Well, here's a deal: For $125 you can make your own lunch. Cordon Bleu’s clues
on how to cookOK, you'll learn to make your own lunch, and we're not talking tuna sandwiches here. At Le Cordon Bleu Gourmet Workshops in the kitchen of La Mer at the Halekulani, you'll learn classic French techniques and whip up a meal of Honey-Lacquered Duck Breast, or perhaps Roasted Lamb Basquaise, which you then get to eat.
Your instructors: Yves Garnier, chef de cuisine at La Mer, and Patrick Martin, vice president of culinary education development for Le Cordon Bleu.
Martin says the chef-instructors of Le Cordon Bleu believe French methods are among the world's best culinary techniques, yet are "trying not to be stubborn French people and to be very open to the international community."
Le Cordon Bleu has schools all over the world, and its students are an international mix, Martin says. They learn to use traditional French techniques as their tools and as chefs adapt those tools to the foods and customs of any land.
"We think that international cuisine is the future ... We have to grow up with the world."
Classes are 9 a.m. to 2 p.m. daily through Sunday. The duck menu will be taught Friday and Sunday; the lamb menu tomorrow and Saturday. Classes are limited to 15. For reservations call 923-2311, Ext. 5300.
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