🎓✨
From zero to second place — but in truth, we all won something greater.
This journey at Le Cordon Bleu wasn't just about technique and recipes; it was about growth, friendships, failures, and triumphs we never saw coming.
To my instructors — t...
Making orange caviar from fresh orange juice 🍊
Orange juice mixed with agar agar,
then dropped into very cold oil.
The liquid sets instantly into tiny pearls.
A technique we learned in Superior Cuisine
at Le Cordon Bleu Dusit.
Today's lesson in Superior Cuisine at Le Cordon Bleu Dusit:
studying the anatomy of lamb and learning how to properly break it down into its different cuts.
Understanding the animal is the first step to cooking it with respect.🥰