Alison chose Le Cordon Bleu culinary school because it is considered the Harvard of the culinary world, one of the oldest and most prestigious professional training schools for French cuisine and pastry, producing numerous pastry masters. However, when she first arrived in France, she faced the challenges of being unfamiliar with the surroundings and not being able to communicate in the local language. Fortunately, there was an English translator available during classes at Le Cordon Bleu. However, she learned from her classmates who understood French that the translator did not accurately convey the information.

This talk will share Alison's experience of studying pastry in France, her reasons for choosing France and Le Cordon Bleu, and the language barriers and difficulties she encountered during the learning process. She will discuss how she overcame these challenges through diligent study and taking detailed notes, enabling her to grasp the core techniques and mindset of pastry making. Everyone is welcome to attend this talk and explore the charm of French pastries and the secrets of the art of baking.

Language: Cantonese

The School may make available related programme information material at the seminar.
The School reserves the right to alter or modify the schedule of the event if necessary or expedient.