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!
This summery dessert contrasts the heat of the barbecued pineapple, heightened by spices, with the sweet, cool and nutty kulfi.
Le Cordon Bleu welcomed guest Cuisine Chef Fernando Hernandez and Patisserie Chef Eli Lopez into our demonstration kitchens to give us a taste of Yucatan ...
South Australian Olivia McFarlane graduated in 2014. She has already been recognised for excelling in her field, having been awarded Employee of the Year in the ...
On Thursday, 25th August 2016, 420 guests arrived at the Adelaide Town Hall for Le Cordon Bleu’s night of nights. 94 students from both Adelaide and Sydney’s ...
In keeping with the summer season, Le Cordon Bleu London and Great British Chefs held a BBQ-themed demonstration and workshop lead by Master Chef Colin Westal ...
The winner of Shared Tables Thierry Marx Career Development Award will spend three days at Le Cordon Bleu in Paris and be able to enjoy some leisure time. As ...
Ben Mayne, National Manager Career Services met with Cathy Sinden, Recruitment Manager for The Star Sydney recently to sign a Memorandum of Understanding ...
We are excited to announce Chef Nicolas Jordan has joined Le Cordon Bleu Ottawa Culinary Arts Institute’s team of Pastry Chef Instructors. Under his guidance, ...
A recent arrival in the Le Cordon Bleu Paris school team, Chef Caussimon has worked in many renowned establishments. Chef’s career spanned a variety of ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
