Le Cordon Bleu London - Newsletter April 2016

Summer is coming...

 
Summer cooking courses at le cordon bleu london

Summer cooking courses

With spring well on its way, it is now time to start planning your summer! From classes of just a few hours to formally accredited 7 week courses, you should be able to find the cooking course that would suit you best.

View our SUMMER Courses
 
Meet Elaine McCarthy

Meet Higher Education Lecturer, Elaine McCarthy

Before joining Le Cordon Bleu in London, Elaine secured positions both as chefs and manager for a variety of establishments including Michelin star restaurants as well as 5 star hotels. Her passion for creativity and management brought her to develop two of our most innovative diplomas: Diploma in Culinary Management and Diploma in Gastronomy, Nutrition & Food Trends.

Meet ELAINE
 
Learn the French Classics: Boeuf Bourguignon at Le Cordon Bleu London

Featured short course
Tastes of Asia: Thailand

Learn to cook your way around Thailand with our one-day course!
Under the guidance of one of our Master Chefs you will discover the skills of balancing flavours whilst also learning fundamental Thai cooking techniques.

Book now
Alumna Hideko Kawa from Le Cordon Bleu London

Success Story

With almost 25 years of culinary expertise in fine dining, Le Cordon Bleu London Pâtisserie Alumnus Emil Minev is Executive Chef of Shangri-La Hotel, at The Shard, London, leading a brigade of 60.

Watch the video
 
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Open House, Meet us in China
and a delicious recipe

 
Meet us in China

Meet us in Shanghai and Beijing

We will be attending China International Education Exhibition Tour 2016 in Beijing and Shanghai. Meet our team to discover your culinary, nutrition and wine education opportunities.

More information
 
Le Cordon Bleu London Open House

Open House

Register today for our next Open House event taking place on 25th May 2016.

REGISTER HERE
 
Caviar Perle Noire at Le Cordon Bleu London

This month's recipe

Veal sweetbreads are highly prized by chefs and connoisseurs for their mild flavor and velvety texture. In this recipe, they are paired with a tangy citrus butter the flavor of which provides a sharp contrast to the delicate sweetbreads. .

Let's cook