Margaret Warren, Le Cordon Bleu
201-809-2530 mwarren@cordonbleu.com

Karen Carzo, Carzo Communications, Inc.
212-721-1171 karen@carzocom.com

PRESIDENT OF LE CORDON BLEU® TO RECEIVE THE
INTERNATIONAL FOOD & BEVERAGE HALL OF FAME AWARD

PARIS, FRANCE (September 20, 2005) – The International Food & Beverage Forum is presenting Le Cordon Bleu® President André Cointreau with the Hall of Fame Award.  The Award is presented annually to recognize individuals for their contributions to the international food and beverage industry, and who act as role models for young professionals.  Upon receiving the award, Mr. Cointreau will also be inducted into the International Food & Beverage Forum Hall of Fame.  In addition, The International Food & Beverage Forum will award two $5,000 (USD) scholarships in his name. The award presentation and induction will take place during the World Gourmet Summit Las Vegas at the Green Valley Ranch Resort & Spa in Henderson, Nevada on November 19th.  

“Le Cordon Bleu’s standards of education have had a positive effect in countries around the world, a direct result of Mr. Cointreau’s influence and leadership,” said Dr. Kurt H. Fischer, President of The International Food & Beverage Forum.

 “I am honored and humbled to be recognized by the International Food & Beverage Forum,” said Mr. Cointreau.  “The organization has long been recognized as a predominant force in industry globalization and education.”

As the president of numerous entities of the Le Cordon Bleu Group, including 26 international schools in 15 countries, André J. Cointreau is recognized as one of the leading ambassadors of culinary arts throughout the world.  A direct descendent of the founding families of Cointreau Liqueur and Remy Martin Cognac, Mr. Cointreau joined the Cointreau Group as Commercial Director in 1977.  When a branch of the Cointreau family acquired the famed Le Cordon Bleu Cooking School in 1984, Mr. Cointreau was appointed president.  For more than a century, Le Cordon Bleu has offered a comprehensive program based on French culinary techniques.  Since 1992, the institution has also offered business certificates and diplomas in restaurant, hotel and tourism management.  Among these programs are Bachelors and MBA’s including on-line options and a Masters of Arts in Gastronomy. 

Mr. Cointreau has recently returned from Taiwan and China where Le Cordon Bleu is opening two new schools that will focus on applying French technique and methods to Taiwanese and Chinese cuisines.  To complement Le Cordon Bleu’s educational activities, the institution, under Mr. Cointreau’s leadership, has developed from an educational base into a worldwide licensing, franchising and consulting enterprise for restaurants, hotels, bakeries, gourmet products, cookbooks (Le Cordon Bleu’s Professional Cooking and Baking books were the first manuals to be used in the United States), and the tourism industry.  Mr. Cointreau is also the Chairman of Pierre Deux – French Country, a specialist in French home furnishings with 15 exclusive boutiques in the United States and Japan.

In addition to receiving the International Food & Beverage Forum’s Hall of Fame Award, Mr. Cointreau is a recipient of numerous awards and honors.  In 2003, he was recognized as “Person of the Year” by the Alliances Françaises in the United States for his contribution in support of French Culture.  Mr. Cointreau is also a member of many French and International professional associations such as Le Cercle de l’Union Interalliée, l’Aéro Club de France, “Alliance Française, La Chaîne des Rôtisseurs, The American Club, and the International Association of Culinary Professionals (IACP), among others.

The International Food & Beverage Forum was founded in 1993 by five food and beverage industry professionals who wanted to create a global association of food and beverage industry representatives with the purpose of forming a truly global think tank for the industry.  Today, the International Food & Beverage Forum has an active membership of recruited individuals representing upscale hotels, cruise lines, airlines, independent restaurants, education and food and beverage publications based on six continents and participating in panel discussions and industry events in major cities on four continents.  The International Food & Beverage® Hall of Fame was established in 1998 to honor people who influence the international scene of food and beverage through their outstanding efforts, creations and contributions.  Since 1996, the International Food & Beverage Forum has honored 12 restaurateurs of the year, inducted 15 people into the Hall of Fame, and distributed more than 50 scholarship awards.  Members of the International Food & Beverage Hall of Fame include Horst H. Schulze, President and CEO West Paces Hotel Group (2004); Jeane-Marie Lacroix, International Chef (2003); Michael & Ariane Batterberry, Founding Editors/Publishers of Food Arts Magazine (2003); and Robert Mondavi, President and Co-Founder, Robert Mondavi Winery.

Since its founding in 1895 in Paris, Le Cordon Bleu has come to be considered the authority in French culinary technique and has succeeded in passing on these traditions while keeping in step with the industry.   Currently, Le Cordon Bleu maintains a presence in 15 countries with 26 schools attended by more than 18,000 students annually.  Through strategic alliances, such as those formed with prestigious international universities, Le Cordon Bleu now complements its global culinary presence with entrepreneurial bachelors and masters degrees in Hotel & Resort Management, Restaurant Business and Convention & Event Management, as well as an MBA in International Hotel & Restaurant Management and a Master of Arts Degree in Gastronomy. Le Cordon Bleu has schools in North America, France, Great Britain, Japan, Korea, Australia, the Middle East.  These schools employ a total of 450 chefs, including 80 Master Chefs.  Le Cordon Bleu also operates restaurants in Ottawa, Mexico City, Tokyo, and on board Radisson Seven Seas luxury cruise ships.