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Professionnellesプロフェッショナルシリーズ マスタークラス

マスタークラス

Gain the Latest Expertise from Japanese and International Guest Specialists

Each term, Le Cordon Bleu invites Master Chefs of Cuisine, Pastry, and Bakery to provide students an exciting new range of continuing education opportunities. Students will prepare original recipes under the guidance of leading Master Chefs. Upon completion of the class, students may take home their finished products.

Level of Difficulty

For people interested in perfecting cuisine, pastry and bakery skills and knowledge

Level of Difficulty

For current cuisine, pastry and bakery students

Level of Difficulty

For cuisine, pastry and bakery graduates and professionals

Pâtisserie Boulangerie

Shuhei Hayashi

Phillippe Bigot

Shuhei Hayashi

Phillippe Bigot

Owns "mont plus" in Kobe. Worked in "Nikko de Paris" and "Jean MILLET". Then in charge of pastisserie and worked as pastry chef at Seaside Hotel Maiko Villa and other hotels in Kobe and Osaka after returning to Japan. Opened own shop in 2005 and participate in national contests. Received the Osaka Governor Award, placed first in the yogashi contest as well as other domestic and foreign awards.

Duration: 3 hour Fee: ¥16,000 
Level of difficulty:1  

Founder of BIGOT, based in Ashiya with 13 stores nationwide. 50 the year in Japan; popularized French bread. Learned under French bread legend, Raymond Calvel. Recipient of various prestigious awards including Chevalier dans l'Ordre du Mérite National (1982, France) for efforts for the country, Chevalier dans l'Ordre du Mérite Agricole (1987, France) for efforts in agriculture, Dietary Lifestyle Culture Award (1990, Japan) from the Japanese Agency of Cultural Affairs, and L'Ordre National de la Légion d'Honneur (2003, France). Published L'Amour du Pain.

Duration: 6 hours Fee : ¥28,000 
Level of difficulty:2 

開講スケジュール

Course

Date and Time

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Pastry

Shuhei Hayashi

10/27(Tue) 10:00-13:00

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Bakery

Phillippe Bigot

12/3(Thu) 10:00-17:00

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