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Le Cordon Bleu Newsletter
LE CORDON BLEU-SOOKMYUNG ACADEMY
Feb 2014
Open House
The Salon du chocolat
The Ecuador Chocolate seminar
Banana tart tatin with salted caramel ice cream and chantilly cream
Open House
20th (Thu) Feb 2014

Open House will be held at Le Cordon Bleu-Sookmyung Academy along with patisserie and cuisine demonstration on 20th Feb. Join us at the Le Cordon Bleu open days!

 
The Salon du chocolat
16th(Thu)~19th(Sun) Jan 2014

Le Cordon Bleu-Sookmyung Academy participated in at COEX from 16th to 19th Jan. Lots of companies had exhibit booths, dress made by chocolate was displayed and chef’s chocolate was sold. Moreover, Le Cordon Bleu-Sookmyung Academy held a variety of programs such as consultation booth, lecture offerings event and patisserie chef’s demonstration and food tasting.

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The Ecuador Chocolate seminar
12th(Wed) Feb 2014

Le Cordon Bleu-Sookmyung Academy participated in the <The Ecuador Chocolate seminar> on 12th Feb. The seminar was led by Marcelo Pazos H, a commercial agent in the Ecuador embassy. Chef Remi Henry, is well known as chocolate artist in France, had a demonstration with the good quality of Ecuador Chocolate. The students of Patisserie superieure class had great time with learning about chef’s know-how and exploring real hotel kitchen.

 
Banana tart tatin with salted caramel ice cream and chantilly cream
Recipe

A classic French dessert where the tart is cooked upside down and usually prepared using apples, but this indulgent version is made with bananas and a spiced caramel, coupled with both cream and ice cream.

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