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Culinary Festival


Le Cordon Bleu Culinary Festival

In partnership with Sun Education, Le Cordon Bleu Indonesia recently organised and hosted a culinary festival on the 12 - 13 March, 2016. This event was held to showcase information to high school teacher counsellors about the hospitality and culinary industry and the career opportunities that graduates of Le Cordon Bleu can expect.

The first day was focused on the teacher counsellors who as the main contact for students in schools, work to guide the student in finding the most suitable career option based on their passion, personality, and characteristics.  To be able to do this effectively, counsellors need to know about the hospitality and culinary industry itself, before they can pass on the information to their students. The seminar was arranged as an opportunity for counsellors to get the best and most accurate information to pass onto their students.

At the conclusion of the first day, the 28 counsellors in attendance were treated to a pop-up dinner, and joined by industry guests, speakers and media.  The dinner was held in a Kitchen Studio ‘Almond Zucchini’, where guests were treated to a 10 course degustation menu which included impressive dishes such as Royal Consommé with Scallop and Black Tobiko;  Salmon Confit with Apple, Fennel, Seaweed and Microherbs; Game Ballotine with Sauteed Foie-Gras, Potato Fondant, foam and Acidule Vinaigrette; Compressed Watermelon with Mango Caviar and Feta Cheese; and Sousvide Beef Loin with Spinach Crust, Potato Gratin, Sweat Asparagus and Red Wine Juice.

The second day of the festival was targeted at high school students, with 150 in attendance they were introduced to a culinary workshop and a simulation of an actual class. Various Le Cordon Bleu Alumni, along with Chef Sylvain Dubreau, conducted a demonstration and then held a practical class for the students, so they also had the opportunity to get a hands-on experience.

MODENA Experience Centre was the venue for this event, where we showcased culinary demonstrations, workshops, and sharing sessions with Le Cordon Bleu alumni and hospitality professionals, including Chef Sylvain Dubreau, Sandra Djohan (Le Cordon Bleu Paris Alumni), Rinrin Marinka (Le Cordon Bleu Australia Alumni) and Steven Khoe (Le Cordon Bleu Australia Alumni).

For further information please regarding this and future events in Indonesia, please email indonesiaHub@cordonbleu.edu

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