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.
At the Centre of Excellence under Le Cordon Bleu, School of Hospitality and Tourism, GD Goenka University, we cultivate the next generation of culinary and pastry professionals through world-class education and hands-on training. Offering Diploma in Pastry Arts and Diploma in Culinary Arts, our intensive programmes seamlessly integrate theoretical learning with practical expertise, ensuring students master both classic techniques and modern innovations.
With industry experts, global collaborations, and a dynamic learning environment, students gain unparalleled exposure through masterclasses, workshops, and special events featuring renowned chefs and culinary icons. From intricate sugar artistry to advanced chocolate displays, our students continuously push the boundaries of creativity and craftsmanship.
Step into a world where passion meets precision, and let your culinary journey begin with us!
Duration: 1 Year
This programme is a highly intensive course designed for individuals with a strong passion for baking, poised to transform their pastry creativity into a thriving career. It offers a seamless integration of theoretical knowledge and hands-on experience, ensuring a robust foundation in practical skills accompanied by a comprehensive understanding of pastry and bakery techniques. Through this distinctive teaching approach, students will confidently develop exceptional pastry skills and gain extensive knowledge of culinary operations and cuisine.
Duration: 1 Year
This exclusive course is tailored for individuals passionate about gastronomy and eager to pursue a professional career in the culinary arts. It provides a meticulous blend of hands-on practice and theoretical insight, ensuring a comprehensive learning experience. From the beginning, students will immerse themselves in practical culinary skills while also exploring the principles underpinning gastronomy and culinary techniques. This innovative approach guarantees that students not only acquire a proficient culinary repertoire but also develop a nuanced understanding of culinary operations and cuisine intricacies. By the conclusion of the programme, participants will demonstrate a mastery of culinary craftsmanship alongside a deep-seated knowledge of culinary theory and operational dynamics
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