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Le Cordon Bleu News, 10/16/2015
Dato’ Fazley Yaakob launches his cookbook in Paris in collaboration with Le Cordon Bleu
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At the Residence of the Malaysian Embassy

 

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Dato’ Fazley Yaakob launches his cookbook in Paris in collaboration with Le Cordon Bleu
On October 13, 2015, Le Cordon Bleu graduate Dato Fazley launched his first cookbook My sucre Story at the Residence of the Malaysian Embassy in Paris in collaboration with Le Cordon Bleu.

Dato’ Fazley, followed his basic and intermediate pastry studies at Le Cordon Bleu Malaysia and the superior level at Le Cordon Bleu Paris. He received his Diplôme de Pâtisserie in August 2013. Dato’ Fazley is a current student of the Hautes Etudes du Goût program.

He obtained his Bachelor’s degree in Business Administration at Victoria University in Wellington, New Zealand. He then obtained an MBA at IOTA in Australia and is now studying by a PhD in psychology at Asia e University (AeU) in Malaysia.

He is a businessman, a motivational speaker, and he is often invited to appear on talkshows and culinary shows in Malaysia. He is also a singer and has recorded seven albums as well as music for several major brands. His numerous talents and activities have led to his reception of the Award of Excellence by the former Malaysian Prime Minister. He is the winner of the MasterChef Celebrity Malaysia – Edition 1, in which 16 Malaysian celebrities competed. 

After he graduated from Le Cordon Bleu he has opened a Malaysian-French fusion restaurant in Kuala Lumpur called SukaSucre. It also houses a studio for TV recording and cooking classes. He also runs SukaSucre Creatives, a talent management agency and an audio-video production house. 

Dato launched his first cookbook My Sucre Story at the Residence of the Malaysian Embassy in Paris on October 13 in presence of representatives from the Embassy, bloggers, Chef Jean-Jacques Tranchant, Le Cordon Bleu representatives and students. He presented a couple of recipes from the book and prepared an original cocktail with the collaboration of the students. 

My Sucre Story contains 26 recipes and the story about how Dato fell in love with cooking, his inspirations in creating new dishes and his passion for local and Western cuisines. The book is available in Malay and English.  

Le Cordon Bleu team whishes him luck for the future and to continue a successful career path. 

 

For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.cordonbleu.edu/paris/home/en
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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