Le Cordon Bleu, one of the leading global networks of culinary arts and hospitality management institutes, hosted Chef Eric Briffard (two Michelin Star chef, Meilleur Ouvrier de France) – executive chef & culinary arts director at Le Cordon Bleu Paris for a workshop in its brand new campus in Lebanon (Le Cordon Bleu Lebanon).
This workshop was attended by bloggers, influencers & media. The attendees had the chance to experience Le Cordon Bleu in a hands-on manner. During the three hour workshop, they each prepared a recipe designed by Chef Briffard, followed by a lunch prepared by Le Cordon Bleu chefs to give them a taste of authentic French cuisine.
Chef Eric Briffard, Le Cordon Bleu Paris
The recipe prepared was: The perfect egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, and Parmesan Reggiano cream. Throughout the year, short courses of the same format are offered at Le Cordon Bleu Lebanon for those who has a passion/hobby rather than seeking a professional career in culinary arts. Those courses vary from cuisine or pastry, and they usually four-hour long. Upon completion of the workshop, students are given a certificate.
The aim of the event was to get exposure on social media platforms to raise awareness about the opening of the Le Cordon Bleu Lebanon campus, and to show those interested what they can learn at the institute, especially targeting individuals who have a passion for culinary arts looking to enhance their skills in a more professional manner.
The new institute gives students the opportunity to follow Le Cordon Bleu culinary training programs such as Le Grand Diplôme®, Cuisine and Pastry Diplomas, and also has a range of culinary workshops for the general public. The curriculum is taught by a team of resident chefs. The standard of these training programmes is identical to those available in the other Le Cordon Bleu campuses, giving students the opportunity to continue their training within the international network.
The new Beirut campus is fitted out with ultramodern equipment and the latest technology, providing students with the perfect environment in which to achieve excellence. The institute has three demonstration rooms, one of which has the capacity to seat 80 people and three practical classrooms for cuisine and pastry lessons. Overlooking the sea, the training center also has an aromatic herb garden, a library, a student area and a private student car park. All lessons are taught in English.
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