Le Cordon Bleu International Chef Philippe Clergue will bring a touch of France to Tasting Australia. The Michelin star restaurant-trained chef will visit Adelaide and Sydney between April 29 and May 13 to conduct a series of Master Classes and participate in a number of Tasting Australia events including acting as VIP guest judge and presenter at the Le Cordon Bleu World Food Media Awards.

In addition, Chef Clergue will give members of the public a fantastic opportunity to attend one of his Master Classes at the Adelaide Le Cordon Bleu school at Regency TAFE March 6 � something one would ordinarily have to be a student of the Le Cordon Bleu Academy to experience. As an added bonus, renowned Australian chef Simon Bryant will co-host the Adelaide master class. A series of Master Classes will also be held in Sydney (details below).

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 Adelaide, Sydney and 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.

The Le Cordon Bleu International CEO, Andre Cointreau said �we are proud to be able to bring Chef Philippe Clergue - one of our top educators from France - to participate in Tasting Australia and to give food lovers such a wonderful opportunity at his Master Classes.� Chef Clergue will certainly be in high demand during his visit to Adelaide for Tasting Australia. In addition to his World Food Media Awards duties, he will be a guest-judge in the �Technical Ability� section of the Lifestyle Food Channel�s Australian Culinary Competition and attend the Awards Dinner as guest of honour. He will also judge and present a number of awards at the Young Gourmet TV Challenge at Elder Park.

Philippe Clergue�s Master Class � with special guest, Simon Bryant - will be held at Regency TAFE on April 6 from 10am � 3pm, and is for anyone 18 years or older. Places are strictly limited. Bookings via Emily Paget, 08 8348 3055 or email epaget@cordonbleu.edu. Cost $90.

Chef Clergue will head to Sydney on Friday 7th May for a series of Master Classes which include the Le Cordon Bleu sponsored KOTO Sensations � a charity initiative to support quality training for disadvantaged youths in Vietnam. KOTO Sensations will be held on the 11th of May at the Le Cordon Bleu Culinary Arts Institute (TAFE NSW) and costs $110 per person. The two-hour cooking demonstration will begin at 6:30pm, followed by cocktails with KOTO founder Jimmy Pham.

Bookings via Lorette Brown, 0412 627 977 or email lorette@koto.com.au.

Chef Philippe Clergue Bio 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 and 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. In 1990, he opened his own restaurant "L�Auberge de la Toison d�Or" 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.

www.lecordonbleu.com.au

Issued for Le Cordon Bleu by Foster Hill PR & Marketing.

For more information, contact Amy Schapel at Foster Hill on 08 8231 3555 or fh@fosterhill.com.au