The Art of Tempering Chocolate

by SEBASTIEN LAMBERT

Technical Director / Head Pâtisserie Chef Lecturer at Le Cordon Bleu New Zealand

 

Le-Cordon-Bleu-1747You love chocolate, so you need to find out how to make it!

Mastering the art of tempering chocolate is an important step to obtain the best quality.

Learn the secrets of chocolate with French Chef Sébastien Lambert, in the Chocolate Culinary Theatre.

 

Born in Ernée, in the North-Ouest of France, Chef Sébastien Lambert began his career after completing a Certificat d’Aptitude Professionnelle (CAP) in pâtisserie. He developed his culinary skills while working in France for four years. Then continued his career internationally – in the UK, in New Zealand, in Australia and in Ireland. In 2012 he joined the select staff of teaching chefs at Le Cordon Bleu New Zealand in Wellington.

 

 

LCBlogoFor over 120 years the name Le Cordon Bleu has been synonymous with culinary excellence. They offer intensive training for aspiring chefs and students alike who covet a career in the food and hospitality industry. They combine the very best of new world innovation and local cuisine with the principles, techniques and artistry of the French traditions.

 

Where
Chocolate Culinary Theatre
Te Papa, Soundings Theatre, Level 2
This presentation is part of a one-hour looping show. Come in anytime!

 

You may also like