Le Cordon Bleu to soon open a full campus in India: Andre J. Cointreau – Lifestyle News

Le Cordon Bleu (LCB), France’s century-old culinary arts and hospitality management institution, has strengthened its brand presence in India after a decade of nurturing culinary talent in the country. decided to strengthen it. During a recent visit to India, LCB President and CEO Andre J. Cointreau spoke with Vaishali Dhar about the country’s culinary scene, the growth of the institute, and more. Edited excerpt:

What was the purpose of your visit to India? How was your experience?

We are strengthening our relationship with GD Goenka University in India.. Initially, we had an academic partnership, but now we operate the entire campus. Due to the high demand for specialized undergraduate and diploma programs in Hospitality Management and Culinary Arts, the campus will have a 50,000 sq ft technical training area spread over 60 acres in Gurugram. The facility expansion will provide access to an additional 500 learners through the introduction of a culinary theater, three new training kitchens, two new pastry kitchens, a new bakery, a chocolate artist room, and multiple student experience areas. Education and training will be supported.

Universities themselves have made numerous investments that demonstrate this acceleration. These include the implementation of our systems, processes and his One Education Platform, which is shared by over 35 of his LCB institutions in 20 countries. We believe that this development will be extremely beneficial for India, which is experiencing rapid growth.

Can you tell us about the post-pandemic culinary scene?

Tourism is experiencing tremendous growth And the hospitality industry after the coronavirus. New destinations, new hotels, and a surge in domestic and international tourists. We have seen significant changes in both demand and the overall situation. Remarkably, alongside established global hospitality giants, new entrants to the sector are proliferating, further strengthening their presence around the world. Why not just hotels? Restaurants, homestays, cafes, bakeries and other hospitality options are also proliferating. Every industry is recruiting hospitality talent. As we look to the next decade, demand for undergraduate degree and diploma programs will continue to grow. Given the high demand, there is certainly a talent shortage, but we are well-positioned to meet this through excellent, world-class education.

How does LCB stand out from other culinary schools in the world?

LCB has a 125-year history and has earned a reputation as the world’s most awarded culinary and hospitality school. We are now in a position to advise governments on culinary, professional training and program development. Despite our large base, we continue to maintain strict quality standards. Renowned global chefs such as Julia Child, Eric and Bruce Blomberg, Mary Berry, Vicky Lau, Pooja Dhingra, and Gaston Acurio are also among LCB’s few alumni, supporting LCB’s international approach. is reflected. With operations in 20 countries, LCB continues to play an important role in shaping the culinary world around the world.

What does a physical culinary school like yours mean in the age of home chefs and food influencers on social media? Has the number of students increased or decreased?

At LCB, we prioritize demystifying culinary knowledge by guiding students through a step-by-step process to becoming a skilled practitioner. The number of students continues to grow, with home chefs also joining to improve their skills and knowledge with the aim of expanding their business.

Self-taught chefs bring a fresh perspective from personal experience. Is it possible to become a professional chef without going to culinary school?

It is important to inject your personality into the learning process. We value the diverse experiences that students and practitioners bring to the classroom, enriching the learning environment for all. While it is possible to develop hospitality and culinary competencies on your own, a comprehensive understanding of these fields often requires the guidance of experts with international experience and researched educational approaches. Is required. The focus on technique allows for the transfer of knowledge across multiple cuisines and provides students with a comprehensive understanding of hospitality and cuisine.

Today, chefs are experimenting, introducing fusion cuisine and new recipes. Is there room for innovation in the curriculum or will you stick to traditional methods?

Innovation and creativity are integral parts of LCB India’s educational approach. We emphasize original recipe development and presentation after students have established a strong foundation of knowledge and skills. Our students actively participate in various competitions to showcase their innovative ideas.