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Le Cordon Bleu News, 08/03/2015
Meet Circle Wong
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August 2015

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Meet Circle Wong - Café Le Cordon Bleu
Meet Circle Wong
Once Le Cordon Bleu London student, Circle is now responsible for the sweet treats at our Café.

1. What did you study at Le Cordon Bleu London?

I studied the Pâtisserie Diploma and graduated in 2014. I was looking for jobs straight away and was asking Chef Julie for interview tips, but then the position as Commis Chef at Café Le Cordon Bleu arose and I snapped it up!

2. How does it feel to now be working here?

I had always wanted to come to Le Cordon Bleu from when I was small, but I never thought I would be able to work here. I had two other job offers, but I turned them down to take the position. I’m so happy to arrive at work ever morning, there are tough days but I love my job... and not many people can say that!

3. What is a typical day like for you?

It is an early start! I am at the school by 5:30am so the first thing I do is start the bake off, where I will freshly bake the muffins and cookies. That is the most important task of the day - to make sure that our customers and students have something to eat for breakfast. Once this is done I will finish off the rest of the products, for example filling the éclairs, glazing the mousse and decorating the cakes. Once they are looking beautiful, I bring them down to the Café

After that, I begin my mise en place and prepare for the next day, by baking the éclairs and preparing the macaroon shells.

My day finishes around 2/3pm and I’ll be asleep by 9pm.


Cafe Le Cordon Bleu

4. What are the best parts of the job?

Coming to work at Le Cordon Bleu London means that I’m learning every day. There are of course challenges, but I also get to work closely with the Master Chefs, who are so approachable. They share their advanced techniques and show me how I can work more efficiently. Not every work place can say they provide that! 

Another great bonus that comes with my job is being able to get involved in food development and creating new items for student events or seasonal celebrations like Valentine’s Day, Easter and Christmas.

5. How does it feel to be making products for the Café?

Because I was a previous student, it’s a lovely feeling to know what goes on behind the scenes. I used to look at the display in the Café and wonder where it all came from, and now it’s me creating the sweet products! It feels great when all the chocolate cookies sell out.

Chocolate cookies at Cafe Le Cordon Bleu

6. What do you find most stressful?

I don’t find anything stressful, but I have had to work on my time management. I am the only person looking after all the sweet items in the Café so I have to be well-organised. If I don’t plan ahead and there are no macaroons it’s down to me. I don’t see this as stress though, it’s just self-development.

7. What products have you most enjoyed developing?

I thoroughly enjoy developing products, especially those that fit the season. For example creating Easter buns, creating new items with summer fruits, and incorporating winter spices such as ginger and cinnamon into the products. It is so rewarding to perfect a recipe. 

8. What’s your favourite item in the Café?

That is such a difficult question! I love them all and I know how much hard work goes into each one... but if I had to pick one I would say the lemon loaf. It’s nothing fancy, but it’s simple and delicious.

9. What’s been your proudest accomplishment since working at Café Le Cordon Bleu?

Every day I make sure I speak with the Café staff to check they were happy with the day and that all the customers have been satisfied. One day I went to check as normal and they said that a lady from the USA had come in for a coffee and also had a piece of lemon loaf. Once she had tasted it, she couldn’t believe how delicious it was, so instead of having another slice, she bought all three loaves that I had made for the day back to America with her to share with the family.  I couldn’t believe it! It was such a lovely compliment that she enjoyed the cake so much. It was quite something that I haven’t even been to America but my cakes have!

10. What do you think is the most important tip for successful baking?

Practise makes perfect! Especially when baking, for every mistake there is a reason. You must understand why things went wrong, learn from it and make it better. But my ultimate top tip is to have accurate scales.


You too could have the chance of joining Circle and create products for Café Le Cordon Bleu. We are looking for a Commis Chef to join the team! The position will be based in our new dynamic finishing kitchen, producing products for Le Café Cordon Bleu.

All you need is a Le Cordon Bleu Grand Diplôme, Diplôme de Cuisine or equivalent, be able to work in the UK, be self-motivated, organised, good personal discipline and of course be a good team player.

If you think you would be the icing on the cake, then please email your details to

Or come and try one of Circle’s delights at the Café:

Café Le Cordon Bleu is open Monday – Friday: 7:30am- 6:30pm, Saturday: 8am – 3pm and Sunday: closed.


For more information

Le Cordon Bleu London
  Email or use the online form
  Call +44 (0) 207 400 3900
  Address 15 Bloomsbury Square
London WC1A 2LS

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