Wednesday, August 03, 2011
Julie Biuso appointed as an Ambassador for Le Cordon Bleu
Le Cordon Bleu New Zealand has announced that renowned food writer Julie Biuso has been appointed as an Ambassador for Le Cordon Bleu New Zealand Institute.
“Julie will be one of the important faces of Le Cordon Bleu New Zealand and will play a significant role in promoting the Institute. As well as providing a link between the courses offered and the career pathways available for students, Julie will be involved in promotional events to demonstrate the value of learning the ‘Kiwi way’,” said Institute Director, Cath Hopkin.
Some of the upcoming events Julie will add her contribution to include the Chocolate Festival (Wellington on a Plate) and a culinary match as part of the Rugby World Cup.
“While we have thousands of international alumni, I felt it was important to demonstrate the pathways available to students when they graduate by showcasing our Kiwi culinary ambassadors who are outstanding achievers in their field. Julie is Le Cordon Bleu alumni, but this isn’t a pre-requisite for the role. It is her dedication to continuous learning and her stellar record of achievements across a range of career options with food writing, teaching and cookbook producing,” said Ms Hopkin.
“I trained at Le Cordon Bleu London in 1976 and again in 1981 under the tutelage of the school’s founder Muriel Downes to train as a Cordon Bleu teacher,” said Julie, “and this training has been the backbone of everything I have achieved, from creating and writing menus and wine matches for Air New Zealand, to cooking for Pavarotti, judging films for Slow Food and developing food products for international markets.”
Julie has since written 14 books, many of which have won top national and international awards, and has had a career in the media with contributions to prestigious magazines and newspapers, plus appearances on numerous television and radio shows. She is well known as a cooking teacher, participating in national and international events, and runs cooking classes from her home in Auckland.
Robert Oliver (Shanghai) and Josh Emett (UK) have also been appointed to the role.
The Le Cordon Bleu Institute will be located in the heart of Wellington City. It is due to open May 2012 and will offer the prestigious Le Cordon Bleu certificates and diplomas in Cuisine and Patisserie as well as two Le Cordon Bleu degree programs – the Bachelor of Culinary Arts and Business, and the Bachelor of Hospitality Management.
Le Cordon Bleu has 40 schools in 20 countries worldwide and caters to a wide variety of international students in each of them. Monsieur Andre Cointreau, President of Le Cordon Bleu International, has encouraged the development of great diversity within Le Cordon Bleu's culinary education programs, and celebrates local cuisines by combining them with the best of innovation with the artistry of French gastronomic tradition.