The art of making bread with Antonio Cepas, a unique experience of FueraDeCarta 2025
Last March, the FueraDeCarta community, composed of students and alumni of Le Cordon Bleu Madrid, enjoyed a masterclass that took a different approach than ...
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.
Last March, the FueraDeCarta community, composed of students and alumni of Le Cordon Bleu Madrid, enjoyed a masterclass that took a different approach than ...
On March 27th, Le Cordon Bleu Madrid held the graduation ceremony for its first graduating class of the year. This class consisted of students from the ...
On December 19th, Le Cordon Bleu Madrid held the graduation ceremony for the final graduating class of the year, consisting of 52 students from the disciplines ...
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