Le Cordon Bleu Dusit Culinary School, in partnership with Gourmet & Cuisine magazine, recently hosted the “Gourmet Foodie Fest 2023: 2nd Alumni Market” at Central World from October 26 – 29, 2023. The event featured over 40 accomplished chef-owners and Le Cordon Bleu Dusit alumni, each operating their unique pop-up stalls, showcasing a diverse array of culinary creations. Additionally, complimentary cooking workshops were organized to engage the enthusiastic audience. This market not only offered mallgoers the opportunity to savor delectable food and beverages from renowned establishments but also functioned as a networking platform for alumni, fostering a lively exchange of culinary ideas. It served as a catalyst for transformative growth within Thailand’s food and beverage industry.
Ms. Suchada Sthapitanonda, School Director of Le Cordon Bleu Dusit Culinary School, said, “We take immense pride in the success of our alumni. Over the past 16 years, more than 10,000 skilled culinary professionals have graduated and ventured into the food industry. The Alumni Market stands as a testament to our commitment to not only supporting the culinary journeys of our graduates but also promoting the exchange of ideas within Thailand’s vibrant food and beverage sector. Moreover, the market serves as an ideal networking space for our alumni, facilitating the advancement of culinary and dessert preparation techniques that cater to the evolving preferences of modern consumers.”
The 4-day “Gourmet Foodie Fest 2023: 2nd Alumni Market” garnered significant attention from foodies and industry professionals. Le Cordon Bleu Dusit also organized a variety of engaging free workshops, including creative cocktail making with Howei x Le Cordon Bleu Dusit, a captivating “Special Matcha” presentation by Samatea Cafe, a cake decorating demonstration by alumni, and an entertaining “Cake Pops” workshop by Global Food Products x K-zy Sweethery, adding excitement and inspiration for all participants.
Chef ‘Pae’ Jirat Jindamongkol and Chef ‘Benz’ Suphawat Anantnab, alumni chefs and co-owners of Beurre & Boulanger, shared at the event, “Before we began this journey, we were café owners with limited culinary skills. When our café closed for renovations, we saw a chance to broaden our culinary horizons at
Le Cordon Bleu Dusit. Initially, we didn’t expect to have such a transformative learning experience, but what we found there exceeded our expectations. We delved into nearly 300 different recipes and gained invaluable insights into efficient kitchen management. This knowledge has proven indispensable in running our open-kitchen concept at Beurre & Boulanger, where we proudly serve freshly baked desserts, with our crème brûlée croissant as our specialty. Our time at Le Cordon Bleu Dusit has not only enhanced our skills but also given us the confidence to chase our culinary dreams in our unique way.”
The famous ‘Three Bears Pastry’ shop in Soi Suksawat 30 joined the alumni market too. Chef ‘Oly’ Watcharapan Vanitkoopalangkul, who owns the place, said, “Le Cordon Bleu Dusit doesn’t just teach you the basics; they take it up a notch with an outstanding approach. After I graduated, I gained hands-on kitchen experience in Russia and Japan. Despite language barriers, my understanding of international standards makes communication a breeze. Being part of today’s event feels like a homecoming. I’m excited to introduce my signature dish, the BBQ Pork Snow Bun. It’s slow-cooked for over 2 hours to get that
melt-in-your-mouth perfection. Soft, fluffy bread with a crispy ‘snow’ crust also makes it a real treat. And don’t miss my TB Honey Toast Cup – it’s perfect with Earl Grey ice cream and features my house-made chewy bread.”
Chef ‘Jane’ Jenjira Lertvorapreecha of Samatea Café, said, “My dessert-making journey started with a passion for sweet treats, and my time at Le Cordon Bleu Dusit deepened my understanding of the fundamentals of dessert creation. I learned the art of innovation, giving me the freedom to explore countless possibilities, from altering composition to perfecting the presentation. This approach allows me to craft desserts that not only taste amazing but also visually stand out. My signature dessert, the Premium Matcha Banoffee, even had the honour of being featured on Khun Toi’s show. The Matcha Cheesecake is another standout, and we always introduce unique monthly specials. The inspiration for these menus was nurtured during my time at this institution. That’s why I’m thrilled to participate in this event. It provides a platform for alumni to showcase their creations and unlock the full potential of the stores. This event also strengthens the bonds within our culinary community, fostering a sense of togetherness in the restaurant business.
In addition to running a restaurant, delivery services and and sale of frozen ready meals have also emerged as successful ventures today. Chef ‘Gis’ Thammasate Boonsiri, Le Cordon Bleu Dusit alumnus and founder of ‘Hoijor Chef Gis’ explained how he found success in this industry, saying, “My journey all began when I bought a hoijor (deep-fried crab meat roll) and found out there was no crab in it. This got me thinking how I can make it better, so I decided to try selling them myself by posting on Facebook. To my surprise, that post got shared by tens of thousands of people, inspiring me to expand my business. I’ve put into practice the knowledge I gained from my time at Le Cordon Bleu Dusit, covering everything from kitchen preparation and hygiene to managing materials. The French chef instructors were truly exceptional teachers, and I’m glad I chose to study there. The school’s modern equipment gave me the confidence to hone my skills and pursue this career. Setting up my booth in a department store in the heart of Bangkok is incredibly exciting, and I am glad I get to reconnect with friends and fellow alumni at this fantastic event.”
Le Cordon Bleu Dusit consistently updates its curriculum to adapt to evolving requirements and trends. The School enriches its programmes by introducing short courses in food business management including “Introduction to Restaurant Start-up” and simulation classes. These courses bridge the gap between theory and practical application by involving students in activities related to food preparation and service within a simulated restaurant setting. This holistic approach equips students with the skills and knowledge they need to excel in the diverse and complex contemporary business landscape.
For details about Le Cordon Bleu Dusit Culinary School, please visit https://www.cordonbleu.edu/