William was awarded for his outstanding academic achievement upon completion of the MSc Culinary Innovation Management. This unique master’s degree emphasises on innovation within the field of culinary arts and management and aims to prepare students to shape the future of the industry with a creative, sustainable and entrepreneurial approach. The programme combines the study of culinary arts, business and management in a global context with a focus on innovation, sustainability, customer experience and entrepreneurship.
The award was presented by Ninoska Leppard, Group Personnel & Development Director for Corbin & King, who have provided a fantastic prize for the award. Corbin & King have created some of London’s most iconic restaurants and have made a significant contribution to the hospitality industry.
If you are interested in studying the MSc Culinary Innovation Management or another Le Cordon Bleu course, visit our programmes page to view the full list of courses available to start your culinary journey today.
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
Congratulations to all the students who graduated on 17th June 2016. The pictures of the event hosted at The Hurlingham Club are now available in our gallery.
Keiron Murphy claims winner’s title of Le Cordon Bleu London’s UK Scholarship Award 2016 after all-day final on 2nd June.
Grand Diplôme® student Lorena Salinas Chirinos tells us how she found the transition from workplace to kitchen after an established career.
To celebrate British Tomato week, Le Cordon Bleu London and Great British Chefs held a demonstration and workshop with the help of the Tomato Growers’ ...
Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...
These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.
We hosted an exclusive chocolate workshop and demonstration with London's top chocolatier Paul A. Young and Le Cordon Bleu London Master Chef Julie Walsh.
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