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Le Cordon Bleu Newsletter
London
March 2014
5 Questions about our Diploma in Culinary Management
Shona Jamieson - UKSA winner
Chef Julie Walsh at the Cake Show in Italy
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls
Kneading dough
Meet Guan Chua - Diplôme de Cuisine, 2013
5 Questions about our Diploma in Culinary Management
Our programmes

Elaine McCarthy is Culinary Management Lecturer at Le Cordon Bleu London. We meet with her so she can talk to us about the new progamme launched at the school: Diploma in Culinary Management.

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Shona Jamieson - UKSA winner
UK Scholarship

Following an exciting Grand Final event on Thursday 27th February at our London institute, Le Cordon Bleu is thrilled to announce the winner of this year’s UK Scholarship Award.

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Chef Julie Walsh at the Cake Show in Italy
Our chefs

On 22nd and 23rd March, Chef Julie Walsh will host several demonstrations at The Cake Show in Bologna.

>Read more

 
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls
Recipe

Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.

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Kneading dough
Techniques

Kneading is very important to distribute the yeast and allow gluten to develop. Le Cordon Bleu Chefs reveal the secrets of kneading dough.

 

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Meet Guan Chua - Diplôme de Cuisine, 2013
Success Story

Guan Chua chose to pursue his passion for the culinary arts by applying for our Cuisine Diploma in 2013. Discover what Guan has achieved since graduating.

>Read more

 
 

 

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Le Cordon Bleu London
 15 Bloomsbury Square
 London WC1A 2LS - UK

T: +44 (0)207 400 3900
E: london@cordonbleu.edu
W: www.lcblondon.com

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Videos

Le Cordon Bleu London
Presentation Video

La Boutique

This set of Wüsthof knives contains a 20cm chef's knife, 9cm paring knife and a 20cm slicer. The essential knife set for any serious kitchen.

Events

UCAS conventions in Bristol and London


Getex fair 9-11th April


Open House: 26th March

Latest Recipes

Banana tart tatin with salted caramel ice cream


Duck leg with horseradish mushroom dumpling in a sealed casserole


 

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