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Le Cordon Bleu Newsletter
LE CORDON BLEU-SOOKMYUNG ACADEMY NEWSLETTER
March 2014
Open House
Introduction to Executive Chef
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
Kneading dough
Chocolate Arts
Open House
13th (Thu) Mar 2014

Open House was held at Le Cordon Bleu-Sookmyung Academy along with patisserie and cuisine demonstration on 13th Mar. The next schedule of Open House will be announced on the website. Welcome to join us at the Le Cordon Bleu open!

 
Introduction to Executive Chef
Fabrice Huet

Introduce Ececutive Chef Fabrice Huet! He joined Le Cordon Bleu International from 2014 and works as an Ececutive Chef in Le Cordon Bleu-Sookmyung Academy.

» Read more

 
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
Recipe

Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.

» Read more

 
Kneading dough
Technique

Kneading is very important to distribute the yeast and allow gluten to develop.

» Read more

 
Chocolate Arts
Winter term 2013 final exam of Superior Pastry

Let’s enjoy Chocolate Art made by studnets in ‘Superior Pastry class of Winter 2013 Semester’! Students struggled to make arts for final exam. Look at those photos on our Facebook!

» Connected Facebook

 
 

 

Contact

  

Address

Le Cordon Bleu-Sookmyung Academy

7th Fl., Social Education Bldg. 

Sookmyung Women's University,

Cheongpa ro 47 gil 100, 

Yongsan gu, Seoul, 140-742, Korea

 

Contacts

Tel: +82-2-719-6961

Fax: +82-2-719-7569

E-mail: cordon@sm.ac.kr

Facebook

 
Facebook ​Find us on Face book!
 

Events

 

- Open House - 13th March

- 2013 Winter Graduation

 

 
Quick Links

 


 
 
 
   

 
   
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