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11 March 2016 - Le Cordon Bleu Dusit warmly welcomed Dr. Lowell Skar and students of BALAC Programme, Faculty of Art, Chulalongkorn University to our French culinary school. The 35 students watched a cooking demonstration performed by Chef Christian Ham, including a food & culture presentation. At the end of the demonstration, the professors and students were invited to taste the freshly made “Poularde Pochée Sauce Suprême” (Poached Chicken with Suprême Sauce) and “Cuisses de canard en Pot-au-feu Gros Sel” (Duck leg “Pot-au-feu” with sea salt) which gave them insight into the wonderful world of French cuisine and Le Cordon Bleu Dusit’s unique teaching methodology.
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