Diploma in Culinary Management Relaunched
Le Cordon Bleu London is delighted to announce that the Diploma in Culinary Management has been re-designed and enhanced to represent the most up-to –date ...
Chef Florence prepared a selection of stunning desserts, showcasing the fruit-based products available from Andros Chef and enhancing the delicious, natural fruit flavours and sweetness.
After gaining experience as Chef de Partie at the Château de Montvillargenne**** in Gouvieux, she worked at prestigious Westin Paris-Vendôme Hotel**** alongside Chef David Réal.
Vice World Champion in pastry and confectionary, she also won a silver medal at the World Skills competition in 2015 in São Paulo.
In 2022, the pastry chef became World Champion of Confectionary Arts in a duo with Chef Alexis Beaufils.
After creating the dessert menu for Christophe Hay’s restaurant Fleur de Loire**, she is currently a consulting pastry chef and a partner of Andros Chef.
If you want to learn how to make beautiful pastry products like those created by Chef Florence, browse our programmes and courses and start your culinary journey today.
Le Cordon Bleu London is delighted to announce that the Diploma in Culinary Management has been re-designed and enhanced to represent the most up-to –date ...
These candy corn biscuits are a variation on the classic French sablé dough. With layers of yellow, orange, and white designed to capture the shape and colour ...
Le Cordon Bleu London recently spent a weekend in Scotland, hosting four live culinary demonstrations in the stunning surroundings of Edinburgh's Royal Botanic ...
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