Last March, our Advanced Bakery students organized yet another successful Bread Buffet (Pain Buffet). Bread Buffets are special events where Bakery students put on a scrumptious display of creative bite-sized bread hors d’oeuvres and elaborate bread decorations. Guests are invited to taste, drink, and mingle with chefs and students.
March 17th, 2017 – The Chinese Bakery class produced their Bread Buffet around the theme of Hawaii. The spread of tasting breads was a spectrum of colourfully appetizing ingredients: crisp lettuce, avocadoes, salmon, tender slices of beef, and egg. Bread was also artfully transformed into sunglasses, ukuleles, white sand and shells, transporting guests to the summerly realm of the island state.
March 18th, 2017 – The Japanese class chose Saint Malo and Marseille, two French coastal towns, as the theme for their Bread Buffet. The iconic imagery of coastal France was embodied by an impressive ship-shaped centre piece, completely made of bread. Various decorative breads accompanied the navel sculpture, including hand-sculpted Le Cordon Bleu flags of bread lining the room.
March 20th, 2017 – The English class decided on seasons for their theme. A train of bread chugged along the buffet space, split between four distinctly seasonal areas, each symbolized by evocative bread decoration and centre pieces. The tasting breads all featured seasonal ingredients that the students explained to the guests, making for a deliciously interactive experience!
Bread buffets are great opportunities for guests to learn more about the school and our Bakery curriculum through chatting with our students, chefs, and staff. Come join us for another series of delicious Bread Buffets next term; perhaps you’ll be one of those students one day!
Amongst the nation’s difficult times, Le Cordon Bleu Melbourne Alumni Arusha Relan has successfully built a name for herself with Let’s Whisk in India. Find out ...
Find out how to bring more Australian native ingredients to your plate! Try our delectable no-bake cheesecake recipe and Indulge in a rich dessert featuring ...
Campuses across Le Cordon Bleu Australia have launched short courses, shared edible works of art and celebrated alumni success this month. Read more about our ...
Vaibhav Vishen originally comes from a computer science background, an environment that most of us assume to be very different from being in a kitchen.
On 15th May Le Cordon Bleu London held a later-than-usual graduation ceremony for Term 1 2021. As safety measures are still in place, the graduation took place ...
On 21st May Le Cordon Bleu London held a special graduation ceremony for students who have completed our Diploma in Plant-Based Culinary Arts in Term 1 2021. As ...
This month we’re getting back to our roots with this rustic French dish. A favourite of Julia Child and often cited as one of her signature dishes, Coq au vin ...
Because you can spend days discovering new tastes and exploring new formats, Turin’s food scene is never boring. But there is one place where you keep going ...
Since graduating from Le Cordon Bleu Paris institute in 2014, Kelly Go has gone on to become co-founder and Managing Director of Auro Chocolate in the ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
