Today, the great Chefs of Le Cordon Bleu have a long history; Most have worked in restaurants recognized and awarded by the Michelin Guide, and have been winners of prestigious competitions. Year after year, Cordon Bleu Chefs pass on their experience and knowledge to students from more than 70 countries. By teaching the techniques and methods of cooking, pastry, and baking that have been codified in France for the last 500 years, providing students with culinary training that allows them to apply the knowledge acquired to develop any type of cuisine anywhere in the world.
For South America, Le Cordon Bleu offers international diplomas in the hotel, restaurant, and related management; gastronomy and culinary art; kitchen; cake shop; bar, and cocktail bar; Furthermore, we offer the only MASTER CUISINE in South America, as well as international diplomas in marketing for restaurants and gastronomic services; restaurant management; the strategic direction of lodging; and organization of events and catering; among other specialization courses and seasonal free courses.
Every year Le Cordon Bleu participates in more than 50 international events such as festivals, conferences, and professional congresses; Likewise, it participates and acts as a jury for international competitions. Le Cordon Bleu is an active member of culinary and cultural associations: it belongs to the Alliance Française of Paris (as part of the board of directors), the Chaîne des Rôtisseurs, and the IACP (International Association of Culinary Professionals), among others. Since its inception, Le Cordon Bleu has published cookbooks for amateurs and professionals. His series "Le Cordon Bleu Home Collection" has been translated into 17 languages and has sold more than 6 million copies, of which almost one million were of the French edition. Pierre Deux French Country and FCLstyle.com.
At the end of the last millennium, André Cointreau, President of Le Cordon Bleu, within his expansion policy, toured throughout Latin America, to create the first Spanish-speaking headquarters, and chose Peru and INAT for their creativity and seriousness. of their jobs.
Thus, on March 26, 2000, Mr. André Cointreau, President of Le Cordon Bleu, and Dr. Sixtilio Dalmau Castañón, General Director of INAT, signed the agreement that allowed the birth of "Le Cordon Bleu Peru."