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              Gilad Peled
              Grand Diplôme®

              alumni gilad peled success story

              Gilad Peled reflects on his training at Le Cordon Bleu London


              We speak to fellow alumnus Chef Gilad Peled who studied the Grand Diplôme® at Le Cordon Bleu London between 2004 and 2005. He is now the Head Chef at Le Pressoir d'Argent - Gordon Ramsay’s latest restaurant in Bordeaux - which has just been awarded its first Michelin Star just months after opening.

               

              Can you share with us your journey since graduating and how you become the head chef of “Le Pressoir d'Argent, Gordon Ramsay’s latest restaurant in Bordeaux?

              During my time at Le Cordon Bleu London, Master Chef Yann Barraud, sent me to Michel Roux who accepted me at Le Gavroche, even though I was still attending classes five days a week. This was a real eye-opener, which also happened to come along at just the right time, as I could practice and learn classic cuisine at its best simultaneously.

              After graduating I wanted to work at the best restaurant in London and at the time, and still is Restaurant Gordon Ramsay. From the moment I stepped foot inside, I felt like I belonged. I was fortunate enough to have the opportunity to work at such an amazing place and learn from Chef Clare Smyth, who became my mentor and friend.

              Being a part of Restaurant Gordon Ramsay gave me the opportunity to train at some of the city’s finest restaurants which included The Square and Alain Ducasse at The Dorchester.

              I left London to return back home to Tel Aviv, to take on my first position as a Chef. Later on I worked in Prague and finally in Switzerland where I was Executive Chef at Relais & Chateaux hotel in the Swiss Alps.


              In order to succeed you must work hard and push yourself all the time.

               How do you feel Le Cordon Bleu has shaped your career?

              I think Le Cordon Bleu London can give a terrific solid base for a young cook. The knowledge of classic techniques that’s passed on by the Master Chefs will give any student the platform to develop and evolve their own style.

               

              What was your favourite part of Le Cordon Bleu training?

              I can’t put my finger on one memory, as it was all a great experience. Learning with different people from around the world who all share the same love and passion for food and cooking is very special. I gained some very valuable lessons from the brilliant chefs!

               

              Do you have any advice for people who want to follow in your footsteps?

              In order to succeed you must work hard and push yourself all the time. After graduating from Le Cordon Bleu, find a nice restaurant where you believe in the food and the chef, start from the bottom and work your way up. Never stop learning, never slow down, never stop to dream and don’t take any shortcuts because you’ll regret it.

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