|
Le Cordon Bleu News, 08/07/2012
|
|
|
|
In The News
|
 |
| Chef Eric Bédiat Hosts Demonstrations in Shanghai |
| Following a gala dinner organised by Le Cordon Bleu in partnership with the Sheraton Hotel Chongqing, Chef Eric Bédiat – who assisted preparations for the 6-course dinner – travelled to Shanghai. Here, Chef Eric led a number of culinary demonstrations with the support of Sopexa (French food, wine and lifestyle agency) and the Shanghai Business & Tourism School (SHSMLY). |
| Our experienced cuisine teaching chef demonstrated a number of techniques taught on our Grand Diplôme programme to create dishes including salmon “en papillote” with potato blini, sautéed duck “Magret” with Anna potatoes and wild mushrooms, and soft centred chocolate fondant with coffee cream, tuile and nibbed cocoa. |
| Chef Eric began his career in France before moving to England to work in the finest Michelin-star restaurants. He has previously held senior positions at The Waterside Inn, Bray, under Chef Michel Roux MOF and Waldo’s at Cliveden House, Buckinghamshire. Chef Eric joined Le Cordon Bleu London’s team of teaching chefs in 2006. |
|
|
|
|
|
|
|
For more information
|
|
|
|
|
Find out more...
|
The London Campus
|
|
|
Watch our presentation video
|
 |
|
Le Cordon Bleu London
Presentation Video
|
Related News
|
|
Read more
Read more
|
|
|
FIND US ON FACEBOOK
FOLLOW US ON TWITTER