Dining

“Sweet Breads for Christmas” Baking Workshop at Le Cordon Bleu Malaysia

[Culinary Arts]

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For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Their students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.

Le Cordon Bleu has produced great talents worldwide throughout the years, and its alumni have been adding more colours and flavours to the F&B scene in Malaysia. Some notable establishments include DC Restaurant by Darren Chin, Mamanda and Suka Sucre by Dato’ Fazley, Kompasssion and K2 by Chef Nikom – all located in Kuala Lumpur, Jam & Kaya by Janice in Petaling Jaya, and gēn by Johnson Wong in Penang.

For beginners, gourmet enthusiasts or those wanting to be the best house party host, there are a wide range of short one day courses held monthly which are is great way to experience first-hand the world of Le Cordon Bleu.

Conne and I got to experience the “Sweet Breads for Christmas” Baking Workshop (the December 2019 workshop) which was conducted by Chef Thierry Lerallu who is the Boulangerie & Pastry Chef Instructor at Le Cordon Bleu Malaysia.

Chef Thierry was born in France, Normandy. He started his apprenticeship as a baker, Patissier, chocolatier and confiseur in Normandy well-known for the fresh cream, milk product, cheese and apple.

Thierry Lerallu from an early age showed his predisposition for his job and was rewarded repeatedly as the best apprentice in various specialties; from the bakery to patisserie, He remains unbeatable and comprehensive.

After receiving his Diploma from CFA, Alencon France he ventured out to see the world and had set foot in Malaysia in the early nineties where he worked for several 5 star international hotels. It was in Malaysia where he discovered the Malaysian, Chinese and Indian cuisine.

After having worked in Malaysia for several years, his addiction to travel took him to Seoul in South Korea where he become an executive pastry chef in a 5 star hotel and he will open few “salon de the” on behalf of the company.

In 2003 he joined Constance hotel and Constance Academy and Mauritius IVTB in Mauritius whereby he had shared his professional knowledge with young Mauritian apprentices where he trains via an intensive Pâtisserie programme. He had also adapt all its techniques for high-flying fun at workshops conducted with Mini-chefs, and guests of the hotel.

His skills with baking, sugar and chocolate art had brought him much recognition in the yearly Bernard Loiseau Culinary Festival in Mauritius and they depended heavily on his talent for beautiful creations and desserts which made such a distinction and were highly regarded and appreciated by both participants and renowned guests.

With his numerous years in the industry starting in France and eventually all over the world, his appointment as Head of Pastry Chef at the Sunway Le Cordon Bleu did bring the patisserie programme to great heights in Malaysia and South East Asia. He subsequently joined the Le Cordon Bleu School in Seoul Korea but have returned to the Malaysia school as Pastry and Bakery Chef Instructor to commence our Boulangerie Programme

In the span of six hours, we got to learn how to make Danish raisin rolls, chocolate milk bread, Viennese bread and Banana ‘croc’ with chocolate which are perfect for a Christmas tea session.

  

  

Apart from the gourmet and short courses/ workshops, Le Cordon Bleu Malaysia also offers the following culinary arts programmes/ courses:

Cuisine

A highly acclaimed range of cuisine courses offer the most comprehensive training in French culinary techniques available today.

Completion of the Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate results in the award of Diplôme de Cuisine. Students will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from the team of classically trained master chefs who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.

The cuisine master chefs of Le Cordon Bleu lead demonstrations to show students how to produce dishes to the highest professional standard. Students are then tasked with replicating the dish in one of the dedicated cuisine practical kitchens under the guidance of one of Le Cordon Bleu’s Master Chefs to ensure satisfactory progress is made.

Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredients used.

4 intakes yearly: January, April, July and October

 

Pâtisserie

Le Cordon Bleu Malaysia offers a large range of pâtisserie courses led by the team of classically trained Master Chefs Le Cordon Bleu to help student develop their skills whilst improving their creative flair. The Diplôme de Pâtisserie covers Basic Pâtisserie Certificate, Intermediate Pâtisserie Certificate and Superior Pâtisserie Certificateis (the ultimate pâtisserie and baking qualification) which can be obtained in 9 months or 6 months. 

The wide range of exciting gourmet short courses include Pâtisserie techniques, learning macaroons and chocolate demonstrations, all of which provide a truly unique culinary experience suitable for beginners or experienced students.

4 intakes yearly: January, April, July and October

 

Bakery, Danish Pastries & Artisan Breads

The Boulangerie programme is based on understanding, learning and mastering boulangerie techniques. The training mainly comprises practical classes. Theory classes, conferences and boulangerie related visits are also included.

The programme is divided into two levels: Basic and Advanced Bread Baking Certificates. Students have the option to create a comprehensive programme by studying the Diplôme de Pâtisserie alongside the Diplôme de Boulangerie within a 1 year period.

4 intakes yearly: January, April, July and October

 

Hotel, Restaurant & Culinary Management

All of the restaurant management and culinary management courses at Le Cordon Bleu London have been adapted to meet the needs of the ever evolving culinary and hospitality industry. Specialist courses such as the Diploma in Culinary Managementhave been designed to provide aspiring managers and business owners with the relevant skill set to lead successful kitchens and food businesses.

The focus of this innovative programme is to provide practical and technically advanced culinary skills, alongside entrepreneurship and management studies.

From menu concepts and marketing, professional kitchen management and food and beverage cost control, students will develop their creativity and understanding of modern food trends during their time on this course, whilst working closely with enthusiastic lecturers who have had many years of practical experience themselves.

The Diploma in Culinary Management can also be studied as an integrated programme with one of the culinary arts diploma (Grand Diplôme®, Cuisine or Pâtisserie)

4 intakes yearly: January, April, July and October

 

Grand Diplôme®

Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme® is an influential qualification combining classical training in both cuisine and patisserie.

This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.

The programme is an intensive and comprehensive programme in classic French culinary techniques. Throughout the 9 month tuition, students are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients. Supervised by some of the most qualified and classically trained Chefs, students will learn fundamental culinary techniques through a succession of  theoretical and practical training combining Chef demonstrations and practical sessions.

The Grand Diplôme® may also be studied as an integrated diploma with culinary management

4 intakes yearly: January, April, July and October

 

For more info on the gourmet and short courses/ workshops, head over to https://www.cordonbleu.edu/malaysia/gourmet-short-courses/en

 

LE CORDON BLEU MALAYSIA is located at:

Sunway University

No. 5 Jalan Universiti,

Bandar Sunway,

47500 Petaling Jaya,

Selangor Darul Ehsan,

Malaysia.

 

Telephone: +603 5632 1188

Email: malaysia@cordonbleu.edu

Website: https://www.cordonbleu.edu/malaysia/home/en

Facebook: https://www.facebook.com/LeCordonBleuMalaysia/

 

Conne Lim Jen Yng
Thanks for having us!

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About Tim Chew

Managing Editor and Founder of MHB Digital - http://mhbdigital.com More than 15 years of media, marketing, and management experience with various media owners and publishers.

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