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Upcoming Classes

All Classes

The Schedule

22
Apr
6:00 PM till 9:00 PM
Menu -Creamy Chicken Alfredo - Pasta From Scratch - Chocolate Fondant with Vanilla Ice Cream
24
Apr
6:00 PM till 9:00 PM
MENU - Smashed Burger - French Fries - Special KL Burger Sauce - Churros
25
Apr
6:00 PM till 9:00 PM
Menu - Grilled Chicken Fajitas - Tortilla Bread From Scratch - Sour Cream - Authentic Pico De Gallo - Guacamole
26
Apr
6:00 PM till 9:00 PM
MENU - Edamame - Sushi Rice - Salmon Avocado Roll - Crunchy Crazy Crab - Maki Crab
29
Apr
6:00 PM till 9:00 PM
MENU - The Unique Entrecôte Formula - The Famous Café De Paris Sauce - French Fries - Choux a la Creme
02
May
6:00 PM till 9:00 PM
MENU - Stir Fry Shrimps with Vegetables - Steamed Rice - Vegetable Gyoza
03
May
6:00 PM till 9:00 PM
Menu -Creamy Chicken Piccata with Rosemary Smashed Potatoes - San Sebastian CheeseCake with Chocolate Sauce
08
May
6:00 PM till 9:00 PM
MENU - Lasagna From Scratch - Sauce Bolognaise - Sauce Béchamel - Tomato Bruschettas
09
May
6:00 PM till 9:00 PM
MENU - Chicken With Creamy Sauce - Mashed Potatoes - Fondant Au Chocolat with Ice Cream
10
May
6:00 PM till 9:00 PM
MENU - Edamame - Sushi Rice - Crab Salad - Salmon Avocado Roll - Crunchy Crazy Crab
Meet our

Cooking Instructors

Carolina Abiassaf

Lebanese native-born in Venezuela, Chef Abiassaf holds a degree as an international chef and is registered in the Asociación de Chefs, Cocineros y Afines de Venezuela (Venezuelan Chef Association), certified in kitchen management by the Academy of Culinary Professionals of the Americas, and certified by Pan-American Forum of Gastronomic sciences. Teaching for the past 5 years, Carolina has been tutoring students’ last restaurant projects and is also specialized in baking, cured meats, and neuro gastronomy.

Cesar El Khoury

Cesar El Khoury’s life has been defined by a profound transformation. With a strong background in biochemistry and 13 years of experience in the pharmaceutical industry, he found himself at a crossroads when circumstances in his native Lebanon forced the closure of his company and left him unemployed. Instead of yielding to adversity, Cesar used this setback as an opportunity…

Elie El Hajj

Chef Elie’s culinary journey began in the warmth of sharing home-cooked meals with loved ones. Workshops sparked his love for French pastry, leading him to master both French and Lebanese savory cuisines. Working in various restaurants and hotels provided him valuable experiences before, Le Cordon Bleu Lebanon became his next stop, where he earned the prestigious Grand Diplôme, mastering both…

Linda Youssef

Chef Linda Youssef, a culinary virtuoso blending Lebanese and French heritage. Her passion for cooking blossomed early, crafting harmonious dishes from family traditions and refined techniques. A “Le Cordon Bleu graduate”, she artfully combines flavors and textures, creating a unique culinary symphony. Embracing local ingredients, sustainability, and creativity, her creations tell captivating stories of cultural fusion. Warm and engaging, Chef…

Samar Antoun

Samar is a chef and food photographer who graduated from Le Cordon Bleu. Her journey began after she finished her master’s degree in food technology and struggled to find a job; she started to grow her interest in food photography and learning how to cook. She created her own Instagram page @chefsamarantoun and started to share delicious food she made,…