History of La Commanderie des Cordons Bleus de France
The Commanderie des Cordons Bleus, founded in 1949, under the presidency of Mr. Gaston-Gérard, former Minister of Tourism and former Deputy Mayor of Dijon assisted alongside by a Council of numerous personalities, aimed at:
- The revival of Art Culinaire in all its forms and in its French traditions.
- To organize regional, national and international events in favor of gastronomy, Culinary Art, Tableware and Quality Products.
Through its manifestations, its study and seasonal meetings and its work, it has become the watchful guardian of the Culinary Traditions of French Gastronomy and International Gastronomy.
It was in this spirit that, as early as 1950, she had the initiative of creating the General States of French Gastronomy and of quality food. In their permanent committees and in November of each year, in their national session, they defend gastronomy, quality products, to exalt the prestige in France and in all countries.
At the instigation of the Commanderie des Cordons Bleus, de France they tackled the problem of respecting Culinary Denominations and Qualifications and Appellations of Food Products. Finally, in 1961, with the same aim of protection, they created an International Liaison Center for the Protection of Culinary Denominations.
The Commanderie des Cordons Bleus, with a view only to the general interest, organizes French Weeks of Gastronomy in different countries. The Table is indeed a link and a crossroads of knowledge. Also, in return, a Week long of "Gastronomy and Friendship" of this country takes place in a French city.
The term "Cordons Bleus" is only an evocation. It should not be taken in the sense of the current epithet applying to talented cooks.
In order to symbolize its objective of useful action, the Commanderie des Cordons Bleus de France limits the ceremonial of enthronement to the official presentation of the statutory badge and diploma.
The Commanderie des Cordons Bleus de France therefore not only promotes gourmets and professionals, it also devotes the Prestige, Safeguarding of Quality Products and Gastronomy across all cuisines.
La Commanderie des Cordons Bleus in Asia
Mr. Cassam S. GOOLJARRY who was Chairman for Asia Pacific, established Hong Kong delegation in 1966 and ran the chapter until his death in 2016. Throughout his active years of service of over 50 years in the industry, he dedicated his life in the food and wine, promoting and educating everyone he met, giving generously and helping others. He inducted high profile members from Japan, Korea, Taiwan, Singapore, Philippines, India, Malaysia, Australia, China and Macao along with many government officials. He was also an officier of la Légion d’Honneur and has been honored for promoting French culture and the arts by the French Government. His passion for expanding the gastronomy and knowledge of L’art de Vive spread globally and have achieved numerous international titles and recognition. Throughout his lifetime working in the Food & Beverage industry for over five decades he has not only bridged the connection between East and West through the diversify products both countries had to offer, he also educated both countries on the wine and dine experience.
Titles and Honours
Personality of the Year for Oneology 1987
Personality of the Year for Gastronomy 1995
Charter Member of Rotary Club of Peninsula Kowloon in 1976
1st Member of L’Ordre des Coteaux Champagne as “Chambellan” in Asia
Honorary Member of City of Rheims (Champagne, France)
Grand Echanson de L’Ordre Mondial des Gourmets Desgutateurs
Cinq Etoilles Diamond de L’Institute de L’Academie Science USA
Recipient of The Golden Key to Miami, Dade County
Medal of Honorary Chef of Japan Association by The Chef of the Japanese Emperor
President Delegue for Asia and Pacific for La Chaine des Rotisseurs
President Delegue for Commanderie des Cordons Bleus de France
Founding President of L’Art Cullinaire de Cuisine Chinoise
Representative Officier and Member of D’Honneur de Maitre Cuisine de Belgique
Commandeur de la Confrerie des Chaveliers du Tastevin
Medaille Vermeil de la Ville de Paris by Mr. Jacques Chirac, former president of France
Citoyen d’Honneur de la Ville du Cannet
Citoyen d’Honneur de la Ville de St. Emillon
Member of Academy Cullinaire de France
Grand Maitre Couronne Gourmande pour L’Asie
Delegue General pour L’Asie et Pacific de la Club des Chefs des Chefs Distinctions
Commandeur de L’Ordre National du Merite de France
Officier dans L’Ordre National de la Legion d’Honneur
Commandeur du Merite Agricole de France
Consul Honnraire de la Republic Gabonese a Hong Kong de 1980
Chevalier de L’Ordre du Malte
Chevalier de L’Etolle Equatoriale du Gabon
Chevalier de L’Ordre de la Couronne de Belgique
President Association Chinoise et Mauritian a Hong Kong
Chevalier de L’Ordre National de Merite des Communidades Portuguesas
Member of the Star and Key of Indian Ocean (M.S.K)