Culinary Central

A Choch-tastic Weekend at LCB Boston!

February 12, 2011 •Le Cordon Bleu •Boston, General • 0 Comments

Our Chef Series class was filled with cooking enthusiasts, excited about the idea of using chocolate..in a number of ways.



Our Open House was also filled with Chocolate enthusiasts.  Chef Ying Wei did a chocolate demo and also served a number of chocolate treats.




Lastly, Culinary Students came down to partake in a Snout to Tail Workshop with our very own Chef Casino.  The purpose of the workshop was to show how to utilize all parts of a pig.  Students were extremely engaged and loved the experience.

 

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