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 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.
María Bazar, a student at CIFP Paseo das Pontes in A Coruña, was the winner of the 13rd edition of the Premio Promesas de la alta cocina held on April 8th at ...
Last March, the FueraDeCarta community, composed of students and alumni of Le Cordon Bleu Madrid, enjoyed a masterclass that took a different approach than ...
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