Culinary workshops

I had the pleasure of attending a workshop with my tour group of culinary travelers. From the moment we arrived, it was incredible. The guests had beautifully prepped workstations, aprons, hats and tea towels. I selected the chocolate praline tarte. The chef and his assistants created a great learning environment which my guests thoroughly enjoyed. We each prepared a delicious tart.

I wanted take a class at Le Cordon Bleu as an homage to Julia Child who introduced French cooking to America in 1963 and the experience was everything that I hoped it would be. Through the Art of Cooking like a Chef, I did indeed learn how to make the perfect poached egg without a mold (or professional steam oven!) and how to open a scallop shell using only a large soup spoon. In addition, I made acquaintance with Yuzu (which introduces a world of possibilities), and got up close and personal with Jerusalem Artichokes (another path to explore). The demonstration was fun, the chef charming, the translator clear, the results stunning; the afternoon hands-on, perfect. Did I mention delicious?

Chef Frédéric was absolutely wonderful. He went above and beyond, trying to teach us everything big and small. I was also impressed with the quality of ingredients, organization of the program, and skillfulness of the Chef. Thank you Chef Frédéric for sharing your know-how and experiences, and for creating such a memorable experience! I will be recommending the workshops to all friends back home, and to my son and his friends.

Although the Chef was very serious about his art, and the entire workshop was no-nonsense, I found the session to be highly enjoyable. I listened and watched carefully, without taking notes, and learned new concepts and ideas all along the way. Maybe I didn’t internalize everything, but it certainly tweaked my interests to try new things with fresh and seasonal meats and produce.

"If you enjoy cooking or baking, Cordon Blue classes are the crème de la crème! This is our 3rd class at LCB to enjoy in our travels to France. You don't need to be a pro or even to aspire to be to learn and enjoy the classes. Of course the Chefs are Pros in every way. They are masters at not only how they present, teach and encourage but are kind, courteous and add a dash of humor! The modern professional kitchens are a fabulous back drop for them to create their magic. What makes LCB unique is every student gets a his/her own "kitchen" area and gets to (try to) make everything the chef makes! Not all schools/classes are like this(we know)."

Excellent course, beautiful setting. Would highly recommend.