Archive for the ‘Culinary School’ Category

BY CK Lam

Le Cordon Bleu Malaysia – Sunway Institute of Culinary Arts has brought culinary education to Malaysia in their school located in Bandar Sunway, Petaling Jaya, Selangor. Representatives from the school and Le Cordon Bleu New Zealand was up in Traders Hotel Penang recently to conduct a seminar.

Attendees at the seminar had an educational afternoon experiencing ‘campus life’. Besides gaining more info on the culinary programmes from both campuses, they also enjoyed a cooking demonstration on the recipe Bonbonnière Au Chocolat – Chocolate Box and Assorted Pralines.

Bonbonnière Au Chocolat - Chocolate Box and Assorted Pralines cooking demo by Chef Thierry Lerallu in Le Cordon Bleu Seminar

BONBONNIÈRE AU CHOCOLAT
Chocolate box and assorted praline

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BY C K Lam

Tropical Spice Garden recently sees the book launching and cooking demo by Dr Ong Jin Teong at the al-fresco style Pavilion next to the cooking school. The event highlighted Dr Ong’s culinary biography Penang Heritage Food, a collection of recipes for the classic and forgotten dishes of Penang.

Penang Heritage Food also sheds light on the different cultural influences that has made Penang’s fusion cuisine a unique national heritage. Dishes with Malay, Hokkien, Indian, Thai and Hainanese influences are included.

Penang Heritage Food Book Launch by what2seeonline.com

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BY CK Lam

Recently, I was invited to a cooking session at Tropical Spice Garden Cooking School in Teluk Bahang, Penang. The school offers cooking classes for Nyonya, Chinese, Malay and Indian cuisine and is set in a building surrounded by the lush Tropical Spice Garden.

Under the guidance of Pearly Kee, who is well-versed in Nyonya cooking, the participants and I gained some insight into Nyonya cuisine. We were handed recipe sheets for otak-otak and jiu hu char and Kee guided us through the two dishes.

Both recipes were simple. The jiu hu char had several ingredients put together, each with its unique flavour and texture. This stir-fried dish was so fresh and light and paired nicely with lettuce and sambal belacan.

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* This article was published in the New Straits Times (Northern Streets) on 19th May 2011.

The Tropical Spice Garden Cooking School was officially launched in May 2011. The event took place in the pavilion of the beautifully landscaped Tropical Spice Garden in Teluk Bahang, Penang. Named after the four and a half acre garden itself, the cooking school began operation in late April.

The official launching of the Tropical Spice Garden Cooking School was graced by the presence of Food Ambassador of Malaysia, Chef Wan and YB Danny Law Heng Kiang, Penang state exco for tourist development and culture.

Official Launching of Tropical Spice Garden Cooking School, Penang by what2seeonline.com

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Le Cordon Bleu is a world renowned network of educational institutions. Being a top cooking school in the world, it is the place to achieve good standard of exquisite style cooking from the world’s best qualified chefs.

Centrally located on Rama IV Road, the Le Cordon Bleu Dusit Culinary School is the first in the global network of Le Cordon Bleu schools that is offering Thai cuisine courses besides French Cuisine and Patisserie. The courses are conducted by Thai Cuisine Chef – Chef Rapeepat Boriboon in English with Thai translation for Thai students.

Le Cordon Bleu Dusit Culinary School : A Chat with Chef Rapeepat Boriboon by what2seeonline.com

Thai Cuisine Chef, Rapeepat Boriboon

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