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Le Cordon Bleu News, 10/11/2013
Acclaimed British Chef Hosts Culinary Demonstration
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Acclaimed British Chef Hosts Culinary Demonstration
Le Cordon Bleu London welcomed award-winning chef Sophie Wright to our London Centre of Excellence on Thursday 10th October, to host a culinary demonstration exclusively for our students.
Chef Wright created superb dishes of venison wellington with chestnut, mushroom and cranberry stuffing served with game chips; rich venison ragu with pappardelle pasta; and pan fried medallions of venison served with roasted squash and parsley tabbouleh with fresh salsa verde dressing. Following the demonstration, students were invited to taste the dishes created.
In 2006 aged just 20, Chef Wright became one of the country’s youngest head chefs at the fashionable Beach Blanket Babylon, Notting Hill. Since then, Chef Wright has completed various freelance projects and been heavily involved in high-profile food campaigns including The Craft Guild of Chefs and the BBC Food Show with Sopexa.
Chef Wright has also competed for the British Culinary Academy competition team at international level, and has earned numerous national and international medals including a Culinary Olympic Silver in 2009.

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