A French Pastry week in Bolivia for a new member

Laurent Cordonnier, Pastry Chef of Institut Paul Bocuse, flew to Bolivia

Laurent Cordonnier, Pastry Chef of Institut Paul Bocuse, flew to Bolivia

From March 18, 2019 until March 22, 2019

Chef Laurent Cordonnier, Pastry Chef at Institut Paul Bocuse, went to La Paz, Bolivia to share his passion and talent with students of Universidad de los Andes.

Laurent Cordonnier discovered the pleasures of making pastries in his grandmother's kitchen. Professional by the age of 19, he has revealed his talent in renowned Michel Guide restaurants such as the Restaurant Lameloise 3* and La Côte Saint Jacques 2*. Always curious to learn and perfect his art, he has furthered his talent by continuing his training in the art of sugar, creative desserts, petit fours and plated desserts. Since 2004, he has taught at Institut Paul Bocuse the art of French pastry to students coming from all over the world.

On March 18th, Laurent Cordonnier flew to La Paz, Bolivia, to give several demonstrations and practical classes to Bolivian food lovers and students. As part of its partnership with Institut Paul Bocuse, Universidad de los Andes invited him as a special guest during a one-week event dedicated to French Pastry. From March 18th to March 22nd, attendees learnt about French classicals pastries and acquired some specific techniques. A gala dinner was also organized to promote the new collaboration between the two institutions, with the attendance of Ambassador Gaillard and Mr. Riba, Cooperation and Culture Counselor.

UNANDES joined the Alliance by Institut Paul Bocuse in September 2018, as the latest member of the international growing network composed today of 20 schools and universities in the world.

Type :
Alliance by Institut Paul Bocuse

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