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Last week Le Cordon Bleu London spent two days at Whole Foods Market on High Street Kensington between 13th and 14th of January, where we showcased our Chefs’ skills and expertise, and kept the bustling shop’s customers informed about the wide variety of programmes that we have to offer at our school.
The Le Cordon Bleu stand was unmissable as it was located right in the middle of the store’s main entrance, and as the customers came in, not one of them could resist the temptation of our enticing tasters. The savoury option was a seaweed and chia seed cracker with a beautiful broccoli dip. And this was no ordinary broccoli dip as it contained luxurious wholesome ingredients such as macadamia nuts, avocado oil, and stem ginger.
The sweet taster was a sumptuous apricot and rosemary macaroon which definitely went down a treat. Whole Foods Market’s customers got to see our talented Teaching Chefs at work, as they put together the finishing touches of the delectable tasters and answered everyone’s culinary related questions.
On the Friday evening we held a ticketed event in partnership with Whole Foods Market at the Kensington store, with the tickets selling out well in advance! Our Chefs demonstrated classical culinary techniques and creative recipes with a consideration for nutrition. And of course all of the quality ingredients that our Chefs used to create their dishes, was generously provided by Whole Foods.
Our Cuisine Chef Reginald Ioos, made a Tahitian Ceviche, containing coconut milk, ginger and tabasco, which he served in a beautiful banana leaf boat. And this was paired with the perfect beverages by Matthieu Longuere MS, our Wine Development Manager and lecturer on our Diploma in Wine, Gastronomy and Management. He chose Mionetto, Prosecco DOC Treviso, extra dry and Hattingley valley, Classic Curvée, 2013 which he said were:
“Crisp and dry with the bubbles to balance the citrusy, light and fresh snapper, and mellow down the subtle heat from the ginger and tabasco.”
For dessert our pâtisserie Chef Nicolas Houchet showed our guests how to make a really innovative dish; Vegan and Gluten-free Dark Chocolate Brownie, Raspberry Hibiscus Gel, Citrus Meringue and Chocolate Soil. Instead of using butter in the brownies Chef Nicolas used a mixture of nuts, which are known for the good fats which they contain. Another interesting little twist that Chef used was replacing egg whites with Aquafaba (chick pea water) in the meringue, and no one could notice the difference!
Both of the healthy dishes that were prepared for our guests on the night are examples of recipes that are taught on our Diploma in Gastronomy, Nutrition and Food Trends, which is a course that encourages culinary creativity with a consideration for health and nutrition.
Overall our visit to Whole Foods Market was really fun and a great success. We would like to send a big thank you to Whole Foods for their hospitality, and providing us with the premium ingredients needed for our Chefs to create their tasty nutritious dishes!
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