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


Veal Stock (Tomato Sauce)

Quiche Lorraine


Pasta Dough

Deboning a Chicken

Crab Gratin

Profiteroles With Chocolate

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


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