Tokyo Table

Culinary Adventures at Le Cordon Bleu, Tokyo

A Day at the Spa with Your Best Friend

 I’m not in the habit of eating friends, or even roasting them for fun, but today Chef tells us that roast chicken is our best friend.  We are also getting to the midpoint of the course and I think he’s giving hints that this may be our final exam dish.  Either way, I’m looking forward […]

Pasta, Pasta, Pasta

You might be surprised to see that today is all about pasta and pasta sauce.  I was delighted when I read the recipe book for the Le Cordon Bleu program and found a day devoted just to pasta.  My husband was just as thrilled, because now I can use my “must-have” pasta machine.  This beautiful, shiny, awkward […]

A Trip to the Market

Tokyo is a very international city and you can find all the Western ingredients you want, if you know where to look.  The city itself is mad about Western pastries.  You can’t walk 10 feet without seeing a bakery or pastry shop.  Most Japanese grocery stores have a fresh pastry section, but few have the […]

Cuisine Chef or Pastry Chef – Who Am I?

I looked at today’s notes and Chef will be making two of my favorite foods, quiche and apple pie! So many things are familiar in this day, but I’m also hoping to learn a technique for something I’ve always struggled with: moving dough from the rolling surface to the pie plate.  I wonder what technique Chef will […]

er Time, Another Place

Another Time, Another Place

We have been working on this soup for a few days.  Chef says it’s “easy” as long as you follow precise instructions.  Alright, let’s see if that’s possible!  Each day, before we go into the kitchen, we watch a three-hour demonstration of our lesson.  Chef not only shows us the techniques for the recipe we will […]