One offers Vietnamese street kids a chance at a better life and the other is internationally famous for its top level hospitality training schools yet the KOTO organisation and Le Cordon Bleu have a synergy that transcends more than just the locations of their �classrooms�.

In 2009, Le Cordon Bleu, the internationally renowned hospitality school took a roadshow version of its culinary institute to Hanoi to offer students of the non-profit organisation KOTO school of hospitality, the amazing experience and opportunity to learn from two of its top French chefs.

The relationship between the two hospitality sector educators has continued over the past year and on 11th May, it comes to Sydney with a fundraising event that of course not only assists the kids back in Vietnam, but affords Sydneysiders the opportunity to enjoy a master-class/cocktail party with Michelin star restaurant trained and Le Cordon Bleu Paris chef Philippe Clergue. Date: 11 May 2010

Time: 7pm � 10pm

Venue: Le Cordon Bleu Culinary Arts Institute (TAFE NSW) 250 Blaxland Rd, Ryde

Details: Culinary demonstration by chef Philippe Clergue followed by a cocktail reception

Special Guests: Jimmy Pham (founder KOTO), Chef Philippe Clergue (Le Cordon Bleu, Paris)

Tickets: $120 contact Lorette Brown at KOTO lorette@koto.com.au KOTO Background KOTO (Know One Teach One) is a non- profit organisation founded in 1996 by Jimmy Pham to help street kids in Vietnam. The foundation offers free education, accommodation and, most importantly, jobs to former street children. The organisation, KOTO, grew in just ten years from a small sandwich shop in Hanoi to a 120-seat restaurant with an internationally-accredited hospitality program.

Young people, aged sixteen to twenty two, on the KOTO program study hospitality skills and English, as well as taking part in an essential life skills program, all whilst gaining practical skills within in the KOTO restaurant. KOTO graduates, of which there are now over 300, come away from the 24-month program as confident and capable young adults who are able to take control of their own lives. They are highly valued by the hospitality industry in Vietnam, and many have gone on to work in top hotels and restaurants.

KOTO International supports the KOTO Hanoi Restaurant and KOTO Training Program through fund raising events in Australia and raising the profile of Vietnamese street and disadvantaged children.

Le Cordon Bleu Australia Le Cordon Bleu, one of the world's most prominent organisations dedicated to culinary, hospitality and tourism education, was founded in Paris in 1895. Le Cordon Bleu Australia educates over 2,000 students each year at its , Sydney, Adelaide and (soon to open) Melbourne schools in a wide range of culinary arts and hospitality management programs. Le Cordon Bleu graduates are highly desired in their respective fields, and many go on to exciting careers in leading hotels, restaurants and resorts throughout Australia and the world.

Chef Philippe Clergue Born in the Midi-Pyr�n�es region of France, Chef Philippe Clergue undertook his professional culinary training in Toulouse where he obtained the "Certificat d�Aptitude Professionelle� (CAP) in Cuisine and the "Brevet de Technicien H�telier" (Hotel Professional Diploma). His education included an apprenticeship at the "Relais de la Poste" in Magescq (Landes), a 2-star Michelin restaurant - his professional career began at the same restaurant in 1981.

In 1984, Chef Clergue worked as "ma�tre d�h�tel" at the Elys�e Palace (The Presidency of the French Republic). In 1985, he moved to St Tropez to "Le� Mouscardins", a 1-star Michelin restaurant before moving on to become Sous-Chef at the "Relais de Saulx", a 1-star Michelin restaurant in Beaune, in 1987. He opened his own restaurant "L�Auberge de la Toison d�Or" in 1990 in the Beaune region of France which he ran for 15 years. During this time, he gave cooking lessons both in his restaurant and in private homes.

Chef Clergue joined the elite teaching staff of Le Cordon Bleu Paris in May 2006. Today, he has much involvement in the superior cuisine program and elaborating the menus for Le Cordon Bleu Food and Wine pairing classes as well as Le Cordon Bleu�s new Sommelier Program. Phillipe Clergue has represented Le Cordon Bleu at several festivals and events worldwide. He has contributed to written publications with Le Cordon Bleu partners, and other specialized magazines and reviews.

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Issued for Le Cordon Bleu by Foster Hill PR & Marketing

For further information or interviews � Meaghan Emery, Communications Manager Le Cordon Bleu - Sydney T: 0419 005 953