We are holding our Pain (Bread) Buffet presented by our Advanced Bakery students. It is a good opportunity for those considering the bakery program to speak with our students, chefs, and school staff.
Tokyo School
Friday, December 9th, 18:30-19:30 Capacity: 30
＊ Targets: individuals considering our programs
＊ Current students need not reserve; they can attend the event by arriving directly to the event location
＊ Once capacity has been reached, registration will close
＊ Fee: none
The theme this time is Easter and Spring.
Lined around the showpieces crafted to conjure the image of Spring are bite-sized bread creations ready for tasting by buffet guests. Shaped as flowers, butterflies and the like, each creation embodies the seasonal theme of Spring.
All the work, including building and arranging the table decorations, is done by the students. The handmade Easter egg, Easter bunny, its accessories, and ivy all adorned the tables to delight of the buffet guests. Not simply the bread, but shaping the space and providing the right experience is all part of their task.
The pain buffet is the result of the hard work the students have put into learning the art of bakery from the basics. And in the future, this experience will no doubt become a beautiful moment on their road to mastering bread.
There were so many types of bread and the way they were presented was awesome. I was surprised they made rabbits by hand! The chefs were also warm and friendly so the atmosphere was great. Thanks for the good time!
They didn’t simply line up the bread and leave the guests to their own devices, the students went around explaining the various ingredient combinations and how to best enjoy their creations. It was fun to feast with my eyes as well!
Eighteen students attended a four-day Le Cordon Bleu Master of Gastronomic Tourism residential in the Northern Rivers’ (NSW) and Gold Coast’s (QLD) thriving ...
On 30 May 2017 guests of Taste of Le Cordon Bleu Adelaide enjoyed an evening with our chefs and students showcasing their skills in the service of a delicious ...
Le Cordon Bleu is proud of its 20-year relationship with international hotel company and industry partner, Intercontinental Hotels Group (IHG). Mr Andrew ...
Six years after graduating with a Le Cordon Bleu Graduate Certificate in Gastronomy, alumna Amanda McInerney has forged a remarkable career as a food and travel ...
187 students received their diploma on Friday 23rd June 2017 during the official Graduation Ceremony of Le Cordon Bleu London.
This month and for the first time ever, Le Cordon Bleu London participated in one of London’s top food festivals – Taste of London, which returned to Regents ...
Chef Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016, following a career in a variety of establishments. Today, he gets a real sense of ...
We had the pleasure of welcoming distinguished Le Cordon Bleu Paris, Executive Chef and Culinary Arts Director Éric Briffard MOF (One of the Best Craftsmen in ...
Ends a cycle in Casa de Francia... See you soon with a new project!
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
