Le Cordon Bleu Madrid continues with its annual program of complementary masterclasses,on this occasion by the hand of Pedro Manuel Pérez Juan from the Consejo Regulador de la Denominación de Origen Protegida Azafrán de La Mancha Foundation.
The students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass where Pedro explained the origin, uses, and applications of this spice in strands. Obtained from roasting its stigmas, it has unique characteristics due to its close link with the natural, human, and cultural factors of the geographical area of La Mancha.
The attendees learned about the potential organoleptic effects of saffron which, in food. It can be different depending on the variables used in its preparation, and how some attributes can be enhanced over others by handling the spice under different conditions.
An interesting masterclass, held within the framework of the cycle of complementary training activities for the Institute´s community OffTheMenu.
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 ...
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.
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