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Le Cordon Bleu Newsletter
Paris
April 2014
The Gamble sisters: Le Cordon Bleu culinary arts training around the world
A culinary escapade in Mexico: A cuisine with diverse culinary roots.
Meet Emilie Gentils
Le Cordon Bleu Paris Graduation Ceremony
Turkish Cuisine workshop
A voyage of discovery to the Sancerre vineyard
Chocolate marshmallows
The Gamble sisters: Le Cordon Bleu culinary arts training around the world
At the London, Sydney and Paris campuses

Tracy and Katheryn Gamble are in no doubt:  Whether in terms of flavors, ingredients or techniques used, gastronomy has both a national and international identity. Studying at Le Cordon Bleu gave them the opportunity to learn all about gastronomy in different parts of the world. The Gamble sisters made the most of the Le Cordon Bleu international network (more than 50 schools in 20 countries) to embark on their culinary adventure around the world. They therefore received their Basic Certificate in London, their Intermediate Certificate in Sydney and their Superior Certificate, which culminated in them being awarded their Diploma, in Paris in 2013.

> Discover their international culinary adventure

 
A culinary escapade in Mexico: A cuisine with diverse culinary roots.
World Culinary Traditions

In 2010, traditional Mexican cuisine was added to UNESCO’s world’s intangible heritage list.  This honor demonstrates the richness, authenticity and diversity of Michoacán gastronomy.

> Learn more about Mexican cuisine

 
Meet Emilie Gentils
Interview

Emilie Gentils spent 8 years studying in hotel schools and has 8 years of professional experience in the restaurant industry. She has managed a number of establishments in London and has fashioned a network and creativity all of her own. Her photography reflects her gastronomic aspirations:  Simple, natural and unpretentious, with the product taking the starring role.  We met her...

> Read the interview

Emilie Gentils will give a conference on Culinary Photography on April 10th at 7 pm at Le Cordon Bleu Paris.

> Register online

 
Le Cordon Bleu Paris Graduation Ceremony
On March 21, 2014

The first 2014 session Le Cordon Bleu Paris graduation ceremony was held at the prestigious ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Chef Pierre Gagnaire as class patron.In his speech, Chef Pierre Gagnaire highlighted the importance of the work, perseverance and patience.

> Best students of the session the top of the graduates and photo gallery

 
Turkish Cuisine workshop
On March 22, 2014 at Le Cordon Bleu Paris

Le Cordon Bleu was honored to welcome Leyla Guz-Brossard, author of Mes Recettes turques and Les Meilleurs Recettes turques cookbooks, to give a Turkish Cuisine workshop. She was accompanied by Le Cordon Bleu Paris Chef Instructor Iman Bogen.  They amalgamated their know-how to give a cuisine lesson based on a discovery of Turkish culinary ingredients, flavors and techniques.

> Learn more

> Le Cordon Bleu Paris Cuisines of the World workshops

 
A voyage of discovery to the Sancerre vineyard
Organized by Le Cordon Bleu Paris

Embark on a gastronomic journey in the heart of the Berry region and discover the Sancerre vineyards, on Saturday May 24th. This traditional, rustic and convivial one day visit, organized by Le Cordon Bleu, will allow you to immerse yourself in the history, terroirs and wine-making secrets of Sancerre. Regional cuisine will also take pride of place on this gourmet tour.

> Learn more

 
Chocolate marshmallows
Monthly recipe

April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs have prepared a soft chocolate marshmallow coated in a thin layer of crisp chocolate.

> Read the recipe

 
 

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Le Cordon Bleu Paris
 8, rue Léon Delhomme
 75015 Paris - France

T: +33 (0)1 53 68 22 50
E: paris@cordonbleu.edu
W: www.cordonbleu.edu


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Product of the month

Electronic Temperature
The chef's electronic temperature probe continuously monitors temperature and sounds when your food is cooked. Convenient and reliable, it can be used to monitor liquids, especially chocolate, caramel and jam.

Events

Le Cordon Bleu will be present at the "2014 European Higher Education Fair (EHEF)" in Japan


Le Cordon Bleu Paris welcomes you to its open houses on May 17, 2014


Meet Le Cordon Bleu Paris team in Madrid on May 5, at 6:00pm. We will present the Hautes Etudes du Goût program, Le Cordon Bleu’s most prestigious programs


Coming soon! Le Cordon Bleu will be participating at the Paris Cookbook fair in China

 

Latest Recipes

Spicy seafood estofado


Vanilla panna cotta with basil-infused citrus fruits


“Kimy” chocolate and hazelnut tartlets


Chocolate ‘egg’

 

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