildlife Park），在这里能看到超过120种澳大利亚野生动物，包括袋鼠、鸸鹋、考拉和其它动物等。天气预报报道气温处于非常温暖的39度，然而天边的几朵白云却给我们的出游增添一丝凉爽。

　　下一站是去汉道夫小镇（Hanhdorf）享用午餐，我们在餐后空闲时间漫步于这座南澳大利亚最著名小镇，领略小镇特殊魅力。虽然许多游览者前来汉道夫小镇（Hanhdorf）领略澳大利亚最古老的现存德国后裔聚居地的昔日风采，但汉道夫小镇（Hanhdorf）正因其作为适于品尝美酒佳肴或与好友闲游的现代流行之都，愈加闻名遐迩。

　　接下来的一天，轮到我们的硕士新生体验他们的开学旅行。虽然旅行路线一致，第一站也是参观克莱兰德野生公园（Cleland Wildlife Park）。然而天气却和前一天有很大不同，气温凉爽宜人，只有摄氏23度。

　　这组旅游小队在汉道夫山酿酒厂（Hahndorf Hill Winery）的精品葡萄庄园品尝美酒之后，也前往汉道夫小镇游览观光。阿德莱德山脉（Adelaide Hills）出产最优质的冷气候葡萄酒，产品畅销全世界，而且这家酿酒厂正在快速发展而且创新培植许多不同种类的葡萄藤。

　　两次野外旅行都趣味盎然，大多数学生都是第一次见到袋鼠、考拉和鸸鹋！学生们都拍了许多照片，留下许多非常美好的瞬间。

　　这对学生的学习来说是多么精彩的开始啊！从这里他们开启了在蓝带学校的新旅途。



蓝带国际学院 - Le Cordon Bleu
中文介绍页面：http://lecordonbleu.gheac.com/
咨询联络电话：010-8447 6928
　　　　　　　189 0119 3685
在线咨询ＱＱ：800093391  
　　电子邮件：info@gheac.com
　　办公地址：北京市东城区东直门外大街48号 东方银座 C座16E
　　邮政编码：100027



Bienvenue to Le Cordon Bleu Adelaide!

Welcome to our new Culinary, Bachelor, and Master students.

Over two days in January, Le Cordon Bleu Adelaide treated our new students to a day out in the Adelaide Hills.  Students and staff were able to interact in an informal setting, while exploring the stunning region of Adelaide.

The first group to enjoy the field trip was our Culinary and Bachelor cohort, who were collected from Regency Tafe and taken to Cleland Wildlife Park where it is possible to see over 120 native Australia animal species including kangaroos, emus, koalas and more.  The weather was forecasted to be a very warm 39 degrees, but some cloud cover gave us some welcomed heat relief.

Next stop was lunch in Hanhdorf followed by some free time to stroll around one of South Australia’s most popular towns and enjoy its charm.  While many visitors come to Hahndorf to get a glimpse of the past as Australia’s oldest surviving German settlement, Hahndorf is increasingly acknowledged for the modern and generally trendy place to wine and dine, or to just hang out with friends.

The following day, it was our new Master student’s turn to enjoy their Orientation Field Trip.  With a similar itinerary, the first stop was also a visit to Cleland Wildlife Park.  The weather could not have been more different to the previous day’s, with a cool 23 degrees. 

This group also enjoyed some free time in Hahndorf, followed by a wine tasting experience at boutique vineyard, Hahndorf Hill Winery.  The Adelaide Hills produces some of the finest cold-climate wines, world-wide, and this winery is growing and pioneering many of its grape varieties.

Both field trips proved to be great fun, with most students having their first ever encounter with a kangaroo, koala, and emu! Many a photo was taken, and many a memory was made.

What a fabulous start to their studies, as they embark on their new journey with Le Cordon Bleu. 

【原文引自】：http://www.gheac.com/thread-9342-1-1.html

版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。 

#GHEAC#[法国] 美食世界里最受尊敬的女性

美食世界里最受尊敬的女性
Honoring women in the world of gastronomy

法国蓝带于1895年建立，继承年轻的新闻记者Marthe Distel的首创精神，蓝带学校以打造最杰出的厨艺学校为办学宗旨，至始至终秉承优良的传统，并引领世界各个时期烹饪技术的创新。蓝带学生的成功证明了蓝带创立的课程的卓越品质。

蓝带在教育领域拥有长达120多年的教学经验，见证了许多杰出人才经过培训学习后的成长，从Julia Child到Mary Berry，从Peggy Porschen到Paula Moulton，从Janice Wong到Pooja Dhingra……

1895年

Marthe Distel在巴黎创办了名为《蓝带厨师》（La Cuisinière Cordon Bleu）的杂志。在同年10月份，她首次为女性开设了蓝带烹饪课程，该教学课程专为希望通过教育寻求独立的女性而设立。

1931年

Rosemary Hume 和 Dione Lucas在蓝带巴黎校区Henri-Paul Pellaprat主厨的指导下进行学习，然后在伦敦建立了蓝带分校（l’école du Petit Cordon Bleu）和蓝带餐厅分店（Au Petit Cordon Bleu restaurant）。

1942年

Dione Lucas是蓝带纽约校区的校长，也是《蓝带食谱》（The Cordon Bleu CookBook）一书的作者，她还是美国首位主持电视烹饪节目的女性。

1963年

Julia Child是蓝带巴黎校区1951级的校友。1963年，她在美国创办了自己的法国主厨（The French Chef）电视节目。

1970年

Mary Berry是蓝带巴黎校区1956级的校友。Mary Berry 共出版过75本著作，1970年，她出版了她的第一本著作，《哈姆林全彩烹饪宝典》（The Hamlyn All Colour Cook Book）。

1986年

Nathalie Dupree是蓝带1971级校友。Nathalie Dupree共出版过10本烹饪著作，销量超过50万本，而且自1986年起，她共主持过300多档国内外烹饪节目，这些节目分别播出在美国公共广播公司（PBS）、美食频道（The Food Network）和学习频道（The Learning Channel）。

1991年

Nancy Silverton于1991年赢得詹姆斯·彼尔德基金会（James Beard Foundation）杰出西点厨师大奖（Outstanding Pastry Chef）。Nancy Silverton是美国非常有名的厨师、烘焙师和烹饪作家，她积极在美国从事普及酵母和制作手工艺面包等工作。

2003年

Peggy Porschen是1999级蓝带大文凭（Le Cordon Bleu Grand Diplôme）校友，她于2003年在伦敦开办了自己的西点精品店，Peggy Porschen蛋糕店（Peggy Porschen Cakes），专门制作派对蛋糕，以及高端系列蛋糕和饼干。她还著有9本关于蛋糕装饰方面的书籍，其中包括《浪漫蛋糕》（Romantic Cakes）和《精美派对蛋糕》（Pretty Party Cakes）。

2007年

Janice Wong是1999级蓝带西点文凭校友，她在新加坡（Singapore）开设了自己的餐厅 – 凌晨2点甜点吧（2am dessertbar），目的是突出甜点在一餐中的重要性。Janice后来陆续获得许多奖项，包括在2012年被她世界（Her World）评选为年轻女人（Young Woman），2011、2013和2015年度世界美食巅峰奖（World Gourmet Summit Awards）的年度西点主厨（Pastry Chef of the Year）称号。

2011年

Morena Leite是1999级蓝带大文凭（Grand Diplôme®）校友，被认为是巴西最富创造力的主厨，在巴西共负责5家餐厅。2011年，她被美食风向标（Go Where Gastronomia）杂志授予巴西最佳烹饪奖（Best Brazilian Cuisine）。

2013年

Paula Moulton是2012级蓝带艺术、科学和葡萄酒管理文凭（Art, Science & Wine Management）校友，于2013年评为美国索诺玛县（Sonoma County）年度女性（Woman of the Year）。她是位葡萄培育家、优秀的葡萄酒酿造师，著有两本图书，并且拥有25年的美国葡萄酒行业工作经验，Paula也是轻呷一口（A Sip Away）餐厅的合作建立者和首席执行官（CEO）。

2014年

Pooja Dhingra是2008级蓝带西点文凭校友，她在印度（India）孟买（Bombay）开办了第一家精品法式蛋糕店 – Le 15 Patisserie并专注做马卡龙（macaroons）。在2014年，她被选为印度福布斯排行榜（Forbes ranking）30岁以下最有影响力的30位名人之一。

Makiko Miyoshi是2008级蓝带烹饪文凭校友。在蓝带神户校区（Kobe institute）毕业后，她创办并经营着Table d’or餐厅，这家餐厅设有烹饪和餐桌装饰工作室。除此之外，Makiko非常积极地与当地制造商合作发展食品生产方面业务。

2015年

Jacqueline Lim是2007级蓝带美食艺术硕士在线课程毕业生，她是一位澳大利亚美食评论家和美食博客的博主，Jacqueline因对品质的追求而被广泛认可，因此美食旅行者前100位的全部餐厅（Gourmet Traveller Top 100）均邀请她前去品鉴，然后在美食旅行者杂志（Gourmet Traveller magazine）上发表其颇具特色的评论文章，2014年7月，她还受邀出席在悉尼（Sydney）举办的美食旅行者年度餐厅大奖（Gourmet Traveller Annual Restaurant Awards）。

2016年
下一位是谁？
蓝带学校提供一系列广泛认可的培训课程，领域涉猎美食、葡萄酒、酒店和旅游等，课程涵盖从初级到工商管理硕士（MBA）的不同等级。



蓝带国际学院 - Le Cordon Bleu
中文介绍页面：http://lecordonbleu.gheac.com
咨询联络电话：010-8447 6928
　　　　　　　189 0119 3685
在线咨询ＱＱ：800093391
　　电子邮件：info@gheac.com
　　办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
　　邮政编码：100027



Honoring women in the world of gastronomy

Ever since the institute opened in Paris in 1895, following the initiative of young journalist Marthe Distel, the philosophy of Le Cordon Bleu is to reach the highest level of excellence, whilst perpetuating traditions and leading culinary innovation for each generation around the globe. The success of Le Cordon Bleu students is a guarantee of the curriculum’s quality taught in its establishments.

With more than 120 years experience in the field of education, Le Cordon Bleu has seen exceptional talents evolve following their training programme, from Julia Child to Mary Berry, from Peggy Porschen to Paula Moulton, from Janice Wong to Pooja Dhingra …

1895
Marthe Distel launches a culinary magazine entitled La Cuisinière Cordon Bleu in Paris. In October, she launches the first Le Cordon Bleu cuisine lessons with a pedagogical programme for women who are looking for emancipation through education.

1931
Rosemary Hume and Dione Lucas, who trained at Le Cordon Bleu Paris under the supervision of Chef Henri-Paul Pellaprat, open l’école du Petit Cordon Bleu and the Au Petit Cordon Bleu restaurant in London.

1942
Dione Lucas, Director of Le Cordon Bleu New York and author of The Cordon Bleu CookBook, is the first ever woman to host a television cuisine show in the United States. 

1963
Julia Child, Le Cordon Bleu Paris alumna, 1951, launches her television show The French Chef in the United States in 1963.

1970
Mary Berry, Le Cordon Bleu alumna, 1956, publishes her 1st book of a series of 75 books, The Hamlyn All Colour Cook Book in 1970.

1986
Nathalie Dupree, alumna 1971. Nathalie Dupree is the author of 10 cookbooks, selling over half a million copies, and the host of more than 300 national and international cooking shows which have aired since 1986 on PBS, The Food Network, and The Learning Channel.

1991
Nancy Silverton wins the James Beard Foundation's Outstanding Pastry Chef award in 1991. Nancy Silverton is a famous American chef, baker, and author, who actively worked on popularizing sourdough and artisan breads in the United States

2003
Peggy Porschen, Le Cordon Bleu Grand Diplome® alumna, 1999, opens her own pastry boutique, Peggy Porschen Cakes in London, specializing in party cakes and creating top of the range cakes and biscuits, in 2003. She is also the author of 9 books on Cake Decorating, including Romantic Cakes and Pretty Party Cakes.

2007
Janice Wong, Le Cordon Bleu Pastry Diploma alumna, 1999, opens her own restaurant, 2am dessertbar, in Singapore, in order to highlight the importance of a dessert during a meal. Janice has gone on to receive numerous awards 
including being elected Young Woman of the Year in 2012 by Her World, and Pastry Chef of the Year at the World Gourmet Summit Awards in 2011, 2013 and 2015.

2011
Morena Leite, Le Cordon Bleu Grand Diplome® alumna, 1999,considered to be one of the most innovative chefs in Brazil, heads up five restaurants in Brazil. She is awarded the Best Brazilian Cuisine prize by Go Where Gastronomia magazine in 2011.

2013
Paula Moulton, Le Cordon Bleu Art, Science & Wine Management Diploma alumna, 2012, is awarded the title Woman of the Year in 2013 by Sonoma County in the United States. A viticulturist, award-winning winemaker and author of two books and with more than 25 years experience in the American wine industry, Paula is also co-founder and CEO of A Sip Away.

2014
Pooja Dhingra, Le Cordon Bleu Pastry Diploma alumna, 2008, opens her first boutique dedicated to macaroons Le 15 Patisserie in Bombay, India. In 2014, she is named one of the 30 most influential personalities under the age of 30 in India in the Forbes ranking.

Makiko Miyoshi, Le Cordon Bleu Diplome de Cuisine alumna, 2008. After graduating at the Kobe institute, she founded and runs Table d’or , which holds cooking and table decorating workshops. Additionally, Makiko is very active working with local producers toward food product development.

2015
Jacqueline Lim, Le Cordon Bleu Master of Arts in Gastronomy online Graduate, 2007, is a food critic and blogger in Australia and was recognised for her quest to dine at, and write about, all of the Gourmet Traveller Top 100 restaurants through a feature article in the Gourmet Traveller magazine and an invitation to the Gourmet Traveller Annual Restaurant Awards in July last year in Sydney. 

2016
Who's next?
Le Cordon Bleuoffers a range of widely-recognized training programmes in the fields of gastronomy, wine, hotel and tourism, from initiation level through to MBA.

【原文引自】：http://www.gheac.com/thread-9440-1-1.html

版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。 

#GHEAC#[法国] 采访Eric Brifford主厨

采访Eric Brifford主厨
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
咨询联络电话：010-8447 6928
　　　　　　　189 0119 3685
在线咨询ＱＱ：800093391
　　电子邮件：info@gheac.com
　　办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
　　邮政编码：100027

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.

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