New York – October 12, 2009 – Le Cordon Bleu Ottawa Master Sculptor Armando Baisas and Chef Instructor Daniel Verati made the trip down to New York to join forces with high end French food and wine purveyors. The team of chefs put on culinary demonstrations this past weekend to Food Network Food and Wine festival attendees at the Astor Center. Chef Baisas delighted the crowds with his masterful carving techniques creating a stunning display of fruit and vegetable sculptures. Chef Verati performed demonstrations with a modern twist on classic French ingredients feeding the crowd with smoked duck breast in a bonbon made with Isomalt and cold air spray. Chef Verati’s Foie Gras “Lollipops” were also a big hit.

LE CORDON BLEU ORIGINS

In 1895 the weekly magazine La Cuisinière Cordon Bleu was published by the journalist Marthe Distel. Over the next seventy years, it became the basis and reference for what is now perhaps one of the largest recipe collections in the world. Following the success of the publication, Le Cordon Bleu opens its doors as a culinary school in Paris on January 14, 1896.

LE CORDON BLEU TODAY

Le Cordon Bleu International has a presence in 15 countries with 35 schools, training more than 20,000 students of over 70 nationalities every year. Le Cordon Bleu has become one of the leading groups dedicated to culinary and hospitality management education. Developments in the curriculum of Le Cordon Bleu have led to the establishment of Bachelor and Masters Degrees in hospitality management in cooperation with international universities. Le Cordon Bleu has a tradition of excellence in the world of gastronomy and is committed to furthering the appreciation of gastronomy and the French art of living.