Le Cordon Bleu SpotLight, 04/16/2009
"Before coming to Le Cordon Bleu, I had graduated from University in Canada, in pursue of a role in environmental impact assessment. I decided to completely change my career to learn culinary skills – from the bests! Le Cordon Bleu's reputation of excellence made my choice easier. After visiting the schools in London and Paris, I decided it was the perfect place to develop advanced culinary training. I enrolled in a Grand Diplôme at Le Cordon Bleu in London. I wanted to obtain a sound knowledge of both cuisine and pastry!
At the end of this 9-month training, I decided to move back to my hometown of Toronto. I currently work as a Food Consultant specialising in Advertising, Film, TV and print. I also consult for a number of agencies and food companies on recipe development and I act as a public relations spokesperson. I am a regular writer having appeared in many blogs and newspaper articles. Most notably, I am regularly featured in Canada’s National Newspaper –The Globe and Mail in the Lifestyle/Food section.
I am currently in the development stages of a Food related TV programme and am also pitching a Cook Book specialising in food styling and presentation ideas/tips.
My experience at Le Cordon Bleu has proven to be invaluable. Both through my talents taught by the master chefs and leveraging the widely recognizable name! Le Cordon Bleu has brought creditability and is clearly a major cause for my food related successes. The confidence I have in my culinary skills is 100% attributed to the school. Not only are the chefs amazing instructors and prepare you for any culinary career, you will also be forming a network of peers in the industry – which is priceless!"
For more information on Adele Hagan's work, please visit her website www.foodstylist.ca.
For more stories from le Cordon Bleu London students, please visit our Testimonial page. Contact us at firstname.lastname@example.org for more information on our courses and programme. Alternatively, please download our brochure online.