Chef Rodolphe Onno gives us the dish on LCB’s centuries of prestige.
Within the culinary world, and even among just the epicureans among us, the name of Le Cordon Bleu immediately evokes a sense of prestige backed by centuries of tradition.
Le Cordon Bleu Dusit, opened in 2007, is no exception. Nestled on the 17th-19th floors of Central Tower in the heart of Bangkok, the culinary school is a sun-drenched, welcoming space that offers to scholars around the world the classic French cuisine curriculum, French pastry curriculum, and The Art of Bakery (AOB) curriculum, while also providing the Diplôme de Cuisine Thaï that is unique to Le Cordon Bleu Dusit. Now open for enrolment for 2021, Le Cordon Bleu Dusit offers weekday classes with June, August, and October intake, and July intake for Saturday classes.
Masala interviewed Le Cordon Bleu Dusit Technical Director, Chef Rodolphe Onno, on his passion for cooking, his personal chef d’oeuvre, and what he believes makes Le Cordon Bleu Dusit one-of-a-kind.
In your experience, why is the Le Cordon Bleu Teaching Methodology so effective and globally-recognised? In what ways does it also encourage innovation on top of skill and precision?
The Le Cordon Bleu traditional teaching methodology is based on three words: Watch, Learn and Do. Students are taught empirically by world-class chef instructors, who give practical guidance, and the lessons are translated into Thai. This is a very effective method for learning, practicing and memorising the numerous professional skills taught.
The students are able to take corrective action and make decisions on the spot, knowing that they have the chef’s support to ensure they will produce the best quality dishes. Under the chef instructor’s guidance they will first start at the Basic level, before advancing to the Intermediate level, then the Superior level where they can develop their own creativity, plating style, and recipes through a final examination project.
What is specifically unique to the Diplôme de Cuisine Thaï curriculum?
The key selling points for the Le Cordon Bleu Dusit Diplôme de Cuisine Thaï are that it is the first school in the global net- work of Le Cordon Bleu schools that offers a Professional Thai Cuisine cooking course, with over 200 recipes of traditional, regional, royal and modern contemporary Thai dishes with authentic flavours. Students learn the delicate art of fruit and vegetable carving, as well as Thai food and wine pairings, in our well-equipped and spacious demonstration rooms, along with many hands-on hours of instruction under the guidance of Professional Thai Cuisine Chef Instructor.
The classes include market visits, cooking demonstrations, food tastings, and hands-on activities, and are ideal for those who wish to be a Thai Cuisine Chef or who wish to open a Thai restaurant.
Tell us a little about the Le Cordon Bleu Dusit Alumni Club’s ‘Online Rendez-Vous.’ Which notable alumni have participated or will participate in it?
2021 is the year of our people, our network, and our strengths. The Le Cordon Bleu Dusit Alumni Club has been expanding for years, and we promote regular ‘Online Rendez-Vous’ to build engagement with them, wherein various alumni give interviews, share their experiences on our Alumni Talk project, and more importantly, let the world know their success in projects worldwide.
Le Cordon Bleu Dusit’s first alumni story that we’ve shared is that of Ms. Chutima Trakulkitcharoen, the CEO of Nai Ouan Yentafo Bateng Sao Chingcha, a Michelin Guide Restaurant Thailand since 2018.
Le Cordon Bleu Dusit
4, 4/5 Central Tower, 17th-19th Floor, CentralWorld,
Ratchadamri Road, Pathum Wan, Bangkok 10330
Open Mondays to Saturdays from 9am to 6pm
Tel: +66 2237 8877