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Le Cordon Bleu Newsletter
LE CORDON BLEU-SOOKMYUNG ACADEMY NEWSLETTER
August 2014
Open House
Peeling and seeding tomatoes
Thick sea bass steak with wild fennel stems, confit provencal vegetables and vierge sauce
Le Cordon Bleu-Sookmyung Academy signed MOU with Orion F&B
Open House
27th (Wed) August 17:00-19:00

Open House will be held at Le Cordon Bleu-Sookmyung Academy along with Academy presentation, School Tour and Pastry demonstration on 27th of August. The schedule of Open House is announced on the website. Welcome to join us at the Le Cordon Bleu!

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Peeling and seeding tomatoes
Technique

In these step by step photos, a Le Cordon Bleu Chef shows you the technique for peeling and seeding tomatoes. This technique is essential when using tomatoes in a sauce, coulis, tartare or a soup.

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Thick sea bass steak with wild fennel stems, confit provencal vegetables and vierge sauce
International recipe

Sea bass, summer vegetables, fennel and vierge sauce are all combined to create a recipe which is full of Mediterranean colors and flavors. The vegetables are confit in flavored olive oil to further accentuate the essence of Provence.

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Le Cordon Bleu-Sookmyung Academy signed MOU with Orion F&B
24th July 2014

On 24th July 2014 prestigious culinary and hospitality school Le Cordon Bleu-Sookmyung Acadaemy signed and announced a new partnership with Orion F&B operation division. The agreement of Industry-Academic Cooperation they signed has confirmed the support of cultivating talented students for the Food service industry, which is able to give students the qualifications needed to open the doors to a successful career.

 
 

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

 

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Events

 

  - Open House

  : 27th (Wed) August, 5pm-7pm

 
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