Post by account_disabled on Dec 11, 2023 1:48:59 GMT -8
Chef Jane Jenjira Lertworpreecha of Samatea Café said, “In the beginning, we made desserts because of love. But when I came to study at Le Cordon Bleu Dusit, I fully understood the theoretical principles of dessert making. Learn how to create new desserts so you can expand a lot. You can also change the composition or appearance of the dessert to make it look more interesting. Our shop's signature dessert is Premium Matcha Banoffee. This one has been featured on Khun Toi's show before. Another menu item is Matcha Cheesecake. In addition, there will be a special menu that changes each month. The idea for creating a menu came from studying here. So I was very happy to be able to attend this event. Because it is a space for alumni to display products and show the potential of each store. This allows each store to get to know each other better.
I believe it will make the restaurant business group have a stronger friendship.” In addition to opening a restaurant Delivery service or frozen ready meals is another business that is booming today. Chef Geese Thammaset Bunsiri of Hoi Cho Pu Tha Lak By Chef Geese is another alumni of Le Cordon Bleu Dusit. He was successful in this business, saying, “The starting point was that we used to go buy hoi joi and Email Data open it to look and there were no crabs, so we started capturing pain points here and selling them. Starting small, by posting on Facebook. And then tens of thousands of people shared the post. So I brought it to sell. We have really used the knowledge from Le Cordon Bleu Dusit, including kitchen preparation. cleaning Kitchen management Including taking care of the raw materials What impresses me is that the French chef instructors are very skilled teachers.
Transfer every technique without restraint. You won't make a mistake in choosing to study here. Another point is the school's complete and modern equipment. It allows us to actually take action. and have more confidence when taking it as a career until today Being able to open a booth in a big department store in the heart of the city like this was very exciting. And I'm glad to come back and meet my friends and former students.” Le Cordon Bleu Dusit has developed and improved its curriculum continuously. In order to be able to respond to needs and changes at all times, additional management knowledge is included in courses and workshops that are short courses, such as Introduction to Restaurant Start-up, etc., as well as organizing Simulation class It is the application of knowledge from theory to actual practice in various forms, such as activities to practice serving and cooking food for service in a simulated restaurant. To make students ready to
I believe it will make the restaurant business group have a stronger friendship.” In addition to opening a restaurant Delivery service or frozen ready meals is another business that is booming today. Chef Geese Thammaset Bunsiri of Hoi Cho Pu Tha Lak By Chef Geese is another alumni of Le Cordon Bleu Dusit. He was successful in this business, saying, “The starting point was that we used to go buy hoi joi and Email Data open it to look and there were no crabs, so we started capturing pain points here and selling them. Starting small, by posting on Facebook. And then tens of thousands of people shared the post. So I brought it to sell. We have really used the knowledge from Le Cordon Bleu Dusit, including kitchen preparation. cleaning Kitchen management Including taking care of the raw materials What impresses me is that the French chef instructors are very skilled teachers.
Transfer every technique without restraint. You won't make a mistake in choosing to study here. Another point is the school's complete and modern equipment. It allows us to actually take action. and have more confidence when taking it as a career until today Being able to open a booth in a big department store in the heart of the city like this was very exciting. And I'm glad to come back and meet my friends and former students.” Le Cordon Bleu Dusit has developed and improved its curriculum continuously. In order to be able to respond to needs and changes at all times, additional management knowledge is included in courses and workshops that are short courses, such as Introduction to Restaurant Start-up, etc., as well as organizing Simulation class It is the application of knowledge from theory to actual practice in various forms, such as activities to practice serving and cooking food for service in a simulated restaurant. To make students ready to