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Le Cordon Bleu Dusit Chef has joined the judging panel of Duck Meat Quality Cooking Competition 2019

Bangkok, Thailand hosted its first Duck Meat Quality cooking competition in conjunction on the 12 November 2019.

Bringing the passion of a high-energy kitchen and the thrill of a one-hour timed competition, five young culinary talents were challenged to deliver a dish. The protein component was boneless duck breast and a two joint duck wing.

The unique contest hosted a prominent panel of chefs consisting of Chef Rodolphe Onno - Technical Director at Le Cordon Bleu Dusit Culinary School, Thailand and incredible chefs from the food and hotel industries.

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