Le Cordon Bleu Dusit was honored to welcome
Chef Morena Leite, a Le Cordon Bleu Paris alumni, to share her love and expertise in preparing the exciting tastes of her native Brazil for our students, alumni and guests with a special demonstration held at Le Cordon Bleu Dusit Culinary School in Bangkok, Thailand on Friday 11 May 2018.
Chef Morena received her Certificat de Cuisine de Base and Certificat de Patisserie de Base, as well as achieving the Hautes Etudes du Gout (Higher studies in taste) or Advanced Studies in Taste HEG Programme from Le Cordon Bleu Paris.
Chef Morena loves stories, and she expresses her story-telling as evidenced in her special demonstration with six sumptuous recipes which are the “Black Galette with Sealed Tuna and Tangerine Jam”, “Buttercup Squash with Tapioca Rolls filled with Dried Meat”, “Beets with Tapioca Blinis with Spinach and Burrata Cheese”, “Tapioca Doughnut Fillet with Lemongrass”, “Tapioca Blinis with Smoked Surubi Fish”, and “Tapioca Churros with Seafood Vatapa Cream”.
Chef Morena has travelled extensively and has showcased her techniques and native ingredients at many Le Cordon Bleu campuses worldwide. She loves cooking with typical Brazilian ingredients such as manioc, tapioca, tropical fruits, bananas and coconuts using French techniques and exploring the contrasts of flavors – sweet and salty, crispy and creamy, hot and cold in the same mouthful.
Chef Morena’s special demonstration was a wonderful learning experience in diversity and culture for our Le Cordon Bleu Dusit students and everyone who attended.
Gastronomy for me is a mix of love, techniques, planning and intuition. My gastronomy is based on a healthy gastronomy, my DNA, with French techniques and Brazilian ingredients
