Le Cordon Bleu Indonesia Hub - Newsletter October 2021
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Newsletter October

Culinary Voyage with Le Cordon Bleu

Join us for 4-course French cuisine Pop-Up Lunch/ Dinner hosted by our Alumni: Chef Ray Janson (Paris Alumni), Chef Kesia Putri (London & Sydney alumni), Chef Glen Tikando (Ottawa Alumni).

Saturday, 13 November 2021 at Akar Restaurant - Jakarta.

*Limited seating available - 30 pax (Lunch) & 30 pax (Dinner)

4-Course French menu - IDR 500,000 nett / pax.

This is a not-for-profit event, and all fees paid goes into the ingredients.


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Pop-Up Kitchen Experience

Ever wondered how the chefs prepare for a restaurant service?

Get a chance to join our chefs to do preparation and service for the Pop-Up event!

There are 10 prep-team and 10 service-team slots available for students to join.

Observe and learn directly from our alumni during prep and service.

Kitchen Prep activities includes:

Making Mornay Sauce, chicken stock, mashed potatoes, pickled onion processing, Make chicken stock, and making crumble and process nuts, and many more!

Kitchen Service activities includes:

Experience the real rush of a busy service kitchen, plating and garnish food before serving to consumer, observe the chefs controlling the kitchen flow, presenting dish to guests, and many more!


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More To Digest...

Virtual Consultation

Book our virtual consultation session with us. You can also join our presentation and Q&A session in upcoming expo with education consultant partners.

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Alumni Success Story

Le Cordon Bleu Paris Alumni, Chef Will Goldfarb is the winner of The World’s Best Pastry Chef Award, sponsored by Cacao Barry, from Room4Dessert in Bali.

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Recipe of

the Month

Rediscover healthy eating with this superb vegetarian salad.

Chefs Day Recipe: Couscous and Chickpea Salad with Roasted Heirloom Carrots and Yoghurt Dressing.

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