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Welcome to Le Cordon Bleu London
IN THE NEWS
Chef Mark Best Demonstration
Le Cordon Bleu London welcomed Australian chef Mark Best to the school on Wednesday 2nd May for a demonstration to students, alumni and journalists.
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PROGRAM HIGHLIGHTS
We are excited to declare the start of a programme of short courses at Le Cordon Bleu London, offered for the first time at the Bloomsbury campus. The one-day courses are suitable for those with some experience in the kitchen and complete novices, with no prior knowledge necessary.
Le Cordon Bleu classic cycle teaches students to master the classic French techniques of Cuisine and Pâtisserie in a complete and systematic manner. Le Cordon Bleu curriculum consists of three different levels in Cuisine and Pâtisserie: Basic, Intermediate and Superior.
Les Hautes Etudes du Goût is a unique program to discover the different facets of food and taste through a historical, scientific and economic approach. This course offers a multidisciplinary and comprehensive understanding of gastronomy and the art of the table.
CAMPUS HIGHLIGHTS
March 2012 Graduation Ceremony photo gallery now available
Now available photos from our March 2012 Graduation. The Ceremony was held at the prestigious hotel “The Landmark”, in London. This was the 1st Graduation from our new Le Cordon Bleu London Campus.
Choice Magazine Interview
Choice Magazine has interviewed patisserie student Mary Markovich to discuss how her time at the Bloomsbury campus helped her stay positive during treatment for illness.
Seasonal market salad, crisp vegetables with herb jelly and baby beetroot, gourmand vinaigrette
A completely vegetarian recipe which includes several different new season’s vegetables to welcome in the springtime. An herb jelly adds an extra touch of natural texture and flavor.
Making savory jelly
A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set.
Café Le Cordon Bleu is now open
Internationally renowned Culinary Art school, Le Cordon Bleu, has open its first café in Europe. In a beautifully secluded courtyard around Bloomsbury Square and seconds away from the British Museum, Café Le Cordon Bleu is a part of the brand’s new International Flagship Institute.
Nathalie Delormeau
Nathalie Delormeau graduated from the prestigious Le Cordon Bleu French culinary academy in London at the age of 20. She has always been passionate about the food and creativity that are embodied by the culinary world.
THE LONDON CAMPUS
Tradition. Innovation. Excellence.
Le Cordon Bleu is the most prestigious and established cooking school in the world with 115 years of teaching the highest standards of French culinary techniques. Through its faculty of Master Chefs and industry professionals, students immerse themselves in foundations of French gastronomy developing their palates and personal style, while mastering these fundamentals of cooking.
Opened in 1933, Le Cordon Bleu London has always attracted attention as being the finest school for culinary education and with the ever growing attention to the British food scene the demand for culinary arts training continues to grow.
Courses at Le Cordon Bleu London range from certificates earned in just 11 weeks to the coveted Le Grand Diplôme, a 9 month programme in cuisine and pastry, considered the passport to the culinary world!
Le Cordon Bleu is the only culinary school in London to have obtained the Highly Trusted Sponsor Licence under Tier 4 with the UK Border Agency and recently has obtained IIQ Level 4 accreditation of its’ culinary arts programmes on the UK National Qualification framework.
The Level 4 qualification is one of the highest practical culinary qualifications in the UK and is recognised internationally.
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