On Saturday 29th June, Le Cordon Bleu London will host its first ever Summer Festival 2019. The festival will include demonstrations throughout the day hosted by top chefs in the industry. Demonstrations are included in the £5 general admissions ticket price, with limited places available on the day on a first come, first served basis. You can register your interest for each demonstration in advance.
To register your interest in advance for any of these demonstrations, please purchase a £5 general admission ticket for the relevant time slot. Limited spaces are available on the day, allocated on a first come, first served basis.
Demonstrations are free to attend provided you have purchased a ticket granting entrance to the festival.
Your link to register your interest will be emailed to you once your general admissions ticket has been purchased.
Originally from Kolkata, Asma Khan relocated to Cambridge in 1991, before completing her law degree and PhD in British Constitutional Law at Kings College London. Cooking was her passion and Asma registered for a food business, which began life as a supper club in her home in Kensington in 2012. In 2015, she opened a pop-up in Soho to much acclaim, and Darjeeling Express the restaurant opened its doors in June 2017, perfectly positioned in Kingly Court, Carnaby in central London.
Voted ‘Female Entrepreneur of the Year’ at the Asian Restaurant Awards and ‘Entrepreneur of the Year’ in the Asian Women of the Year Awards, Asma's debut cook book Asma’s Indian Kitchen was published by Pavilion on 4th October 2018. Amoung her other accolades, Asma is also the first British chef to feature in the Emmy nominated Chef's Table by Netflix.
Canadian born Anna Hansen MBE studied in New Zealand before traveling the world, ending up in London at the age of 22. She was first introduced to professional kitchens as a kitchen porter at The French House, Soho, securing the job from her housemate at the time ran the restaurant. During her time at The French House, she rose up the ranks, holding multiple positions in the kitchen until she became head chef.
After experience as Sous Chef in Green Street restaurant and private-members club the Sugar Club, Anna opened The Providoes with Peter Gordon, whom she had worked with for much of her career. In 2005 she left The Providores to open her own restaurant, The Modern Pantry. Following the release of her first cookbook, The Modern Pantry, based on the work of the restaurant, she was appointed as a Member of the Order of the British Empire (MBE) in 2012.
Born in Malaysia, Scully grew up in Sydney and has worked in the Middle East, Russia and Europe. After moving to Britain in 2004, Scully began working with Le Cordon Bleu alumnus Yotam Ottolenghi's team in 2005 at the outpost in Islington. He moved to Nopi as Head Chef when the restaurant opened in 2011 and remained at the helm until 2017. In March 2018, Scully opened his first solo venture, Scully in St James' Market in London, which has quickly gained praise and recognition in London and nationally.
Born in the small coastal town of Varkala, Rakesh Ravindran Nair rejected social norms and spent most of his childhood in the kitchen helping his mother. It is here he first discovered his passion for food, but it wasn’t until after a straight-laced degree in mathematics at Kerala University and a post-graduate diploma in computer applications, that he rediscovered his love of cooking with old friends who work in the hospitality industry.
Rakesh Nair first met Vivek Singh in Delhi in 2002, where the two chefs bonded over their love of combining Indian flavours with western culinary styles, and it wasn't long before Vivek asked Rakesh to join his team at The Cinnamon Club as Chef de Partie.
Over the past ten years, Rakesh has continued to evolve as a chef, moving from Sous Chef to Senior Sous Chef and finally Head Chef, where he now oversees a twenty-strong team at The Cinnamon Club.
Following his graduation from Le Cordon Bleu London in 2004, Kerth Gumbs started his career in one of London’s iconic Sir Terence Conran Restaurants. He then went on to work with top celebrity chefs such as Tom Aikens and Joël Robuchon, where he opened London’s first L’Atelier de Joël Robuchon restaurant.
Curious to explore the business side of the hospitality industry, Kerth worked for London’s most successful restaurateurs Chris Corbin and Jeremy King, followed by a position at a five-star Hilton Hotel. During these years, he was also involved in various events including charity events and Taste of London, as well as dinners for members of the Royal Family and high-profile celebrities.
Kerth joined Jason Atherton’s new venture Esquina in Singapore, spending two years in Asia learning new flavours and techniques, before returning to London as Senior Sous Chef at The Arts Club. It was from here that Kerth moved to Ormer as Head Chef in 2016, where, alongside Michelin-starred chef Shaun Rankin, he is responsible for all operations and oversees the team of 30.
Peruvian born Robert Ortiz began his career in Peru’s capital Lima at Costa Verde, before making the decision to relocate to London. It wasn't long before The Landmark Hotel hired him and this is where he developed his skills further under their talented senior chefs, before he moved on to the Four Seasons, Canary Wharf. It was here that Robert first met Le Cordon Bleu alumnus and fellow Peruvian, Virgilio Martínez and turned his attention more to the European-Latin American cooking he is now best known for.
After some time back in Peru where he developed his understanding of his native cuisine with a broadened understanding of cooking technique, Robert returned to London in 2012 where he met up with Virgilio Martínez at his restaurant Lima.
Robert Ortiz received the ultimate culinary recognition in 2013 when Lima was awarded a Michelin star under his watchful eye. When sister restaurant Lima Floral opened in London in 2014, Robert Ortiz took on the responsibility of Executive Chef for both the new branch and the original Lima London.
Copyright © 2019 Le Cordon Bleu International B.V. All Rights Reserved.