LCB Techniques

Le Cordon Bleu provided two cooking technique classes via Zoom during 2020. Both chefs demonstrated classical French LCB techniques, plate presentation and proper wine pairing to accompany the meal.

On November 18, 2020, Chef Kyle Reynolds taught virtual participants how to create a delicious Thanksgiving meal from his Georgia-based kitchen. The menu featured country ham wrapped turkey ballotine, sweet potato pave, cranberry mustard compote and roasted brussels sprouts. Chef Matt Kuerbis shared his experience with participants on December 5, 2020, from his kitchen in Oregon. He provided instruction on several techniques as he prepared farro salad with argula and currants, roasted rack of lamb with herbs and bread crumb crust, spiced polenta and mini no bake cheesecakes.

Past LCB Events:

Cooking instruction was provided by Master Chef Shular on December 19, 2019, when he demonstrated the techniques involved in preparing a Pan Seared Tenderloin of Beef. The dish included charred Brussels sprout, spiced butternut squash, jalapeno-sweet corn cake and natural brandy-onion jus. He discussed the proper preparation, wine-pairing and plating. The audience in Atlanta learned techniques and skills through observations, taste-testing and open Q&A. Click to watch a video of this Le Cordon Bleu event.

Master Chef Daryl Shular, formerly of Le Cordon Bleu, held an instructional sessions at AIU Houston on March 7, 2019. Chef Shular presented his expert techniques as he prepared a delicious Shellfish Stew. He prepared this dish that displayed a variety of cooking techniques, plate presentation and he discussed the proper wine pairing with the attendees.


Chef Daryl Shular, formerly of Le Cordon Bleu in Atlanta, held a Le Cordon Bleu North America instructional sessions at AIU Atlanta on June 23, 2018 and August 20, 2018 for LCB Alumni and other campus guests. Chef Shular presented his journey to becoming a master chef and discussed the technical proficiency all culinarians must possess. He prepared a dish that displayed a variety of cooking techniques, plate presentation and he discussed food trends in America with the attendees.


Le Cordon Bleu North America presented Master Chef Roland Henin along with Le Cordon Bleu’s Chef Brian Williams in Tillamook, Oregon. The event included cooking demonstrations and instruction by Master Chef Henin and Chef Williams, a book-signing and food sampling. 

LCB Chef Instruction

Click on the images below to see Le Cordon Bleu chef demonstrations.

Eggplant Cannelloni

Key Lime Dessert

Modern Macaroni and Cheese

Caprese Salad