Institute for Tourism Studies (IFT) has the honour to invite Philippe Clergue, Chef de Cuisine from Le Cordon Bleu Paris, Le Cordon Bleu Culinary Arts Schools to showcase French regional cuisine for the "Le Cordon Bleu Master Chef Week at IFT". The "Le Cordon Bleu Master Chef Week at IFT" took place from 14 to 19 July, a series of various Master Chef Workshops were organised for IFT Culinary Arts Management and Culinary Diploma students, the public and industry professionals to attend. The workshop included tutorials on conceptual knowledge and cooking demonstrations for French regional cuisine, followed by hands-on practical sessions. The workshops in the last two days were open to the public and industry professionals and received about 80 applications. Chef Clergue received his professional culinary training in Toulouse and his apprenticeship at the "Relais de la Poste", 2-star Michelin restaurant where he started his career in the same restaurant in 1981. In his over 30-year kitchen career, he has served in several Michelin star restaurants, a year as "maître d'hotel" at the Elysée Palace and run his own restaurant for over 15 years. In 2006, Chef Clergue joined the elite teaching staff of Le Cordon Bleu Paris. Le Cordon Bleu, one of the leading schools for teaching classical French cuisine, patisserie and boulangerie, was founded in Paris, France in 1895. Over the last century, Le Cordon Bleu has evolved from a cooking school to an international network of 50 international schools across 5 continents, in the area of culinary arts and hospitality institutes, maintaining at the same time the highest standards of culinary excellence. This extraordinary cross-over and collaboration between IFT and Le Cordon Bleu Culinary Arts School is a good example of IFT's endeavour to bring in new culinary elements to Macao and to exchange ideas with international prestigious institutions. Through organising this event, it is believed that the culinary skills and horizon of local citizens and professionals will be enhanced and insights can be brought to IFT Culinary Arts Management students.
