Le Cordon Bleu Supports Andean Farmers in the T'ikapapa Potato Goldmine Project

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Le Cordon Bleu Peru participated in T'ikapapa's video project to support and demonstrate the use of local, organically grown produce in classical French dishes taught at Le Cordon Bleu and its appreciation of the historical significance of the potato.

Le Cordon Bleu®, one of the world's key institutions for culinary arts training and higher education for hospitality, restaurant and tourism is known for it teaching of French culinary techniques to upwards of 27,000 students of more than 70 nationalities yearly. These techniques regularly use local ingredients in the preparation of French cuisine.

One of the best examples of this is its participation in the T'ikapapa, the Potato Goldmine project. T'ikapapa, an organization of small-scale Andean potato farmers, seeks to increase awareness and marketing opportunities for its farmers of the 3000 varieties of potatoes that are native to Peru. These farmers, who are among their nations poorest recently won "THE WORLD CHALLENGE 2007".

This annual competition sponsored by BBC World, Newsweek and in association with Shell awards grass roots initiatives to improve communities. Le Cordon Bleu Peru participated in T'ikapapa's video project to support and demonstrate the use of local, organically grown produce in classical French dishes taught at Le Cordon Bleu and its appreciation of the historical significance of the potato.

Le Cordon Bleu has a presence of 30 schools in more than 16 countries. In addition to its gastronomy and hospitality management training, Le Cordon Bleu publishes cookbooks for amateurs and professionals that have been translated in over 17 languages.

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Margaret Warren

Patricia Dalmau de Galfré
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