Summer Festival
Le Cordon Bleu

On Saturday 29th June, Le Cordon Bleu Summer Festival 2019 will host interactive practical workshops such as the Pâtisserie Techniques & Sensory Analysis Workshops outlined below:

• 10:00am - 11:30am: Cocoa Sablé Breton with Kalamansi Chocolate Crème
• 12:30pm - 2:00pm: Raspberry and Orange Chouquette - Last few spaces
• 3:00pm - 4:30pm: Gâteau Weekend with Passionfruit Glaze - Last few spaces
• 3:30pm - 5:00pm: Sensory Analysis with Pâtisserie

Pâtisserie Techniques Workshops:
Utilising the teachings found in the Diplôme de Pâtisserie, the Pâtisserie Techniques Workshops cover fundamental pastry techniques such as creating a mouse, choux pastry, piping and crumbles. The techniques and skills taught will be dependent on the recipe in each workshop, but the skills gained will be transferable to a variety of other pastries and desserts.

Sensory Analysis Workshop:
Experience a sensory analyst's approach to pâtisserie. Drawing on teachings found in the Diploma in Culinary Management, this workshop really focuses on each element of the dish from the ground up, whether focussing on the creation of warm baked custard, chocolate soil or mousse.

Use the form below to purchase your Pâtisserie Techniques or Sensory Analysis workshop ticket, selecting the corresponding time slot to the workshops listed above.

Workshops take place in our state-of-the-art kitchens and include some of the best equipment available, such as performance knives by Zwilling.

Please note: General admission price is included in the cost of the ticket. Equipment and uniform is provided where applicable, however must be returned at the end of the workshop. Due to the nature of the workshop, in registering you are confirming that you are fit to work in a professional kitchen environment.