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granddiplomelondon | I'm studying the Grand Diplome at Cordon Bleu in LondonI'm studying the Grand Diplome at Cordon Bleu in London
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I'm studying the Grand Diplome at Cordon Bleu in London
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granddiplomelondon | I'm studying the Grand Diplome at Cordon Bleu in London | granddiplomelondon.wordpress.com Reviews
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I'm studying the Grand Diplome at Cordon Bleu in London
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Day 151 (of my captivity) – Graduation! – Fri 14th September | granddiplomelondon
https://granddiplomelondon.wordpress.com/2012/10/03/day-151-of-my-captivity-graduation-fri-14th-september
I'm studying the Grand Diplome at Cordon Bleu in London. Day 151 (of my captivity) – Graduation! 8211; Fri 14th September. Finally graduated from Cordon Bleu having completed my Grand Diplôme (Cuisine Diploma and Patisserie Diploma). The graduation took place at the Landmark Hotel in London and consisted of a ceremony and a lunch. By this time I looked like I had been successful in the olympics (though, with my lack of sporting prowess, this isn’t likely). And here is my enormous certificate. The lunch w...
Days 149 and 150 – Exam results – Mon 10th and Tues 11th September | granddiplomelondon
https://granddiplomelondon.wordpress.com/2012/09/12/days-149-and-150-exam-results-mon-10th-and-tues-11th-september
I'm studying the Grand Diplome at Cordon Bleu in London. Days 149 and 150 – Exam results – Mon 10th and Tues 11th September. We got our cuisine exam results for chef Eric on Monday. I got 85% in the cuisine exam which I am very pleased and quite surprised about. Hurrah! On Tuesday chef Christophe gave us our patisserie exam results. I got 75% which is another good result (though I thought I’d done better in patisserie than in cuisine). Term 3 Superior Cuisine and Patisserie. 8211; Fri 14th September.
Day 145 – Peppered Lamb and Salmon Coulibiac – Fri 31st August | granddiplomelondon
https://granddiplomelondon.wordpress.com/2012/09/12/day-145-peppered-lamb-and-salmon-coulibiac-fri-31st-august
I'm studying the Grand Diplome at Cordon Bleu in London. Day 145 Peppered Lamb and Salmon Coulibiac Fri 31st August. Chef John took us for the last demo of my time at Cordon Bleu and demonstrated a couple of dishes that we wouldn’t be cooking as the practical correspondng to the this demo would be our cuisine exam. The 1st dish was seared peppered lamb with pressed tomatoes, goat’s cheese and pommes maxine. Term 3 Superior Cuisine and Patisserie. Leave a Reply Cancel reply. Enter your comment here. Days ...
Day 144 – Onglet, Monkfish, risotto with squid and langoustines – Thurs 30th August | granddiplomelondon
https://granddiplomelondon.wordpress.com/2012/08/30/day-144-onglet-monkfish-risotto-with-squid-and-langoustines-thurs-30th-august
I'm studying the Grand Diplome at Cordon Bleu in London. Day 144 – Onglet, Monkfish, risotto with squid and langoustines – Thurs 30th August. Chef David took us for the demo today where we cooked the Onglet demonstrated yesterday. It was good to have him for a change – we have had him quite rarely in our time at Cordon Bleu. A very tasty dish and beautifully melt in the mouth fondant potatoes. Term 3 Superior Cuisine and Patisserie. Day 145 Peppered Lamb and Salmon Coulibiac Fri 31st August. Day 144 R...
Days 146 to 148 – Final Exams – Mon 3rd, Thurs 6th and Fri 7th September | granddiplomelondon
https://granddiplomelondon.wordpress.com/2012/09/12/days-146-to-148-final-exams-mon-3rd-thurs-6th-and-fri-7th-september
I'm studying the Grand Diplome at Cordon Bleu in London. Days 146 to 148 – Final Exams – Mon 3rd, Thurs 6th and Fri 7th September. Monday saw 2 written exams, 1 each for cuisine and patisserie. Each exam was 1 hour and consisted of some multiple choice questions and short answer questions. As happened in both basic and intermediate exams, it took the full hour to answer the patisserie exam and only half the time for the cuisine exam. Term 3 Superior Cuisine and Patisserie. Leave a Reply Cancel reply.
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granddiplomelondon.wordpress.com
granddiplomelondon | I'm studying the Grand Diplome at Cordon Bleu in London
I'm studying the Grand Diplome at Cordon Bleu in London. Day 151 (of my captivity) – Graduation! 8211; Fri 14th September. Finally graduated from Cordon Bleu having completed my Grand Diplôme (Cuisine Diploma and Patisserie Diploma). The graduation took place at the Landmark Hotel in London and consisted of a ceremony and a lunch. By this time I looked like I had been successful in the olympics (though, with my lack of sporting prowess, this isn’t likely). And here is my enormous certificate. The lunch w...
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