Date:  2026/10/3
Duration: 3 hrs
Time: 9 AM - 12 PM
Registration Deadline: 2026/9/25

This workshop focuses on two essential techniques in modern French cuisine: Sous Vide and Brining. Students will create a tender, juicy Slow Cooked Chicken Breast, paired with soft yet pleasantly chewy Pumpkin Gnocchi made with hand-rolled dough.

You will learn precise temperature control for sous vide cooking, how brining enhances moisture and flavor, and the proper kneading, shaping, and cooking techniques for gnocchi. The course also covers flavor balancing and modern French plating, helping participants build practical, versatile culinary skills.

Perfect for home cooks and aspiring chefs alike, this workshop equips you with the confidence to recreate refined, beautifully textured French dishes in your own kitchen.

Notes & Important Information:

♦ After completing your registration for a short course, you will receive an automatic confirmation email.
♦ Each short course is limited to 16 participants.
♦ Upon completion of the class, students will receive a Le Cordon Bleu Short Course Certificate of Participation.
♦ This course is open to participants aged 18 and above only.
♦ All professional tools and equipment required for the class are provided during the course.
♦ Course seats will be reserved on a first-come, first-served basis upon successful registration and payment.