WGSHA July 22, 2024: Final-year Bachelor of Hotel Management students at #WGSHA had hands-on experiential learning during the Culinary demonstration by Cuisine Teaching - Chef Marco Ardemagni from Le Cordon Bleu London.

Chef Marco Ardemagni, presently associated with Le Cordon Bleu as a teaching chef, started his culinary career at 14. In his professional career, he has worked with various Michelin-starred restaurants like Ristorante. Dolada, Ristorante Innocenti, Ristorante Perbellini, The Dorchester Grill Room., The Caesar restaurants, Sushisamba London, and the luxury collection hotel – The Langley in Buckinghamshire. As part of the Demonstration, Chef Marco recreated the dishes - Roasted Poussin, Fondant Butternut Squash, Dark Chocolate, and Madeira Jus.

Chef Marco demonstrated various techniques for processing the whole chicken, including basic stock and sauce, mousse, etc. As part of the demonstration, students learned how to Process whole chicken to boneless chicken and then make stuffed chicken roulade, a boneless breast with skin into cones. With the trimmings, they learned to make the Stock into Jus. They also learned the intricate technique of making chicken mousse and butternut squash fondant.