In April 2000 Le Cordon Bleu, continuing its expansion projects and international growth to satisfy the culinary industry needs, opened its cooking school for the first time in Mexico through a strategic alliance with Universidad Anahuac. Both leaders in their respective education fields, they provide the best culinary techniques training in the country.

Together with the enthusiasm for international culinary competitions exhibited by Thierry Blouet, Bailli Délégué of Mexico, bringing the 2022 International Final to the country’s capital was not a hard decision to make!

The draft programme for the five-day programme is currently as follows:

October 5th (Wednesday)
Arrival of competitors and judges
Welcoming dinner at the Galería Plaza Hotel

October 6th (Thursday)
Lunch at Xochimilco Floating Garden
Folk Ballet at the Palacio de Bellas Artes
Dinner at Azúl Histórico

October 7th (Friday)
Downtown Mexico City tour/rally
Lunch at Restaurant Balcón del Zócalo”
Visit to Le Cordon Bleu on the Campus Norte of the Universidad Anahuac
Dinner at Hacienda de los Morales

October 8th (Saturday)
2022 International Final at Le Cordon Bleu
Dine around for competitors and judges at selected top restaurants

October 9th (Sunday)
Competition briefing
Awards presentation and Induction Ceremony at the St Regis Hotel - in conjunction with the Grand Chapitre of the Bailliage of Mexico

We are delighted to be in Mexico this year and expect a full slate of competitors. We invite all our Chaîne members to attend the associated Grand Chapitre and be with us as we congratulate and award our young chef competitors.

David Tetrault
Chair, Organising Committee, International Jeunes Chefs Rôtisseurs Competition
Member of the Conseil d’Administration and Conseil Magistral

Committee Members 
• Bernhard Frais, Conseiller Culinaire (Austria)
• Lois Gilbert, Bailli of Val d’Okanagan (Canada)
• Heinz Hofmann, Member Honoraire of the Conseil d'Administration, Chancelier Honoraire (USA)