Boman Irani visited Le Cordon Bleu GD Goenka Campus for Confluence 2024, where he praised the state-of-the-art infrastructure and the institute's commitment to culinary excellence. He expressed admiration for its world-class facilities, inspiring students to reach new heights in gastronomy.
Celebrity Chef Ranveer Brar was awarded a Doctorate Honoris Causa for his commitment to improving the culinary status both in India and abroad.
Students pursuing a Diploma in Pastry Arts mastered the art of making Croquembouche, a traditional French-style wedding cake. This intricate dessert involves creating delicate profiteroles filled with cream, stacked into a cone shape, and adorned with caramel threads and pulled sugar roses allowing students to refine their skills in advanced pastry techniques.
Students on campus crafted an impressive Halloween-themed cake structure to celebrate the occasion. Featuring spooky designs, intricate details, and creative elements like ghosts, pumpkins, and cobwebs, the cake showcased their skills in sculpting, icing, and designing festive pastry masterpieces for the event.
Students on campus crafted an impressive Halloween-themed cake structure to celebrate the occasion. Featuring spooky designs, intricate details, and creative elements like ghosts, pumpkins, and cobwebs, the cake showcased their skills in sculpting, icing, and designing festive pastry masterpieces for the event.
Le Cordon Bleu India hosted a masterclass by renowned Vietnamese chef and award-winning fruit carver, Chef Phamhoang Pham. Students had the unique opportunity to learn the intricate art of fruit carving, gaining insights into his creative techniques and artistic approach, further enhancing their culinary expertise. They got to learn several techniques involved in intricate fruit carving from the world champion himself.
Ending their Second Trimester Diploma students at Le Cordon Bleu participated in a masterclass on chocolate display, creating a burger-themed design. They explored various techniques such as mould making, casting, tempering, plastic chocolate making, and sculpting, honing their skills in crafting intricate and creative chocolate artistry.
On Republic Day, Le Cordon Bleu students showcased a stunning sugar display representing India's tricolor flag. Using sugar molding at high temperatures of 175°C, they achieved remarkable shine and precision in their creations. Each student’s individual piece reflected dedication, skill, and a deep connection to the national celebration.
The Diploma Batch of 2024 created a stunning display during the Sugar Crafting Workshop, focusing on Ocean Sustainability. Their intricate sugar sculptures highlighted marine life and environmental conservation, using creative techniques to raise awareness about preserving our oceans. The workshop showcased their craftsmanship and commitment to sustainability in pastry arts.
Chef Gokham conducted a Turkish Hazelnut Workshop, where he demonstrated the preparation of lamb kibbeh, a traditional Turkish delicacy. Infused with hazelnuts, the dish showcased a perfect blend of rich flavors and textures, offering students a hands-on experience in authentic Turkish cuisine with a unique twist.
