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Upcoming Classes

All Classes

The Schedule

27
May
6:00 PM till 9:00 PM
MENU - The Unique Entrecôte Formula - The Famous Café De Paris Sauce - Accompanied by Delicious French Fries - French Toast With Caramel
28
May
6:00 PM till 9:00 PM
MENU - Coconut Chicken Curry - Steamed Rice - Chocolate Lazy Cake 
29
May
6:00 PM till 9:00 PM
MENU - Fish and Chips - Tartar Sauce - Mixed Green Salad
30
May
6:00 PM till 9:00 PM
Italian Menu - Basil Foglie D'Ulivo From Scratch - Butter Sage Sauce - Cheese Stuffed Tortellini From Scratch - Creamy White Sauce 
31
May
6:00 PM till 9:00 PM
MENU - Mushroom Swiss Beef Burger & Apple Crumble With Ice Cream - 2 beers included 🍻
03
Jun
6:00 PM till 9:00 PM
MENU - Chicken Satay Skewers - Steamed Rice - Thai Mango Salad - Soft Drinks and Beers Included
04
Jun
6:00 PM till 9:00 PM
Italian Menu - Spaghetti Carbonara - Caprese Salad - Soft Drinks and Wine Included
05
Jun
6:00 PM till 9:00 PM
Menu - Chicken Souvlaki with Pita Bread - Authentic Tzatziki Sauce - Greek Watermelon Salad - Soft Drinks and Beers Included
06
Jun
6:00 PM till 9:00 PM
MENU - Sangria - Pastika - Passion Fruit Martini
07
Jun
6:00 PM till 9:00 PM
MENU - Edamame - Sushi Rice - Crab Salad - Salmon Avocado Roll - Crunchy Crazy Crab - Soft Drinks and Beers Included
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,…