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| Print Media - Choice - May 2012 Issue |
| New directions From classrooms to cordon bleu |
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| Print Media - GQ - June 2012 Issue |
| The GQ Lifestyle Guru Culinary coaching at Le Cordon BLeu, London |
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| Print Media - The Independent - April 2011 Issue |
| Let them eat cake! Julie Walsh puts the finishing touches on her replica of Lady Elizabeth Bowes-Lyon and Prince Albert's wedding cake |
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| Print Media - Ryanair - April 16 - May 15, 2011 Issue |
| Rhythm & Bleu Le Cordon Bleu, the most famous cooking school in the world, attracts hundreds of students a year. |
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| Print Media - This is London - April 8, 2011 Issue |
| High tea at the Mandeville Let’s be honest: for decades, the French were the culinary supremacists of Europe. If a dish did not make you sigh, ‘Aah, oui!’, it was about as useful and exciting as a plate of over-boiled cabbage. |
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| Print Media - Vintage secret - March 19, 2011 Issue |
| Le Cordon Bleu High Tea at the Mandeville Of all the social rituals that suggest a more civilised and leisurely bygone era, afternoon tea at a grand London hotel has to be among the worth reviving. |
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| Print Media - Cosmopolitan.co.uk - March 7, 2011 Issue |
| Tea for two Fancy fine dining but not so keen on the price? Mark out some time this Wednesday as students from Le Cordon Bleu's Patisserie Diploma invite you to taste their talents for a steal. |
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| Print Media - It's rude to stare - March 4, 2011 Issue |
| Exclusive Indulgence with High Tea and Le Cordon Bleu Prepare for exclusive indulgence with high tea and Le Cordon Bleu. Taste the creations of London’s newest pastry chefs and treat yourself to a selection of mouth-watering desserts and pastries in the beautiful surroundings of the Mandeville Hotel in Marylebone. |
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| Print Media - Fork - December/November 2010-11 Issue |
| A day in the life of Julie Walsh. There's no time to sit and procastinate when you're juggling the demands of being a chef instructor at one's of London's most prestigious culinary institutions with the delights of motherhood! But top French Patisserie chef Julie Walsh takes it all in her stride! |
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| Print Media - Food and travel - December 2010 Issue |
| Le Cordon Bleu London The first stop for any aspirint chef with a passion for all thins French is Le Cordon Bleu. So intrinsically linked with fine dining and Gallic cuisine is the famed cookery schook.. |
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| Print Media - The Sun - December 2010 Issue |
| Bleu heaven - Cookery school turns up the heat Founded in 1895 in Paris, Le Cordon Bleu is the flagship in cookery schooling. In 1933, London’s owned school opened and, over the past 30 years, countless others have across the world. |
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| Print Media - Marylebone Journal - October/November 2010 Issue |
| Mark Palos, graduate of Le Cordon Bleu London What have you been up to at Le Cordon Bleu in Marylebone Lane? I've just graduated with a diploma in patisserie. Ifound the course really inspiring and learnt so many new techniques. |
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| Print Media - The Guardian - October 2010 Issue |
| Feeling the heat Can our culinary novice stay the course at world-renowned cookery school Le Cordon Bleu |
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| Print Media - Stella Magazine by The Sunday Telegraph - August 2010 Issue |
| My day on a plate Julie Walsh chef instructor The first class, making celebration cakes, begins. I'm constantly talking, answering questions and reinforcing the techniques, so there's no time to eat or drink. I taste their work as I go along |
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| Print Media - Ham & High - August 2010 Issue |
| Cordon Bleu Students put on a super spread The best value afternoon tea in town has got to be at 108 Marylebone Lane.On select dates, the Superior Patiesserie Students at Le Cordon Bleu cockery school in Marylebone show off their new found skills to the public. |
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| Print Media - Etihad Airways Magazine - August 2010 Issue |
| School Dinners While opinions on cuisine are hardly in short supply, true authority figures are a rarity. The staff at Le Cordon Bleu not only know the good from the bad, but are charged with teaching the next generation of chefs how to make the same distinction. |
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| Local News - Gourmand International donated award winning books to Le Cordon Bleu London |
| Le Cordon Bleu London has received a generous donation of award-winning cookbooks from Gourmand International. |
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| Local News - Chef Mridula Baljekar Demonstration at Le Cordon Bleu London |
| Chef Mridula Baljekar was at Le Cordon Bleu London for a demonstration to the students |
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| Techniques - Technique - 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. |
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| Local News - Korean Documentary about Le Cordon Bleu London |
| Award winning producer makes documentary about his experience at Le Cordon Bleu London. The program was titled “The birth of a chef”, and focused on “500 days at Le Cordon Bleu London”. |
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