There is something to be said about the physical act of creating or making something with your own hands. It is definitely a rewarding experience, especially in this day and age where everything has become so convenient. Call me overdramatic, but I do enjoy the long process of creating a kitchen masterpiece. The art of baking.
Baking at home can be a messy affair, especially if the kitchen isn’t very big and if you are playing with a few kitchen appliances. That’s partially why I don’t bake often at home. But a few moons back Malaysia’s Hottest Bloggers had a collaboration with Le Cordon Bleu Malaysia (!) and of course I jumped at the opportunity, even if it means I had to break my carb quota of the day, as we had to make a pretty cake for the workshop.
Le Cordon Bleu is the oldest and also the most prestigious culinary school in the world. Needless to say, for an avid cook, or chef wannabe this is the ultimate pilgrimage. Even if you don’t plan on taking up cooking as a career, you can check out their short courses which are held a couple of times per month, with various themes.
The workshop we attended was for Charlotte Vanilla Raspberries. It’s a classic French moulded dessert, typically made with sponge fingers, sponge cake, cream or mousse and then topped with fruits. Our instructor was Chef Rodolphe Onno himself, whom I’ve met several years ago when I joined the Ra.ge Food Fight.
Chef Rodolphe Onno is the Technical Director of LCB Malaysia. Hailed from Brittany, France, he started his professional career back in 1986, and has worked in 3-Michelin Stars restaurant before he became an instructor himself. Very patient, soft spoken and super nice too.
The course started with him instructing us how to put on our aprons, and kitchen napkins and then it’s off to the kitchen straightaway to start on our cake. It was a pretty complicated recipe.
We started on the sponge cake and sponge fingers first after Chef’s demonstration, working efficiently with some LCB students as our assistants. It was fun playing with full sized mixer I have to say. There’s just no space for that in my kitchen!
Chef Rodolphe would walk around to check on our techniques. What I was especially impressed with was that they have labelled and measured all ingredients out and even have their baking paper marked so it should be an ease even for first-time bakers. Piping has always been my weakness so I’m glad I got to practise it here.
Once the Sponge is in the oven, we moved on to the cream, syrup and then the fruits. There were a lot of temperature-sensitive components too. So we had to be careful and constantly watch over the cooking components. Once the sponge is baked, it was time to assemble our cakes!
It was definitely my first time making such an elaborate dessert and I was quite excited to see it come together. This result can be achieved at home too, but definitely will take much longer time to get everything together. So if you feel like improving your baking/cooking skills, it’s worth checking out one of these workshops!
You get to take home your finished product and also a little certificate of attendance too. So you can boast to your friends that you’ve been to LCB! Kidding about that part. Not really. Owning a LCB apron is also pretty cool.
The short courses can be viewed on their website, and each priced differently according to duration and type of food. For the knowledge and experience you gain, I’d say it’s worth every penny!
Thank you Le Cordon Bleu Malaysia and Chef Rodolphe Onno for this awesome experience!
Le Cordon Bleu Malaysia
No. 5 Jalan Universiti,
Sunway City, Selangor