Thursday, October 25, 2012

What an eye opening


Finally, Le Cordon Bleu courses are here in Malaysia. 



There is a network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs in gastronomy. Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

Anyone who would like to pursue a degree in either pastry or cuisine with Le Cordon Bleu, you can now do it right here in Malaysia. Programmes offered are Certificate programmes, Diploma in cuisine and Diploma in patiserrie. If you are interested to find out more about all the courses, you might want to contact these two friendly and nice ladies to arrange a tour of the institute and meet the instructors. I believe after that, you will be convinced that this is the institute you would like to pursue your career as a chef. 

Here are the contacts:
Sherlyn Lee at +6012 366 1378 or Ming at +6012 2423522. Ming is the General Manager.


From left: Evelyn of Missyblurkit, Quay Po, 
and Ming, GM of Sunway Le Cordon Bleu

I was so happy to be invited to attend The Duo Chefs Cooking demo on Vol Au Vent A La Parisienne by the head Pastry Chef, Chef Tierry Lerallu



and the Technical Director and Cuisine Chef, Chef Frank Bruwier.




Upon my arrival, I was greeted by the Student Recruitment and Marketing Executive, Sherlyn Lee and guess what? We were given a goody bag and served with platters of delicious pastries prepared by Chef Tierry. What a warm welcome!




On the way to the cooking demo room, we were brief how classes were conducted and we were shown how the kitchen was set up in the classes. According to Sherlyn, each student will have their own station and kitchen tools and there will be no sharing.






Shortly after we arrived at the demo room, we were introduced to the two chefs. Chef Frank is a humorous guy and so is Chef Tierry. It is obvious that the both of them truly enjoys what they do. 



Chef Frank said that pastry and cuisine always work hand in hand, just like the dish, Vol Au Vent A La Parisienne.

The demo class was fun, interesting and easy to understand. Most of all was the unforgettable gastronomy experience. The dish was out of this world delicious.

Ready to see how the Vol Au Vent A La Parisienne take shape? There you go.


Chef Frank preparing the chicken mousse







Chef Tierry making the pastry








Chef Frank preparing the fillings for the pastry
Preparing the smoke duck and bacon


Preparing the butter glazed mushroom


It was interesting to see how Chef Frank clean up the mushrooms.
I tried doing that but all my mushrooms were broken! LOL!
video


Preparing the gravy

Assembling the dish




Drum roll!! - The final product

I will definitely try to replicate this dish, maybe a fusion version, then, I shall share the recipe with all of you.

Once again, I would like to thank Sherlyn and Ming of Sunway Le Cordon Bleu Institute of Culinary Arts for the invitation. A big hug to Eveyln Ang Loo of Missyblurkit and Kevin of Ah Tee Kitchen for taking the photos for me and with me. Kevin, it was so nice of you to come over to say hello. It was a pleasure to meet you in person.


Quay Po with Kevin of Ah Tee Kitchen

It has been a long time since I last seen my friend, Cheng Yi of Fat Boy Bakes, a famous blogger whom I am sure you all know. I am glad to meet him at this event and we managed to have a little chat over tea and pastry before the demo started. We missed taking a photo with him because he left immediately after the demo. By the way, if you guys want to buy some unique yummy cakes for special occasion, you might want to check out his bakes for sale at his website. My Quay Lo's favorite is his OOZY chocolate caramel cake with sea salt. Cheng Yi has inspired me to make the pavlova and now it is a dessert I make for my friends and family very often and they all love it.


You may click on the pic to get the recipe I used

44 comments:

  1. wah really eye opening attending this course. The Vol-au-vent à la parisienne really look good.

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  2. Ooooo...looks so good! The sweets....yummmm!!!! So far, all I've had that's cordon bleu would be the chicken...and Martell. LOL!!!!

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  3. I want to go, Quay Po! The pastry dish is definitely eye-catching. So far, I only saw one of the similar recipes from a cooking technique cookbook but I forgot how many layer of puff pastry had been used. Quay Po's "snake waist" is also very attractive to me, hahaha!

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    Replies
    1. Jessie, there is an easy way to make puff pastry called the rough puff. Have you tried that technique before?

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  4. Ah...my dream to get into cooking school someday. I wonder if they accept matured students (Ahem!) like me. I don't mind being the grandma of the class :)

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  5. Lovely.. Oh my Good.. hungry already!!! xD

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    Replies
    1. June when I was there, seeing the dish take shape made me very hungry. LOL!

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  6. This is one demo that looks very fun and interesting! With all these tempting desserts you can make easily, how did you manage to stay so slim! That is a wonder!

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    1. Claire, the demo was not on the dessert lah. It was a savory dish. The pavlova was made by me. No dessert in the demo:D

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  7. Yeayy! Hip hip hooray! I am so glad and my eyes literally pop out of my sockets when I saw Le Cordon Bleu is finally here. Gosh, my dreams of taking up a pastry course may actually come true. Wooo HOoooooo!!! Thanks for sharing this great new Veronica. Hugs, Jo

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    Replies
    1. Do contact Sherlyn or Ming for more details my dear. Go make your dream come true. Hugs.

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  8. Nice!!! Happy to hear that Le Cordon Bleu is here! Maybe one day ill take up a cooking course here =D

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    Replies
    1. Don't say maybe, if this is what you want, just do it:D

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  9. Wow what a great way to clean up the mushrooms. Great post really 'tai hoi ngan kai' to be able to be with d'Chefs.

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    Replies
    1. I am still trying to clean mushroom like the chef. Fail, fail, fail. LOL!

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  10. my eyes really went WOW!!!... looking at the presentation and the dish itself made me salivate and hungry...

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  11. i love the pastry too, looks so scrumptious! That pavlova too looks delicious!

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    1. Yes, it is really beautiful and mouthing watering delicious. Thanks for the complement on my pavlova.

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  12. wow!!! the pastry raise up soooo high!!!! the flaky layers looks yummylicious with the filling.

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    Replies
    1. Hi Ah Tze, so good to see you:D Thanks for dropping by.

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  13. I thought the nearest is in Thailand and now they have it in Malaysia. I have plan to sign up for the cuisine course, not now but definitely in this lifetime. Not so much to prepare myself to be a professional chef but for personal enrichment and satisfaction. Now, I do not have to travel so far to fulfill my dream. Thanks for the info!

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    1. You are welcome. I am sure you will enjoy the course under chef Tierry. He seemed like a very nice fellow.

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  14. Such beautiful photos! Looks like you had a great time... those kitchens are dreammmy!

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    Replies
    1. I always enjoy cooking classes and cooking demos.

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  15. Perfect pics...I can almost replicate but seriously, chefs always make it so easy to watch them cook.

    Love seeing them cleaning up after their own cooking. Humble!

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    Replies
    1. You are right. They make working in the kitchen look so easy and enjoyable.

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  16. wooo nice event....I thought Gorden Bleu.....for Yam Seng only....Cheers....

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  17. Lucky you! And to have an eyeful at that gorgeous Vol-Au-Vent. Did you get to destroy and devour it? Can't wait for your fusion version!

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    Replies
    1. Yes, we got to taste it as well. Will try doing this after the baking competition.

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  18. Nice Pictures....looks very yummy :)
    http://kitchenista-welcometomykitchen.blogspot.com/

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  19. Oooo...Love the pastry! That's a large vol-au-vent, my favourite Slurpppp....
    Kristy

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    Replies
    1. Kristy, have you made this at home before?

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  20. Replies
    1. The two chefs are humurous so the demo was fun to watch.

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  21. Famous chef also need to use the Thermomix machine? That's the only machine I can identify....:p

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  22. i have the identical machine at home! ;D you look gorgeous in every pic, Quay po.. Ah Tee look so cute with that 'peace' pose too! hahahaha!

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