Le Cordon Bleu Dusit Alumni Shine at Gourmet Foodie Fest.

Le Cordon Bleu Dusit Alumni Shine at Gourmet Foodie Fest.

Explore the culinary excellence of Le Cordon Bleu Dusit alumni at the Gourmet Foodie Fest, where they showcase their delectable creations.

Le Cordon Bleu Dusit Culinary School, in collaboration with Gourmet & Cuisine magazine, recently hosted the "Gourmet Foodie Fest 2023: 2nd Alumni Market" at Central World from October 26 to 29, 2023. Over 40 accomplished chef-owners and Le Cordon Bleu Dusit alumni operated unique pop-up stalls, offering a diverse range of culinary delights. The event also featured complimentary cooking workshops to engage the enthusiastic audience. Beyond being a platform for savouring exquisite food and beverages, the market served as a networking hub for alumni, fostering a dynamic exchange of culinary ideas and contributing to the growth of Thailand's food and beverage industry.

Ms. Suchada Sthapitanonda, School Director of Le Cordon Bleu Dusit Culinary School, expressed her pride in the success of their alumni, highlighting that over 10,000 culinary professionals have graduated in the past 16 years. The Alumni Market exemplifies their commitment to supporting graduates' culinary journeys and promoting collaboration within Thailand's dynamic food and beverage sector. The market also serves as a valuable networking space for alumni to advance their culinary skills to cater to evolving consumer preferences.

The "Gourmet Foodie Fest 2023: 2nd Alumni Market" garnered significant attention from food enthusiasts and industry professionals. Le Cordon Bleu Dusit organised a range of engaging workshops, including creative cocktail making, a captivating "Special Matcha" presentation, cake decorating, and an entertaining "Cake Pops" workshop. These workshops added excitement and inspiration for all participants.

Alumni chefs Chef ‘Pae’ Jirat Jindamongkol and Chef ‘Benz’ Suphawat Anantnab, co-owners of Beurre & Boulanger, shared their journey of transformation from café owners with limited culinary skills to culinary experts. Le Cordon Bleu Dusit empowered them with knowledge that proved invaluable in running their open-kitchen concept at Beurre & Boulanger. Their signature dish, the crème brûlée croissant, has become a highlight.

Chef 'Oly' Watcharapan Vanitkoopalangkul, owner of 'Three Bears Pastry,' expressed excitement at being part of the event. She introduced her signature dish, the BBQ Pork Snow Bun, slow-cooked for over 2 hours for perfect tenderness. The TB Honey Toast Cup, served with Earl Grey ice cream, was another delectable offering.

Chef ‘Jane’ Jenjira Lertvorapreecha of Samatea Café credited Le Cordon Bleu Dusit for deepening her understanding of dessert creation, allowing her to craft desserts that taste amazing and stand out visually. Her signature dessert, the Premium Matcha Banoffee, and the Matcha Cheesecake are fan favourites.

Chef ‘Gis’ Thammasate Boonsiri, founder of 'Hoijor Chef Gis,' found success by selling deep-fried crab meat rolls with genuine crab after recognising a gap in the market. His journey, inspired by his time at Le Cordon Bleu Dusit, has led to a successful business venture.

Le Cordon Bleu Dusit continually updates its curriculum to align with industry trends. They offer courses in food business management, preparing students for the contemporary business landscape. The school's holistic approach equips students with practical skills to excel in the culinary world.

For more information about Le Cordon Bleu Dusit Culinary School, visit https://www.cordonbleu.edu/thailand/home/th, contact thailand@cordonbleu.edu, or call 02-237-8877.

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