"Mexico has become a very important area of expansion for Le Cordon Bleu," explained Andre J. Cointreau, President and Chief Executive Officer of Le Cordon Bleu group.  "We are sure we have found in Anahuac University a partner who shares our commitment to promoting excellence in the culinary arts and restaurant management and are delighted to bring Le Cordon Bleu's renowned techniques and tuition to Mexico."

Since its founding in Paris in 1895, Le Cordon Bleu has attracted students from all over the world and each year welcomes an international student body of more than 50 different nationalities for its unique programmes. Le Cordon Bleu has expanded worldwide to become
a leader in culinary arts training and more recently in restaurant management and hospitality education. In 1999, Le Cordon Bleu will be welcoming students to any of its twelve international locations.  Le Cordon Bleu's campus in Australia has been awarded "Best Hospitality Culinary Campus" in Australia for three years in a row.  International recognition of the quality training and service provided by Le Cordon Bleu has led to the schools being chosen by the Shanghai Tourist Board to train the first Chinese chefs sent abroad as China prepared to open itself to foreign tourists, and by the Australian government, with a joint venture to train their chefs for the 2000 Olympic Games.

The curriculum to be offered in Mexico will include two kinds of programme first, restaurant management programmes from certificates to diplomas and degrees and secondly, professional cooking from certificates to associate degrees.  The two programmes will allow
interaction and "bridges" between the courses.  "Le Cordon Bleu is recognized as the finest culinary arts school, with bases around the world in France, Great Britain, Japan, Australia, Canada, USA and Brazil," stated Javier Vargas Diez Barroso, Director of Academics at Anahuac University.  "We believe that the combination of the best training in the world and the excellent facilities and reputation of Anahuac University will create a new standard of culinary education in Mexico."

Loris Estefan Chaul, Director of the Hospitality School at Anahuac University describes the excitement in bringing Le Cordon Bleu to Mexico.  "For the first time, future professionals will be able to receive first-class Le Cordon Bleu education and training on site in Mexico, from industry professionals -- we believe this to be a significant development for our hospitality industry."

The agreement will be formally signed in Mexico City on Tuesday, Dec. 8, 1998.  The first courses in restaurant management are due to commence in March 1999 and for professional cooking and pastry in May 1999.