Food Photography


Le Cordon Bleu Culinary Institute

Le Cordon Bleu is present in 15 countries with more than 27 schools attended by more than 20,000 students annually

The schools employ 450 chefs, including 80 Master Chefs.


Beignets de Gambas

Lois Siegel photographed a series of food photos
for a textbook,
"Cuisine Foundations,"
 by Delmar Cengage Learning.
 

Classic Recipes
The Chefs of Le Cordon Bleu

©Photos by Lois Siegel
Lighting by Victor Turco


Photo by Victor Turco


Chicken Stock


Veal Stock


Beignets de Gambas


 Omelette


Veal Stock (Tomato Sauce)


Quiche Lorraine


Step-by-Step


Pasta Dough


Deboning a Chicken


Crab Gratin


Profiteroles With Chocolate

Photographs Courtesy Delmar Cengage Learning.
2010 Le Cordon Bleu International Inc. All rights reserved. 


Photographs


Lois Siegel's Home Page