You are invited to join the live cooking demo by Le Cordon Bleu master chef
In conjunction with Goût de France 2021, we are collaborating with French embassy in Malaysia this year to hold a live cooking demo on 21 October 2021 at 3.30pm via zoom & Facebook live so that you have an opportunity to learn the classic French crêpes which are perfect for breakfast, brunch, and even dinner.
For more information, kindly email totypan@cordonbleu.edu or WhatsApp to 019-3052586
Chef Thierry Lerallu's biography
Chef Thierry is always passionate for bakery and patisserie. He started his apprenticeship as a baker, Patissier, chocolatier and confiseur in Normandy which is well-known for fresh cream, milk product, cheese and apple.
Thierry Lerallu from an early age showed his predisposition for his job and was rewarded repeatedly as the best apprentice in various specialties; from bakery to patisserie, he remains unbeatable and comprehensive.
With his numerous years in the industry starting in France and eventually all over the world, his appointment as Bakery & Pastry Chef instructor at Sunway Le Cordon Bleu brought the programmes to great heights in Malaysia.
Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.
Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods
