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Le Cordon Bleu News, 05/19/2009
Sydney Graduate Erika Tabio de Leon Culinary Success
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May 2009

Chef Erika de Leon of the Center for Culinary Arts-Manila receives a medal and certificate from head judge Mario Brueschweiler.Le Cordon Bleu Sydney graduate Erika Tabio de Leon culinary success at the 13th Asian International Exhibition of Food and Drink, Hotel and Restaurant and Foodservice Equipment, Supplies and Services Exhibition - Hong Kong (Hofex 2009).

It was De Leon first time to compete in a culinary competition, who finished her culinary studies at Le Cordon Bleu in Sydney, Australia, before joining the CCA faculty where she teaches a course on soups, stocks and sauces and other cooking methods.

Her bronze medal winning dish Portobello Mushrooms in Balsamic and Thyme Vinaigrette, Curried Provencal Vegetables on a bed of Saffron Couscous was a perfect mix of Moroccan and Middle Eastern influences. It combined the use of exotic spices with traditional staple of couscous and several European ingredients.

The culinary competition is a biannual event with an objective to impart continuous learning; underpinned by the most important outcome being that the competitors learn from the experience.

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