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Come and join Le Cordon Bleu World Award Winning Pastry Chef Sarju Ranavaya where he will demonstrate Chocolate Mousse making Technique as well as to hold a Q&A session thereafter.
This offers a great opportunity for you to ask the teaching chefs any questions you may have on the content of our Diploma in Pâtisserie where we will have another new term in April. They will also tell you what it's like to be a student at Le Cordon Bleu.
Our Counsellors will also be present to answer pertinent questions on the appropriate course to take and career opportunities for our graduates.
Chef Stephane started his professional career as a cook apprentice as early as 1990 at Hotel-Restaurant <Le Prieué> in Nouzilly, France. Then, he was the executive chef and manager in several restaurants such as Restaurant -Brasserie <A L’Aventure> in Montréal, Canada, Restaurant Gastronomique <La Fourchette> in Brighton, England, Restaurant Italian Fine Dining <Leones> in Hove, England and Restaurant French Fine dining <Victor’s> in Brighton, England in between 1997 - 2013 before started his teaching career in serveral institution and college all over Canada as a cuisine chef instructor.
Chef Sarju has recently join Le Cordon Bleu Malaysia. Being an alumnus, he studied and graduated at Le Cordon Bleu London in 2010, Chef Sarju did his apprenticeship at the famous Ritz Carlton Hotel in London which is one of the most prestigious hotels in the world. Chef Sarju then went on to work at the Dorchester collection, opening the chic 45 Park Lane in 2011 hosting the world-famous chef Wolfgang Puck’s first restaurant in Europe. Moving on to work at Brassiere Zedel, a tradition French brassiere holding up 1200 covers per day serving favorite French classics.
This offers a great opportunity to ask the chefs any questions you may have about making the chocolate mousse and witness some culinary techniques displayed by our chef instructors.
Date Saturday 13th March 2021
Time 3.30pm to 4.30pm (Malaysia time)
Venue Facebook Live https://www.facebook.com/events/262165408730540/
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