- Le Cordon Bleu-Sookmyung Academy, Hosting Dinner for Chaine des Rotisseurs
On July 8th Le Cordon Bleu-Sookmyung Academy hosted ‘Chaine des Rotisseurs Dinner’ for the first time as a Korean culinary institution.
Chaine des Rotisseurs is a global organization with 25,000 members from 80 different countries worldwide. It serves the role of promoting and advancing the traditional gastronomic culture by not only cooking in the five-star hotels and Michelin starred restaurants but also regularly hosting dinners with regularly luxurious table decoration, wine and food combination and services. The Association of Korean Branch was launched in 1979 by the Joseon Hotel general manager. Korean food service industry leaders and entrepreneurs, foreign ambassadors in Korea and other diverse members have joined and has been working actively.
It was arranged by Le Cordon Bleu- Sookmyung Academy with the purpose of encouraging students’ vigorous advance towards industries and conducting the role of ‘French Gastronomic meal Ambassador’ as well as informing the French Gourmet in Korea.
The event was designed so that traditional French cuisines could be tasted by diverse regions and eras. In particular, the historical stories of ‘Sookmyung Women’s University’ which were established by the Emperor Gojong and Queen Sunheon of the Korean Empire and ‘Le Cordon Bleu’ a French culinary school with 122 years of tradition was blended with the cuisines to reenact ‘The Joseon Dynasty Imperial House’s formal dinner’. The menu was created by Roland Hinni, the Master Chef of Le Cordon Bleu.
Le Cordon Bleu- Sookmyung Academy organized this event as a ‘chain dinner’ that the industry and students co-prepared. Four students from Le Cordon Bleu Major’s advanced class were in charge of cooking in the kitchen with Le Cordon Bleu’s Master Chefs. In addition, five national sommeliers of five-star hotels in Seoul and fifteen students were responsible for hall services.
Bernhard Brender, the President of Chaine des Rotisseurs Korean branch and Grand Hilton Seoul General Manger, stated, “This event will be a great leader of the future gourmet industry and has meaning from conventional chain dinner” and that “I will never forget all the faces of the students who joined this event today and look forward to see them again in the future.” At the end of the feast, every single student had their name mentioned, and the participants gave big applauses for each one of them.