Special Culinary Demonstrations by Guest Chefs in June 2018

Here at Le Cordon Bleu Dusit, we have been privileged to welcome many talented and wonderful guest chefs over the years to our school, to showcase their unique skills.

In June 2018, we were honored to have quite a few special guest chefs share their expertise in preparing exciting receipes for our students, alumni, guests and the general public;

Chef Philippe Urraca - M.O.F Chef conducted a very special French pastry demonstration for Le Cordon Bleu Dusit students, alumni and guests on June 8^th 2018. The menu showcased were – La Chou Chou; Inverted Puff Pastry; My Tarte Tatin Cooked 4 Times; and Hot Soufflé.

Chef Ryuki Kawazaki – 2 Michelin Stars, Mezzaluna Restaurant, conducted a special French Cuisine demonstration especially for Le Cordon Bleu Dusit Basic Cuisine students on June 14^th 2018. Chef Ryuki’s menu were – Hamo (Conger Pike) “Beignet” Zucchini Blossom Farci, Mussel Mariniere; Sazae (Sea Snail) in Herb Butter, Mushroom, Peas, Sweet Garlic Foam; Wagyu Beef as “Grilled over Bincho Charcoal” Potato, Smoked Eel, Horseradish, Watercress.

Chef Arnaud Dunand Sauthier, 2 Michelin Stars , Le Normandie Restaurant, conducted a special French Cuisine demonstration for Le Cordon Bleu Dusit Superior Cuisine students on 21^st June, 2018. Chef Arnaud’s menu were – Agneau Allaiton De Lozére (Roasted Milk Fed Lamb, Violin Zucchini, Cardamom; Caviar Osciétre (Sea Urchin and Potato Foam, Champagne Sauce; Foie Gras De Canard (Roasted Duck Foie Gras, Cherry and Juniper).

These special sessions were very well-attended and received by our students, alumni and guests. This has become a wonderful learing experience for everyone present in enhancing and enriching their knowledge.