We are holding our Pain (Bread) Buffet presented by our Advanced Bakery students. It is a good opportunity for those considering the bakery program to speak with our students, chefs, and school staff.
Tokyo School
Friday, December 9th, 18:30-19:30 Capacity: 30
＊ Targets: individuals considering our programs
＊ Current students need not reserve; they can attend the event by arriving directly to the event location
＊ Once capacity has been reached, registration will close
＊ Fee: none
The theme this time is Easter and Spring.
Lined around the showpieces crafted to conjure the image of Spring are bite-sized bread creations ready for tasting by buffet guests. Shaped as flowers, butterflies and the like, each creation embodies the seasonal theme of Spring.
All the work, including building and arranging the table decorations, is done by the students. The handmade Easter egg, Easter bunny, its accessories, and ivy all adorned the tables to delight of the buffet guests. Not simply the bread, but shaping the space and providing the right experience is all part of their task.
The pain buffet is the result of the hard work the students have put into learning the art of bakery from the basics. And in the future, this experience will no doubt become a beautiful moment on their road to mastering bread.
There were so many types of bread and the way they were presented was awesome. I was surprised they made rabbits by hand! The chefs were also warm and friendly so the atmosphere was great. Thanks for the good time!
They didn’t simply line up the bread and leave the guests to their own devices, the students went around explaining the various ingredient combinations and how to best enjoy their creations. It was fun to feast with my eyes as well!
Le Cordon Bleu Wine and Management Program gives you the savoir-faire necessary to become an expert in the wine industry.
This year a large contingency from Le Cordon Bleu Sydney made the trip to the Hunter Valley ready to compete in the fiercely competitive Callebut Chocolate ...
As part of their on-going courses, Diploma in Culinary Management students visited Cheese Cellar, key supplier of some of the country’s most noted names in the ...
Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le ...
Don’t forget that July 14th is France's national day, Bastille Day. So named because it commemorates the start of the French Revolution when common people ...
On May 6th and 7th, students following the Wine and Management Programme had the chance to delve into the heart of Alsace and discover the history, the terroir, ...
Hervé Marziou is passionate about everything to do with beer: History, production process, tasting, food and beer pairing. He went on to become Heineken ...
The World Chocolate Masters are the most prestigious global event for chocolatiers and patissiers. Every second year they bring together the very best ...
It was an exceptional result for Le Cordon Bleu Pâtisserie students when they took out first, second and third places in the recent Le Callebaut Chocolate ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
