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Learn to handle delicate seafood & shell fish with Le Cordon Bleu Master chefs who will share some exquisite recipes to bring out the the freshness of these ingredients.


Workshop Information

Duration: 4 Hours
Time: 10am - 2pm
Date: 25 May 2019
Price: RM630 nett
Chef Instructor: Chef Sylvain Dubreau

Seafood & Fish Techniques

Term Dates & Apply
This course is now fully booked. Please click on the button below to be added to the waiting list.