Le Cordon Bleu, School of Hospitality & Tourism channelised the festive spirit, with their most awaited ceremony of the year with the students and faculty members coming  together to craft the quintessential Christmas Cakes, heralding the delightful onset of the holiday season. The chefs masterfully combined 130 kg of sumptuous dried fruits, premium nuts, and a generous 30 litres of fine rum and brandy to create the cakes.

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