Posts Tagged ‘Cordon Bleu’

Christina Huang in Istanbul

Monday, February 12th, 2018
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Christina Huang in Istanbul
Photograph courtesy of Michel Fortin

Christina Huang is chef and co-founder of Zaoka, a restaurant serving Taiwanese fusion cuisine near the popular Mouffetard street market in the 5th arrondissement of Paris. She was recently invited by the Cordon Bleu in Istanbul to give a talk on the topic of international gastronomy trends.

Huang graduated from the Cordon Bleu in Paris with a Grand Diplôme, a two-track program that trains students in both pastry and cuisine, in 2015. Following her graduation, she went on to found a restaurant that serves Taiwanese fusion cuisine. We dined there in mid-December 2017 and posted a review to our Paris Insights restaurant review page (sign in to gain access to the review).

Huang received a diploma in Chinese literature in her native Taiwan and went on to study management at a business school in London. She worked for a while in the fashion and luxury trade before realizing that her true calling was gastronomy. Consequently, she enrolled in the Grand Diplôme program at the Cordon Bleu. The rest is history!

Travelers to Paris will enjoy dining at Zaoka. Try the Gua Bao, a steamed bun containing tender, braised pork belly garnished with stir-fried pickled mustard greens and ground peanuts.

Bon appétit!

Zaoka
3, rue des Patriarches
75005 Paris
Open Wed 7:30 p.m. – 10:30 p.m. Thurs to Sat noon – 3:00 p.m. and 7:30 p.m. – 10:30 p.m.
Metro: Censier-Daubenton (Line 7)
Telephone: 06.67.59.67.82

How to Make a Candy Sculpture (A Demonstration at the Festival du Livre Culinaire)

Wednesday, April 17th, 2013
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Cordon Bleu Chef Jean-François Deguignet Making Candy Sculpture

Cordon Bleu Chef Jean-François Deguignet
Photograph by www.DiscoverParis.net

Start with several differently-colored globs of candy and heat them with a hot-air blower so that they becomes pliable.

Making Colored-candy Strips

Sticking Log Strips Together
Photograph by www.DiscoverParis.net

Roll the warm candy into log strips, and then press differently-colored strips together. If the strips don’t stick, use the hot-air blower to re-warm the candy until they stick.

Cutting Candy Strips

Cutting Candy Strips
Photograph by www.DiscoverParis.net

Use scissors to cut the joined log strips to the desired length.

Cutting Flattened Strips

Cutting Flattened Strips
Photograph by www.DiscoverParis.net

After joining several differently-colored log strips together, flatten them, and then use a knife to cut them to the desired length. To make a clean cut, heat the edge of the knife with the hot-air blower.

Working with the Flattened Strips

Working with the Flattened Strips
Photograph by www.DiscoverParis.net

Depending upon the effect that you want to achieve (a bow, for example, or a flower) take long, flattened strips and twist them into the desired shapes.

Assembling the Sculpture

Assembling the Sculpture
Photograph by www.DiscoverParis.net

Assemble the ribbons, bows, and other shapes that you have created into a sculpture. Use the hot-air blower as necessary to get the pieces to stick together.

Finished Sculpture

Finished Sculpture
Photograph by www.DiscoverParis.net

Et voilà!

Another Finished Sculpture

Another Finished Sculpture
Photograph by www.DiscoverParis.net

These candy sculptures were created by Chef Jean-François Deguignet of Le Cordon Bleu cooking school at the Festival du Livre Culinaire, held from February 22 – 24 this year at the Carrousel du Louvre.

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