{"id":1813,"date":"2021-02-22T15:22:39","date_gmt":"2021-02-22T15:22:39","guid":{"rendered":"https:\/\/thestudynet.com\/?p=1813"},"modified":"2021-03-03T15:06:01","modified_gmt":"2021-03-03T15:06:01","slug":"le-cordon-bleu-free-online-demonstration","status":"publish","type":"post","link":"https:\/\/thestudynet.com\/?p=1813","title":{"rendered":"Le Cordon Bleu &#8211; Free online demonstration"},"content":{"rendered":"\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Free online demonstration<\/strong><br>Join Le Cordon Bleu Master Chefs, Fabrice Danniel and Julie Walsh, as they demonstrate a fantastic Buckwheat Mandarin Tart recipe and hold a Q&amp;A.&nbsp;<br><br>Originally from Antibes, Fabrice Danniel has worked in several prestigious restaurants in France, such as Le Martinez hotel in Cannes and Le Pavillon Elys\u00e9e Len\u00f4tre in Paris. Once a finalist in the One of the Best Craftsmen of France (MOF) competition, Chef Danniel is now Vice-Director of Culinary Arts and Head of Le Cordon Bleu Pastry &amp; Boulangerie Departments at Le Cordon Bleu Paris.&nbsp;<br><br>Head P\u00e2tisserie Chef Julie Walsh joined Le Cordon Bleu London in 1995, following an illustrious 10 year career as a P\u00e2tisserie chef at elite hotels such as Sheraton Skyline, Gleneagles and Coppid Beech Hotel, and as Head Pastry Chef for premier event caterer Letherby &amp; Christopher.&nbsp;<br><br>This offers a great opportunity to ask the teaching chefs any questions you may have on the course content of our new&nbsp;<a href=\"https:\/\/www.cordonbleu.edu\/index.cfm?fa=CampaignFrontMod.CampaignAccess&amp;cp=18965&amp;tkn=A615E4\">Diploma in P\u00e2tisserie Innovation and Wellness<\/a>, as well as what it&#8217;s like to be a student at Le Cordon Bleu.&nbsp;<br><br><strong>Date<\/strong>&nbsp;Friday 26<sup>th<\/sup>&nbsp;February<br><strong>Time<\/strong>&nbsp;11:00am (UTC) \/ 12:00pm (CET)<br><strong>Venue<\/strong>&nbsp;Online webinar<br><strong>Registration<\/strong>&nbsp;compulsory registration required.<br><a rel=\"noreferrer noopener\" href=\"https:\/\/www.cordonbleu.edu\/index.cfm?fa=CampaignFrontMod.CampaignAccess&amp;cp=18965&amp;tkn=77247A\" target=\"_blank\" class=\"broken_link\">REGISTER<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Free online demonstrationJoin Le Cordon Bleu Master Chefs, Fabrice Danniel and Julie Walsh, as they demonstrate a fantastic Buckwheat Mandarin Tart recipe and hold a &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[821,828,664],"tags":[],"_links":{"self":[{"href":"https:\/\/thestudynet.com\/index.php?rest_route=\/wp\/v2\/posts\/1813"}],"collection":[{"href":"https:\/\/thestudynet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thestudynet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thestudynet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thestudynet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1813"}],"version-history":[{"count":3,"href":"https:\/\/thestudynet.com\/index.php?rest_route=\/wp\/v2\/posts\/1813\/revisions"}],"predecessor-version":[{"id":1816,"href":"https:\/\/thestudynet.com\/index.php?rest_route=\/wp\/v2\/posts\/1813\/revisions\/1816"}],"wp:attachment":[{"href":"https:\/\/thestudynet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thestudynet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thestudynet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}