Le Cordon Bleu chef bids Seoul bon appetitSeoul’s Le Cordon Bleu whipped up a treat last week when it hosted a special demonstration by Chef Patrick Martin, vice president of the renowned French culinary school.
Martin has prepared cuisine for major VIPs worldwide, including Margaret Thatcher, the King of Morocco and General Jean de Lafayette.
Aside from cooking, Martin has been busy promoting Le Cordon Bleu, which spread classical French cooking abroad through their branches in the United States, Mexico, Australia and Korea.
“Once you master classical technique, you can play around with any kind of food anywhere in the world,” Martin says. “That’s the art of nouveau cooking.”
Friday’s demonstration for Le Cordon Bleu students was based on dishes featured in last month’s dinners at Regattas, a contemporary Australian bistro. As a special guest chef, Martin prepared dishes such as pan-fried sea bass and poached clams in pesto sauce. This is not the French chef’s first visit to Seoul. Martin also visited in 2002 to open the city’s Le Cordon Bleu branch at Sookmyung Women’s University. He also published “Korean Kimchi and Le Cordon Bleu: A Meeting of Flavors, Tastes and Cultures,” a cookbook, in 2005.
By Park Soo-mee Staff Writer [email@example.com]
More in People
On the coronavirus frontline at Incheon airport
CHA University focuses on staying agile amid global changes
Prime minister envisions a post-pandemic recovery
'Blue-eyed angel' named Immigrant of the Year
Covid-19 survivor has word of advice for the youngins