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Special Cooking Demonstration by Chef Marcia Öchsner

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Le Cordon Bleu Dusit was honored to welcome Chef Marcia Öchsner, a Le Cordon Bleu Paris alumni, to share her culinary passion for our students, alumni and guests with a special cooking demonstration held at Le Cordon Bleu Dusit Culinary School in Bangkok, Thailand on Friday 13 September 2019.

The demonstration was very well attended by our current students and our alumni. In this special event, the participants enjoyed a cooking demonstration and food tasting afterwards with tasty dishes such as: Gazpacho, Carrot Cake and Flammenkuchen – Revisited (Alsace “Pizza”)

This was a great opportunity to enjoy a taste of the South of France cuisine and culture right here in Bangkok, Thailand. A great experience for everyone involved.

Chef Marcia Öchsner has always been interested in cuisine. Introduced to the culinary arts at a young age, she spent her school holidays working part-time in a family run restaurant in Italy. Talented and extremely passionate about cooking, Marcia decided to learn more. In 2010, she enrolled on a one-week Mediterranean cuisine course at Le Cordon Bleu in Paris. She was so impressed by the skills learnt, and the quality of the teaching at the school, that she vowed to return and learn more about French techniques.

However, the course of life took Marcia to another part of the world. A frequent traveler, Marcia was raised in Brazil and has lived in Europe, Asia and Australia for many years. Eventually, the urge to learn more from talented Le Cordon Bleu Chefs became a must and Marcia decided to take the intensive Cuisine Diploma programme over a period of three years. Top of her class in 2015, Marcia completed Le Cordon Bleu Cuisine Diploma with honors the following year.

Marcia has worked in restaurants, taught private classes and along the way learnt how to produce beautiful photos of food as she travelled the globe. The recipes in this book reflect her wide range of cultural references. The majority are classic French (as she is passionate about France and French cuisine), some of which are given a modern twist, but the ingredients found near her home in the south of France. This is her first book and we wish her continued success.


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