On June 16th and 17th, Le Cordon Bleu Madrid hosted the summer university course “Cooking the Vegetable Garden,” which focused on the study and analysis of vegetable production, cooking, and consumption.
The event featured renowned professionals, including Xavier Pellicer (Xavier Pellicer, Barcelona) José Álvarez (La Costa*, Almería), Diana Díaz (El Invernadero*, Madrid), Coco Montes (Pabú*, Madrid), Pilar Arellano (Picaflor, Navarra), pastry chef Lucila Canero (La luciérnaga, Castelldefels), Rosa Tovar (chef and researcher), Paco García (Frutas Eladio, Programa Calma), Fernando Sánchez (Clínica Buchinger), Carlos Portillo (Bistronómika), Jordi Butrón (professor and pastry chef), as well as professors from Le Cordon Bleu Madrid, chef Carlos Fernandes and Dr. Marta Garcés. Elena Saenz also contributed her expertise in the field of seeds and cultivation.
For several years, Le Cordon Bleu Madrid has hosted summer courses organized by Gastroactitud. These courses are designed for hospitality and food professionals, including hospitality students, food technologists, gastronomic journalism experts, and gastronomy enthusiasts. Undoubtedly, this annual event serves as a valuable meeting point for the industry. .
The Institute continues its annual program of masterclasses, welcoming chef Juan Carlos García (Vandelvira*) in collaboration with the IGP Aceite de Jaén.
On May 27th, the student and alumni community of Le Cordon Bleu Madrid attended a unique and different masterclass.
On May 7th, students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass of the Off the Menu program led by Naoyuki Haginoya from Grupo Nomo.
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