Anahuac Strengthens Relations with Le Cordon Bleu Paris

Our rector paid a visit to the facilities of this prestigious culinary school, an institution with which the university has worked in collaboration for over 20 years.

Our rector, Dr. Cipriano Sánchez García, L.C., accompanied by José Ángel Díaz Rebolledo, director of the Faculty of Tourism and Gastronomy, and Luis Javier Álvarez, general director of Le Cordon Bleu Mexico, visited Le Cordon Bleu (LCB) in Paris with the goal of continuing to strengthen ties with the acclaimed culinary institute.

 

Dr. Cipriano Sánchez tendered a proposal to renew and adapt the agreement to fit the current market conditions. Through this successful collaboration, spanning some 20 years, the university seeks to breathe new life into the program and to attract an ever greater number of students.

Among the most recent developments, LCB Mexico will now operate within the Faculty of Tourism and Gastronomy of Anahuac University in Mexico City, under the guidance of the faculty’s director. The primary mission will be to generate new opportunities based on innovative strategies that reflect the vision of Le Cordon Bleu President André Cointreau, which is essentially focused on developing and expanding the program within Mexico.
 

This being the first time a rector of the Anahuac University Network has visited Le Cordon Bleu Paris, Dr. Cipriano Sánchez’s sojourn got underway with a tour of the Parisian institute’s offices, classrooms, labs and kitchens.

During the tour, André Cointreau himself offered a bit of the institute’s history and origin story, sharing anecdotes of some of the greatest chefs who have passed through the halls of Le Cordon Bleu in Paris.
 

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