After finishing the end of week two in Buffet and Catering, our class has successfully learned how to take all the cooking skills we have learned over the past year at Le Cordon Bleu, and scaled up our production to create 50 plates and do this within 2 h […]
This was my final menu I created, prepared, and presented to Chef Frankie Ruiz for my final kitchen practical exam in Cuisines Across Cultures at Le Cordon Bleu. Our assignment was to select a country and create a menu with an appetizer, entree, with two […]
I cannot believe another class has concluded at Le Cordon Bleu. It seems that every class is my favorite class, but this class has tapped into my passion of fusion cooking. It was called Cuisines Across Cultures and consisted of studying not only […]
This appetizer was served at Le Cordon Bleu’s President’s List Student Honorees’ luncheon. I enjoyed it so much, I talked the cooks into giving me the recipe! I didn’t get exact measurements or even the exact ingredients, but it is close enough that I c […]
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