Recently, the sixth anniversary of Le Cordon Bleu Shanghai was held in Shanghai. The event was divided into three parts: Le Cordon Bleu, open cooking experience class, and Da Dong's new book release conference, with nearly 500 peopleparticipating.

On the day of the event, Le Cordon Bleu opened itspractical kitchen to the public, allowing food lovers to learn from Le Cordon Bleu chefs and make a gourmet dish or dessert, and learn about the advantages and characteristics of Le Cordon Bleu courses. Le Cordon Bleu chefsYannick Tirbois, Philippe Martel, and Loic Goubiou taught how to make delicious spring salmon rolls, European style risotto and classic puffs with a crispy outside and soft inside.

Under the leadership of Le Cordon Bleu chef Arnaud Souchet, teachers and students of NYU Shanghai made a ‘pumpkin cream cheese cake’based on Chinese ingredients and combined with the health regimen of Chinese medicine.

Le Cordon Bleu attracted more than 20exhibitors, including thoseselling gourmet products, raw materials, baked productsand wine from France and Italy.