After nine months that seemed eternity, my hardships have paid off. I have finally achieved my goal of becoming Le Cordon Bleu Dusit Culinar...

This cake exam is based on the Doceur Chocolat Blanc Et Fruits Rouge. The cake was judged according to the criteria the pastry chefs had for...

Today our skills on sugarwork were once again tested. Contrary to what I have said before, I now enjoy sugarwork and was able to make better...

Workshop 27 - Pulled and Poured Sugar A total of five hours were given to us to finish our decorations (pulled sugar) and base (poured sug...

Practical 26 - Blown Sugar On the third day of sugarwork, my arms began to strain. I would say sugarwork is my least favorite as I have to...

Practical 23 - Pastillage Pastillage is a mixture of icing sugar, cornstarch, gelatine and a bit of vinegar or lime juice. The mixture...

Practicals 20-21 Chocolate Showpiece Two days were given to students to make and assemble this Easter-themed Chocolate Showpiece. Here...

Practical 18 -Preparation Des Interieurs De Chocolats ( Preparation of Chocolate Interior) A series of lessons on chocolate made me apprec...

Practical 16 - Berlingots and Mielina We have finally started with the lesson I dread the most. Sugarwork. This is the part where we will ...

Practicals 13-14 Restaurant Plated Dessert This was a combined practical to make up for the classes we missed because of the chaos in Bang...

Practical 12 - Transparence De Cremeux Chocolat, Blondies,Framboise Et Son Croustillant De Grue De Cacao ( Transparence of Creamy Chocolate,...

Practical 9 - Eskimo Citron Et Fruits De Bois ( Lime and Wild Fruits Eskimo) A modern version of popsicle, Eskimo is made from lime mouss...

Practical 6 - Delice Chocolat Pistache Et Framboise ( Pistachio and Raspberry Chocolate Delight) The heart -shaped base was made from choco...

Practical 3 - Tartelette Au Chocolat Au Lait (Milk Chocolate Tartlet) Sweet pastry base was fully baked at 170 degrees Celcius. The fillin...

After a bit interruption due to the rally last week, Le Cordon Bleu reopened today. I am now in the last leg of my journey to a new professi...

LCBD Graduation Bangkok, Thailand We have finally come to the end of yet another three months of hardwork. Le Cordon Bleu Graduation was ...

Demo 30 - Sucre Tire (Pulled Sugar) The final demo this term. Chef Fabrice exhibited his masterpiece in sugarwork. Can you believe that ...

Workshop 28 - Boulangerie - The Art of Breadmaking Crown Fendu was made from sour dough steam-baked at 250 degrees celcius.

Practical 26 - Feuille D' Automne (Autumn Leaf) Basic components of this cake were 3 chocolate meringue disks and chocolate mousse. Th...

Practical 24 Caramel Noisette