Le Cordon Bleu offers a range of short term culinary discoveries for those with a passion for the art of cooking : Demonstrations (visual) and workshops (hands-on).
These workshops take place in the practical classrooms giving you as much exposure as possible to the working environment of a professional kitchen. All the necessary ingredients and equipment are provided, including an apron and tea towel, and you are free to take home your day's work. Please note that availability is limited.
For more information on the cuisine and pastry workshops as well as the course calendar, download the brochure. To enrol for one of the workshops, simply fill out the registration form in the brochure or Book on line.
|Cooking for Friends||Traditional Bread Baking||French Regional Cuisine|
|The day begins with a 2½ hour culinary demonstration followed by a tasting. You will then prepare one of the demonstrated dishes under the supervision of a Chef. You will be able to return home and dazzle your friends with your culinary wizardry!||Learn the secret techniques of making bread and Danish pastries or viennoiserie during this specialized course. Your Chef instructor will teach you the uses of fresh yeast, the different types and qualities of flour, and how to master the various stages of bread baking.||Discover the origins and essence of French cooking through regional cuisine courses. Le Cordon Bleu Chefs illustrate how the subtle blend of flavors characterize the different regions of France such as Brittany, Provence, Normandy, Alsace, Basque Country, Burgundy, and more...|
|Classical & Modern Sauces||Mediterranean Flavors||In Honor of Julia Child|
|One of our bestsellers! During this workshop you will learn the basic techniques in making traditional and modern sauces, the finishing touch for your dishes.||Explore and discover the secrets of the Mediterranean cuisine. The Cordon Bleu Chef demonstrates an entire menu followed by a tasting and you will then prepare one of the dishes demonstrated.||We honor one of our most prestigious Alumni. Julia Child was one of the first women to introduce the American public to the French culinary techniques taught at Le Cordon Bleu.|
|Throughout the year Le Cordon Bleu offers a wide variety of themed practical courses. Subjects range from seasonal cuisine and patisserie to the secrets of specific ingredients – macaroons, dishes in shot glasses, and petits fours are just some of the options:
Customized programs for private groups
Most of the programs listed in our calendar are available for private groups and can be tailor-made (minimum of 15 people for demonstrations and 10 for hands-on classes). For more information please contact - email@example.com
Looking for an original gift idea for a special occasion? Le Cordon Bleu certificates may be used in exchange for any culinary course or boutique item. For further details please contact:firstname.lastname@example.org