Le Cordon Bleu - Newsletter March 2022
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Embrace Your Dream And Train To Be A World Class Chef

food sensory

Food Sensory Experience

The learning experience of our students are never just in the kitchen. They have to be on the other side as a customer to savour the cuisine they are learning. At Le Cordon Bleu, we bring our student for a food sensory experience in restaurants carefully selected by our chef instructors so that they can apply what they learned. At the end of each certificate level of Basic, Intermediate and Superior, chefs will bring them to a designated restaurant, pastry shop, bakery to try out what the industry has to offer.

The students will see the concepts of these restaurants, their food style, presentation and flavour of what these F&B establishments can offer. This can guide and provide inspiration for their own café, bakery or restaurant in the future.

We are grateful that the food scene in Kuala Lumpur is so varied and vibrant which enabled our students to be exposed to different types of food trends. Our selected restaurants, namely DC restaurant, Entier, Bref, Willow, Ultime, Sabayon, Playtes, and Cata had indeed enlightened our students' perspective in the world of gastronomy



Podcast available on YouTube

We have released 2 episodes of podcasts on "Everything you need to know about *M*ichelin guide" and "Introducing Chef Sarju Ranavaya, The Chef with A Magic Touch For Chocolate" on our channel as resources on interesting current topics.

If you are bored of just reading content, do tune in to our future podcasts to learn more about current food trends, culinary updates or just enlightening stories of how recipes/dishes came about.



Check out our education fairs & road shows for March/April 2022

You will get to know our tested Teaching methodology which will ensure and enhance your learning experience to start your professional dream in the making of a good Chef.



Diplôme de Cuisine

Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.


Diplôme de Pâtisserie

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.


Diplôme de Boulangerie

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

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