Le Cordon Bleu Malaysia Workshop – Charlotte Vanilla Raspberries

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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.

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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.

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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 was born in Brittany, France. He first obtained his professional certificates, C.A.P. and B.E.P., from Saint Ivy College in Pontivy, Brittany, France in 1987. He then proceeded to get the Professional Advanced Level in Food and Beverages at Saint Marc College in Trégunc, Brittany, France. Finally, he graduated with a Diploma, E.S.C.F., from FERRANDI School which is affiliated to the Paris Ile-de-France, Regional Chamber of Commerce and Industry.

Chef Rodolphe started his professional career as early as 1986 as the Chef de Partie at L’Espérance and at Jacques Le Divellec, a 3-Michelin-starred and 2-Michelin-starred restaurants respectively. Then, he worked his way up as kitchen manager, deputy executive chef, and finally as restaurant manager and executive chef at Val Joly hotel restaurant in Saint Gervais, France. Chef Rodolphe is also a member of the elite Chaîne des Rôtisseurs, Kuala Lumpur, an international gastronomic society.

Chef Rodolphe has a great passion for specialties of Brittany, his hometown, especially roasted turbot in hazelnut butter, sea-flavoured vegetables, and for entremets, milk chocolate pistachio. Chef Rodolphe was Cuisine Chef Instructor at Le Cordon Bleu Dusit in Bangkok, Thailand, and has now taken over the role of Technical Director at Le Cordon Bleu Malaysia overlooking all aspects of the Cuisine and Pastry Arts programmes.

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.

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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!

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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.

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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!

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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!

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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.

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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!

Apart from the gourmet and short courses/ workshops, Le Cordon Bleu Malaysia also offers the following culinary arts programmes/ courses:

A highly acclaimed range of cuisine courses offer the most comprehensive training in French culinary techniques available today.

Completion of the Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate results in the award of Diplôme de Cuisine. Students will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from the team of classically trained master chefs who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.

The cuisine master chefs of Le Cordon Bleu lead demonstrations to show students how to produce dishes to the highest professional standard. Students are then tasked with replicating the dish in one of the dedicated cuisine practical kitchens under the guidance of one of Le Cordon Bleu’s Master Chefs to ensure satisfactory progress is made.

Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredients used.

4 intakes yearly: January, April, July and October

Le Cordon Bleu Malaysia offers a large range of pâtisserie courses led by the team of classically trained Master Chefs Le Cordon Bleu to help student develop their skills whilst improving their creative flair. The Diplôme de Pâtisserie covers Basic Pâtisserie Certificate, Intermediate Pâtisserie Certificate and Superior Pâtisserie Certificateis (the ultimate pâtisserie and baking qualification) which can be obtained in 9 months or 6 months.

The wide range of exciting gourmet short courses include Pâtisserie techniques, learning macaroons and chocolate demonstrations, all of which provide a truly unique culinary experience suitable for beginners or experienced students.

4 intakes yearly: January, April, July and October

Bakery, Danish Pastries & Artisan Breads
The Boulangerie programme is based on understanding, learning and mastering boulangerie techniques. The training mainly comprises practical classes. Theory classes, conferences and boulangerie related visits are also included.

The programme is divided into two levels: Basic and Advanced Bread Baking Certificates. Students have the option to create a comprehensive programme by studying the Diplôme de Pâtisserie alongside the Diplôme de Boulangerie within a 1 year period.

4 intakes yearly: January, April, July and October

Hotel, Restaurant & Culinary Management
All of the restaurant management and culinary management courses at Le Cordon Bleu London have been adapted to meet the needs of the ever evolving culinary and hospitality industry. Specialist courses such as the Diploma in Culinary Managementhave been designed to provide aspiring managers and business owners with the relevant skill set to lead successful kitchens and food businesses.

The focus of this innovative programme is to provide practical and technically advanced culinary skills, alongside entrepreneurship and management studies.

From menu concepts and marketing, professional kitchen management and food and beverage cost control, students will develop their creativity and understanding of modern food trends during their time on this course, whilst working closely with enthusiastic lecturers who have had many years of practical experience themselves.

The Diploma in Culinary Management can also be studied as an integrated programme with one of the culinary arts diploma (Grand Diplôme®, Cuisine or Pâtisserie)

4 intakes yearly: January, April, July and October

Grand Diplôme®
Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme® is an influential qualification combining classical training in both cuisine and patisserie.

This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.

The programme is an intensive and comprehensive programme in classic French culinary techniques. Throughout the 9 month tuition, students are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients. Supervised by some of the most qualified and classically trained Chefs, students will learn fundamental culinary techniques through a succession of theoretical and practical training combining Chef demonstrations and practical sessions.

The Grand Diplôme® may also be studied as an integrated diploma with culinary management

4 intakes yearly: January, April, July and October

Thank you Le Cordon Bleu Malaysia and Chef Rodolphe Onno for this awesome experience!

Le Cordon Bleu Malaysia
Sunway University
No. 5 Jalan Universiti,
Sunway City, Selangor

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