Le Cordon Bleu Madrid continues with its annual program of complementary masterclasses,on this occasion by the hand of Pedro Manuel Pérez Juan from the Consejo Regulador de la Denominación de Origen Protegida Azafrán de La Mancha Foundation.
The students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass where Pedro explained the origin, uses, and applications of this spice in strands. Obtained from roasting its stigmas, it has unique characteristics due to its close link with the natural, human, and cultural factors of the geographical area of La Mancha.
The attendees learned about the potential organoleptic effects of saffron which, in food. It can be different depending on the variables used in its preparation, and how some attributes can be enhanced over others by handling the spice under different conditions.
An interesting masterclass, held within the framework of the cycle of complementary training activities for the Institute´s community OffTheMenu.
On October 2nd, the community of students and Alumni of Le Cordon Bleu Madrid had the opportunity to attend a unique masterclass as part of the FueraDeCarta ...
Join us in celebrating World Tourism Day on September 27 – an occasion that highlights the power of travel to connect cultures, foster learning and shape the ...
On September 3rd, the community of Alumni and current Le Cordon Bleu Madrid students enjoyed a masterclass as part of the OffTheMenu program after the vacation ...
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