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Le Cordon Bleu News, 08/05/2013
Workshop for Chefs and restaurateurs in Taiwan
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5th - 14th August 2013

In The News...

 
Le Cordon Bleu Chefs

Chef Eric Bédiat & Chef Jean-Jacques Tranchant

As part of the programme of training and exchange of the Department of Commerce and Ministry of Economic Affairs in Taiwan, Le Cordon Bleu is excited to announce a two week programme of demonstrations and workshops for restaurant entrepreneurs and Chefs.

Conducted in Taipei, Taichung and Tainan these workshops will promote and utilise only speciality Taiwanese local ingredients in menus created by esteemed professional Le Cordon Bleu Master Chef’s, Chef Eric Bediat and Chef Jean-Jacques Tranchant.

Raised in the Rhône-Alpes region of eastern France, Chef Eric Bédiat graduated from the Lycée Technique Hôtelier in Grenoble, France. He continued on his culinary pathway by moving to England and the one Michelin-starred Waldos restaurant at Cliveden House in Buckinghamshire, climbing the ladder to Senior Chef de Partie between 1994 and 1996.

In 1997, Chef Bédiat moved to the three Michelin-starred Waterside Inn in Bray as First Commis de Cuisine - working for the renowned Chef Michel Roux, MOF. After three years in this position, he returned to Paris for 18 months where he worked for Chef Guy Martin at the three Michelin-starred restaurant "Le Grand Vefour". Throughout his career, Chef Eric Bédiat has taken part in various culinary competitions including the Academie Culinaire de France in Britain and the 2005 Delaveyne Trophy in France. In 2006 he joined the experienced team of Le Cordon Bleu London teaching Chefs travelling the world sharing the art of French cuisine.

Born in Poitou- Charentes, Chef Jean-Jacques Tranchant began his career in a variety of pastry shops throughout France, before moving to the "Ruc Saint Lazare", Paris. For the next seven years Chef Tranchant worked as sous-pastry Chef in famous Parisian restaurants such as "Le Fouquet’s" on the Champs Elysées and the "Hôtel Nikko". In 1986 Chef Tranchant became head pastry chef at the four-star hotel "Le Bristol" where he remained until 1993.In 2006 he joined the Le Cordon Bleu-Sookmyung Academy in Seoul as Chef Instructor in pastry before joining Le Cordon Bleu Paris in 2006. During the course of his career Chef Jean-Jacques Tranchant has worked with Chefs in cuisine (Emile Tabourdiau) and chocolate (Jean-Paul Hevin), and studied bread baking and the organization of banquets. For many years he was responsible for the development of dessert menus and the creation of decorations for events for the Parisian catering company "Duval Traiteurs" and his skills in all facets of pâtisserie are magnificent.

This program of events begins on Monday 5th August and runs through to Wednesday the 14th of August incorporating all facets of culinary practice.

 

Chef Eric Bédiat

Demonstration: Taiwan pickle

Glazed stuffed pigs trotter with shitake mushrooms, sweet potato Darphin style

Open egg pancakes filled with crab, coriander and peanuts, crispy carrots spaghetti.

Seared grouper fillet, skewer of fried mussels, shellfish jus

  Date Date:
Monday 5th August 2013
  Date Time:
9:30 am - 12:00 pm
  Venue Venue:
Jinwen University of Science and Technology (JUST)
 

Workshop

Chinese cabbage leaves stuffed with pork, crispy confit shallots, Amaranth grains and fermented soy beans

Pizza with confit onions and sesame seeds, Pan fried sardine with black soy beans

  Date Date:
Monday 5th August 2013
  Date Time:
1:00 pm - 4:30 pm
  Venue Venue:
Jinwen University of Science and Technology (JUST)
 
 

Demonstration: Asian vegetable

Chicken supreme glazed with a barbecue sauce, crispy aubergine millefeuille and work fried Asian vegetables

Grilled tuna, marinated Chinese cucumber with Soja vinegar and sweet potatoes Salad of poach eggs and fried oysters sweet and sour pickled daikon radishes.

  Date Date:
Tuesday 6th August 2013
  Date Time:
9:30 am - 12:30 pm
  Venue Venue:
Jinwen University of Science and Technology (JUST)
 
 

Workshop

Stuffed chicken leg, Taro potato Dauphine style and Chinese broccoli

Pan fried red mullet fillet, Barigoule style Asian vegetables and squid

  Date Date:
Tuesday 6th August 2013
  Date Time:
1:00 pm - 4:30 pm
  Venue Venue:
Jinwen University of Science and Technology (JUST)
 
 

Demonstration: mix of pickle ad Asian vegetable

Glazed stuffed pigs trotter with shitake mushrooms, sweet potato Darphin style

Open egg pancakes filled with crab, coriander and peanuts, crispy carrots spaghetti

Pan fried red mullet fillet, Barigoule style Asian vegetables and squid

  Date Date:
Wednesday 7th August 2013
  Date Time:
9:30 am - 12:00 pm
  Venue Venue:
Taiwan Shoufu University (TSU)
 
 

Workshop

Chinese cabbage leaves stuffed with pork, crispy confit shallots, Amaranth grains and fermented soy beans

Seared grouper fillet, skewer of fried mussels, shellfish jus

  Date Date:
Wednesday 7th August 2013
  Date Time:
1:00 pm - 4:30 pm
  Venue Venue:
Taiwan Shoufu University (TSU)
 

Chef Jean-Jacques Tranchant

Demonstration: Taiwan fruits

TARTE AUX FRUITS DE TAIWAN
• Pâte sucrée
• Pâte sucrée chocolat
• Pâte sablé breton
• Appareil garniture amande
• Crème légère à la mangue

  Date Date:
Monday 12th August 2013
  Date Time:
9:30 am - 12:00 pm
  Venue Venue:
Ming Tai High School
 

Workshop

TARTE AUX FRUITS DE TAIWAN
• Pâte sucrée
• Appareil garniture amande
• Crème légère à la mangue

  Date Date:
Tuesday 12th August 2013
  Date Time:
1:00 pm - 12:00 pm
  Venue Venue:
Ming Tai High School
 

Demonstration: Taiwan rice

PAIN D’éPICES AU RIZ

GÂTEAU MOELLEUX FRUITS SECS ET CHOCOLAT

BABA
• Sirop
• crème légère aux fruits

  Date Date:
Tuesday 13th August 2013
  Date Time:
9:30 am - 12:00 pm
  Venue Venue:
Ming Tai High School
 

Workshop

MADELEINES

FINANCIERS
• Ganache chocolat

  Date Date:
Tuesday 13th August 2013
  Date Time:
1:00 pm - 4:30 pm
  Venue Venue:
Ming Tai High School
 

Demonstration: mix of Taiwan rice and fruits

DACQUOISE

MACARON

DELICE AUX FRUITS
• Crème légère à la mangue
• Ganache

  Date Date:
Wednesday 14th August 2013
  Date Time:
9:30 am - 12:00 pm
  Venue Venue:
Ming Tai High School
 

Workshop

ECLAIRS ET VARIANTES
• Pâte à choux
• Crumble pour choux
• Crème légère à la mangue

  Date Date:
Wednesday 14th August 2013
  Date Time:
1:00 pm - 4:30 pm
  Venue Venue:
Ming Tai High School
 

For more information:

Le Cordon Bleu International
Ms Sara Shang – Regional Manager

  Email taiwan@cordonbleu.edu
  Website www.lecordonbleu.tw
  Call +886 975226418
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