Discover Kappabashi-dougugai, a specialty shopping street for cooking and baking tools in this mini-seminar from Kamaasa, a long-standing professional tool shop frequented even by French chefs.
Date : June 4 (Sat) 10:00-11:00（Japanese/English/Chinese)
Applicant : Current Students
Tuition : Free
9:45 meeting at the Shop "Kamaasa Shoten" 2F Gallely
(Add: Matsugaya 2-24-1, Taito-ku, Tokyo/Tel:03-3841-9355)
http://www.kama-asa.co.jp/access/
10:00-11:00 Seminar
Remarks
＊ Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.
Elaine McCarthy is Culinary Management Lecturer at Le Cordon Bleu London. We meet with her so she can talk to us about the new progamme launched at the school: ...
For the second year running, Janice Wong has been awarded the Asia’s Best Pastry Chef in 2014. Organized by Restaurant magazine, Asia's 50 Best Restaurants is a ...
Bread holds no secrets for Le Cordon Bleu Bakery Chefs. They have chosen one of the classics of French bakery, country bread made with fermented dough
The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.
Mr Franck Ramage has always strived to perfect his own skills and convey his passion for wine. After working as sommelier in Michelin starred restaurants, he ...
Chantilly cream, a big favourite with dessert lovers, is extremely simple to prepare. Here are the steps to help you make it at home.
Le Cordon Bleu, in collaboration with Southern Cross University, have announced the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu ...
Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.
Le Cordon Bleu is proud to introduce a new online service for students and alumni.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
