My Culinary Journey at Le Cordon Bleu Bangkok: A Blend of French Precision and Thai Charm

Hey there! I’m Tanya Novak, and today I want to share with you my unforgettable journey at Le Cordon Bleu culinary school in Bangkok. It’s been ten years since I graduated, but the memories and lessons from that time are still fresh in my mind.

The Beginning of a Culinary Adventure

I had the incredible opportunity to study at the Bangkok branch of Le Cordon Bleu, a decision that has profoundly shaped my career. The school offers the same rigorous French culinary and pâtisserie curricula as its counterparts in Europe, but with the added bonus of being in the heart of Thailand, a country renowned for its vibrant cuisine1.

Learning from the Best

My time at Le Cordon Bleu was both challenging and rewarding. I had the privilege of learning from Chef Mark and Chef Willy, two real French chefs with distinct and memorable characters. Their passion for perfection and their high standards pushed me to my limits. I still remember the day I failed one of my exams – it was a humbling experience, but it taught me resilience and the importance of continuous improvement.

Hands-On Experience

The practical classes were intense. We spent countless hours in the kitchen, mastering classic French pastry recipes and learning how to work under the pressure of a real restaurant environment. The hands-on experience was invaluable, and it prepared me for the fast-paced world of professional kitchens.

Life in Bangkok

Living in Bangkok was an adventure in itself. The city is a bustling metropolis with a unique blend of modernity and tradition. From the vibrant street markets to the serene temples, there was always something new to explore. My children, who were 7 and 14 at the time, loved the experience as much as I did. My son was fascinated by the tuk-tuks and the bustling markets, while my daughter enjoyed trying out different Thai dishes and learning about the local culture.

The Influence of Thai Cuisine

One of the highlights of studying in Bangkok was the exposure to Thai cuisine. The flavors are bold, the ingredients fresh, and the techniques intricate. Thai cuisine has a sophistication that rivals French cuisine, and learning about it enriched my culinary repertoire. The school even offers a Professional Thai Cuisine course, which is taught using the same meticulous methods as French cuisine1.

A Personal Story: Balancing Family and Studies

Balancing my studies with family life was challenging but rewarding. I remember one particularly hectic week when I had a major exam coming up. My son had a school project due, and my daughter was preparing for a dance recital. We turned our small apartment into a hub of activity, with me practicing my pastry techniques in the kitchen, my son working on his project at the dining table, and my daughter rehearsing her dance moves in the living room. It was chaotic, but it brought us closer together and taught us the value of teamwork and perseverance.

Why Choose Le Cordon Bleu Bangkok?

Studying at Le Cordon Bleu Bangkok is a wise choice for several reasons:

  1. World-Class Education: You receive the same high-quality education as in any Le Cordon Bleu school worldwide, with the added benefit of learning in a culturally rich environment1.

  2. Cultural Immersion: Living in Bangkok allows you to immerse yourself in Thai culture and cuisine, adding a unique dimension to your culinary education2.

  3. Networking Opportunities: The school attracts students from all over the world, providing a diverse and vibrant community where you can build lifelong connections2.

Charlotte Cake Recipe: A Lesson Learned

One of the most memorable (and humbling) moments of my time at Le Cordon Bleu was during an exam where I had to make a Charlotte cake. I mistakenly used icing sugar for decoration instead of pearl sugar, which cost me dearly. But every mistake is a learning opportunity, and I’d love to share the recipe with you.

Ingredients:

  • 4 large eggs, room temperature

  • 2/3 cup granulated sugar

  • 2/3 cup cake flour

  • 1/4 tsp baking powder

  • 7 oz package of ladyfingers

  • 3-4 Tbsp raspberry preserves or jam

  • 10 oz (2 1/2 cups) frozen raspberries

  • 1/2 cup granulated sugar

  • Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup)

  • 1 Tbsp Knox unflavored gelatin (from 1 1/4 packets)

  • 3 cups heavy whipping cream

  • 6 Tbsp confectioners (powdered) sugar

  • 1 cup warm water

  • 1 Tbsp fresh lemon juice

  • 1 Tbsp sugar

  • Fresh raspberries and mint leaves for garnish

Method:

  1. Make the Raspberry Syrup:

    • In a medium saucepan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook, stirring occasionally, until it reaches a jam-like consistency.

    • Remove from heat and strain through a sieve to extract as much raspberry juice as possible (you should get about 2/3 cup syrup).

    • Stir in 2 Tbsp lemon juice and 1 Tbsp gelatin into the raspberry syrup. Place back over medium heat and whisk until the gelatin is dissolved. Do not boil. Remove from heat and let it cool to room temperature.

  2. Make the Sponge Cake:

    • Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.

    • In a mixer, beat 4 eggs on high speed for 1 minute. Gradually add 2/3 cup sugar and continue beating on high for 7 minutes until thick and tripled in volume.

    • Sift together cake flour and baking powder. Gently fold the flour mixture into the whipped eggs in two additions, being careful not to deflate the batter.

    • Pour the batter into the prepared pan and bake for 23-25 minutes, until the top is golden and springs back when lightly pressed.

  3. Assemble the Charlotte Cake:

    • Line the sides of a springform pan with ladyfingers. Place a layer of sponge cake at the bottom.

    • Brush the cake with the raspberry syrup.

    • Spread a layer of raspberry preserves or jam over the cake.

    • Whip the heavy cream with 6 Tbsp confectioners’ sugar until stiff peaks form. Fold in the cooled raspberry syrup mixture.

    • Pour the raspberry mousse over the cake layer and smooth the top.

    • Refrigerate for at least 4 hours or overnight to set.

    • Before serving, decorate with fresh raspberries and mint leaves.

My year at Le Cordon Bleu Bangkok was a transformative experience. It was a time of intense learning, personal growth, and cultural immersion. The skills and knowledge I gained have been invaluable in my career as a chocolatier. If you’re passionate about culinary arts and looking for a unique and enriching experience, I highly recommend Le Cordon Bleu Bangkok.

Thank you for joining me on this journey down memory lane. I hope my story inspires you to pursue your culinary dreams with passion and perseverance.

Sergii Novak