政府新闻
蓝带国际学院在上海举办130周年庆典晚宴 2025-11-26
Le Cordon Bleu, one of the world’s most prestigious culinary schools, celebrated its 130th anniversary with a gala dinner at the Grand Halls in Shanghai. The evening marked not only a historic milestone but also the 10-year anniversary of the Shanghai campus, highlighting a decade of cultural and culinary exchange between French and Chinese chefs.
Founded in Paris by Marthe Distel, a woman determined to establish a professional school for women in a male-dominated world, Le Cordon Bleu quickly became a hub for international culinary talent.
“Founded in 1895, very quickly the greatest chefs of France came to teach at the school, and it became a professional school for women,” said André J. Cointreau, President and CEO of Le Cordon Bleu International.
Over the years, the school expanded globally, with campuses in over 27 countries today. It plans to open two more next year. “It is a success with about twenty thousand certificates issued annually, representing more than 100 nationalities,” Cointreau noted.
The gala dinner brought together more than 60 guests, including diplomats, artists, and international figures. Three masters led the kitchen: French chef Philippe Groult, Chinese chef Ren Defeng, and carving master Xu Jiajie. The event celebrated not only the school’s history but also the shared knowledge and inspiration that have defined the Shanghai campus over the past decade.
Reflecting on the role of cuisine, Cointreau emphasized its power to connect people.
“It is an experience where you face yourself, a challenge to create something for others. Even if the dish fails, you give your time and care for others. And around a table, it is rare not to have a wonderful atmosphere.”
Le Cordon Bleu’s presence in China dates back 30 years, when the school was invited by the Chinese government to train the first Shanghai student allowed to study abroad.
“We have developed very close and confident ties with China. The school in Pudong has doubled in size since 2017, evolving into a highly professional and multi-cuisine institution,” Cointreau explained.
He also highlighted the importance of recognizing the skill and status of chefs in China, noting that becoming a master chef takes 15 years in both France and China.
“The great chefs in China should be better recognized for their exceptional technique. Recognition should come not just from diplomas but from their craft,” he said.
Beyond the kitchen, Le Cordon Bleu emphasizes cultural engagement.
“For 33 years, we have served on the board of the Alliance Française, cooperating naturally in cultural exchange,” Cointreau added. “There is a fusion between the culinary arts and the art of living, a certain art de vivre that defines our mission.”
The gala dinner celebrated history, expertise, and the enduring mission of Le Cordon Bleu: to unite people through the universal language of cuisine.
Arina interviews André J. Cointreau, President and CEO of Le Cordon Bleu International.Source: City News Service
