Institute for Tourism Studies (IFT) has the honour of inviting culinary expert of the Le Cordon Bleu Culinary Arts Schools to feature again the “Le Cordon Bleu Master Chef Week at IFT” since 2009. Cuisine chef instructor Philippe Guiet will visit Macao to showcase his expertise in “French and French Thai Fusion Cuisine Culinary Art” - the theme of this year’s programme.

Le Cordon Bleu, one of the leading schools for teaching classical French cuisine, patisserie and boulangerie, was founded in Paris, France in 1895. Over the last century, Le Cordon Bleu has evolved from a cooking school to an international network of 29 international schools across 5 continents, in the area of culinary arts and hospitality institutes, maintaining at the same time the highest standards of culinary excellence. Born in Vendée, France, Chef Philippe Guiet obtain his Restaurant Management Diploma at the Lycée technique d’hôtellerie Guyenne in Bordeaux. He joined Le Cordon Bleu Ottawa Culinary Arts Institute in 1990 and is currently the school’s Technical Director as well as a Cuisine Instructor. He oversees the culinary curriculum, recipe development and academic evaluation systems.

During his visit in Macao, Chef Guiet will demonstrate the culinary concept in French cuisine, adding an interesting twist by using local food in a French style. Also included is the French Thai Fusion Cuisine concept.