Cake, Bake & Sweets Show Melbourne
Le Cordon Bleu will participate in the Melbourne Cake, Bake and Sweets Show, 21-23 October. Come and visit us at stand #S23.
Chef Thierry Le Baut is a world-renowned chef who’s headed kitchens of Michelin-starred restaurants, including Martin Berasategui in Spain, Hotel Traube in Germany, and Hôtel de la Poste in France. He’s cooked for Princess Diana, too. Today, he’s in the Philippines as the founding Technical Director of the Le Cordon Bleu (LCB)-Ateneo de Manila, the first LCB school in the Philippines.
Eventually, Le Baut hopes to create a program that centers on Filipino cuisine, but before that, students must first learn French techniques. “It’s important for them to know it because it’s used all around the world in different cuisines.” Le Baut himself is a student, too. When asked what Filipino dish he’s most excited to try, he answers, without skipping a beat: “Everything. The staff here always tells me I’m a bit crazy because I taste everything.”
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Le Cordon Bleu will participate in the Melbourne Cake, Bake and Sweets Show, 21-23 October. Come and visit us at stand #S23.
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