Alumna Elisha Shek
Diplôme de Pâtisserie
Alumna Elisha Shek moved from Hong Kong to London in 2012 to fulfil her pastry dreams. After graduating from Le Cordon Bleu London with a Diplôme de Pâtisserie in 2013, she worked at Michelin-starred restaurants and hotels around the capital including Yauatcha, Dinner by Heston, Mandarin Oriental and well-known bakery, Lily Vanilli.
Elisha founded Lady Madeleine in Manchester right before the 2020 lockdown. She started with the classic little seashell cakes, finishing them with new inventive flavours, and now her business incorporates top selling fresh cream cakes, buttercream cakes, soft chiffon sponges, Basque cheesecakes and seasonal products throughout the year.
In May 2023, Elisha opened her own dedicated bakery in Manchester, which she credits as her biggest achievement to date. We caught up with Elisha to find out more about her culinary journey.
What made you decide to train in the culinary arts?
“I used to bake cakes for my friends and family all the time which they enjoyed a lot, and this encouraged me to learn more.”
Why did you choose to come to Le Cordon Bleu London?
“The Diplôme de Pâtisserie at Le Cordon Bleu London offers different techniques and skills that I was interested in.”
How did your culinary training studying at Le Cordon Bleu London help you to start your career?
“The techniques, skills and confidence I gained from Le Cordon Bleu helped me to look for the jobs I never thought I would have the belief or knowledge to apply for.”
What advice would you give to someone looking to follow in your footsteps?
“If you find your dream or goal, don’t hold it back. The future in in your hands.”
What does Le Cordon Bleu represent for you in a few words?
“The happiest place. I met a lot of friends from different countries and without studying at Le Cordon Bleu I wouldn’t be where I am now.”
How would you describe your current role?
“I am the owner and a baker at Lady Madeleine UK.”
How did you get into this role?
“After years of working at Michelin-starred restaurants and hotels I wanted to have my own bakery.”
What does your day-to-day look like?
“My day-to-day job is baking fresh cakes, training staff, development, and dealing with customers.”
What is the most challenging aspect of your job?
“The most challenging aspect is dealing with paperwork and all the extra things to do that I didn’t realise when I worked as a chef.”
What is your inspiration?
“I wanted to create something that people had never tasted.”
Do you have anything exciting coming up in the future?
“I am still thinking about how to expand and get more people to taste my cakes.”
Inspired by Elisha's journey? Find out how you can follow in her footsteps by finding out more about our Diplôme de Pâtisserie, or by visiting our programmes page to view the full list of courses available and start your culinary journey today.
