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!
Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes
You’ve managed to impress your dream employer with your professional resume and your interview was flawless; you knew the company inside-out, answered all their ...
Welcome to our first intake Culinary Arts students at our new Melbourne Institute of the Culinary Arts. Our inaugural class of Culinary Arts students was ...
Get ready for the 5th issue of WorldChefs Global Chef's Challenge on from the 30th July in Auckland New Zealand. Two of our Australian Chefs, Chef Sébastien ...
Beer Appreciation Workshops are one of our most popular NEW workshops. The workshop covers the characteristics of basic beer ingredients, common brewing ...
LCBD marked its 8th Year Anniversary on the 7th of July, 2015. In line with Thai culture and tradition, the occasion was marked with staff paying their respects ...
Le Cordon Bleu Dusit Culinary School is delighted to announce Thailand’s renowned actress - Khun Piyathida Mitrteeraroj (Pock) – has agreed to become our new ...
Lara Espirito Santo, aged 27 from Rio de Janeiro on her experience at Le Cordon Bleu London, and how she went from a Degree in Politics and History and a ...
In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
