The Anáhuac University Network proudly celebrates the talent of our Anáhuac University Puebla students, who offered a unique gastronomic experience during the 2025 Le Cordon Bleu Dinner. This event commemorated 130 years of academic and culinary excellence at Le Cordon Bleu, the world's most prestigious gastronomic institution.
The evening brought together family members, business owners, strategic partners, executives, and members of the university community, who enjoyed an international menu inspired by the culinary richness of countries where Le Cordon Bleu operates, such as France, Thailand, Singapore, and Turkey. Each dish, conceived and prepared by our students under the guidance of chef instructors, was a showcase of their talent, discipline, and passion for haute cuisine.
During the event, Ana Yuri Amoroz Ríos, director of the School of Tourism and Gastronomy, thanked the attendees and emphasized the importance of comprehensive education. Luis Javier Álvarez Alfeirán, General Manager of Le Cordon Bleu México, inspired the young people to be "fireflies" who shine with their professionalism even in the most challenging moments.
Professor José Mata Temoltzin, Rector of Anáhuac University Puebla, emphasized that a shared table represents more than a meal: it's a space for dreams, reconciliations, and commitments. Professor Yadira Lira, Secretary of Tourism Development of Puebla, also praised the effort behind each dish, reaffirming the government's support for young talent.
Le Cordon Bleu Anáhuac Puebla's Executive Chef, Bruno Aignares, shared new challenges for the students, such as his participation in the Great Culinary Battle in Mexico City and his preparation for the Meilleur Ouvrier de France competition, one of the most prestigious international competitions.
The 2025 Le Cordon Bleu Dinner is a testament to the Anáhuac University Network's commitment to academic excellence, international education, and fostering young talent, preparing future leaders in global gastronomy.
