Le Cordon Bleu is one of the best culinary art schools in the world, so it was a great learning opportunity for our HTM students when the school held events in Jakarta. On 24 March 2017, Le Cordon Bleu held a Business Plan Competition at Le Meridien Hotel Jakarta and on 25-26 March 2017 it held a Culinary Workshop at Modena Culinary Center. The Culinary Workshop was divided into 4 sessions; on 25 March 2017 it was at the French Cuisine-London Patisserie and on 26 March it was at the Australian Cuisine-Malaysian Patisserie. Most of IULI’s HTM students batch 2015 joined the Culinary Workshop at Modena. It was great for them to see theory put into practice and to see to what heights their continued passion for fine dining could lead them.
Testimonies from IULI’s HTM students who participated are as follows;
(1) from Saraswati Harischandra (HTM 2016):
“I took the Australian cuisine lesson in this event because I wanted to learn one of the basic techniques of international cuisine. The cooking demonstration in the first 2 hours was led by an alumni of Le Cordon Bleu, Sydney, chef April, and followed by a practical cooking workshop in groups of 2-3 persons. The cooking demo presented the cooking technique for Salmon Sous-Vide with Pea Puree, Sautéed Asparagus, Sautéed Mushroom and Rustic Kale Tomato Salad. This Le Cordon Bleu Culinary Workshop gave me hope for my future even though I am not at Le Cordon Bleu standard yet, gave me a real taste of cooking with ‘real chefs’ in the kitchen, and, lastly, demonstrated the importance of teamwork. This event gave all IULI HTM students the chance to put theory into practice-a cornerstone of IULI’s educational view for all students.”
(2) from Grace Lovita & Rivadavia Dewangga Putra (HTM 2016):
“We took the French cuisine lesson in this event because we wanted to learn one of the basic techniques of international cuisine. The cooking demonstration in the first 2 hours was led by an alumni of Le Cordon Bleu, Paris, and followed by a cooking workshop in groups of 4 persons. The cooking demo presented the cooking technique for Pouched Chicken, Boiled Chicken, Steam Chicken and Rice Au Grass. It was challenging but exciting to be cooking alongside ‘real chefs’. It demonstrated to us the importance of timing, teamwork and passion. It was like being in the real world of a top class restaurant kitchen-nerve-racking, demanding but, ultimately, very satisfying.”
(SaP/MiE)
