A Taste of Le Cordon Bleu Open House

We are excited to invite you to join us for a very special Saturday Open House event at Le Cordon Bleu London institute to discover our industry leading Cuisine and Pâtisserie programmes. With separate pastry and cuisine demonstrations taking place, it provides an excellent chance to meet some of our Le Cordon Bleu Master Chefs and ask them any of your burning questions. Our student liaison team will also be on hand to help explain the applications process and answer any further questions you may have.

With current students and Le Cordon Bleu alumni on hand to provide you with an insight into student life, this Open House will provide you with access to all the programme information you could need. During the event there will be a practical demonstration lead by Head Cuisine Chef, Eric Bediat, and a pastry demonstration lead by Deputy Head Pâtisserie Chef Jean-François Favy. Both will showcase some of the skills and techniques taught on the respective diplomas.

Experience the precision and artistry of French gastronomy as our master Teaching Chefs prepare a signature dish from our Diplôme de Cuisine and our Diplôme de Pâtisserie curriculum. These live demonstrations will give you insight into the techniques and standards taught at Le Cordon Bleu London.

Learn about the exciting career opportunities available to our graduates, from Michelin-starred restaurants to food media, entrepreneurship and beyond. Our dedicated Student Liaison Officers will be on hand to discuss work experience placements, industry connections, and how our global alumni network can help shape your future.

Chat with our Teaching Chefs, all of whom have years of experience in leading kitchens and patisseries worldwide. Ask them about course content, training methods, and what makes Le Cordon Bleu London’s teaching approach truly unique.

Step inside our professional kitchens and classrooms, guided by current students who will share their personal experiences of studying at Le Cordon Bleu London. Discover what daily life at the school is like and ask any questions you may have.

Whether you’re considering a full Grand Diplôme®, Diplôme de Cuisine, or Diplôme de Pâtisserie, or a shorter professional course such as our Diploma in Gastonomy, Nutrition and Food Trends or our Diplomas in Plant-Based Culinary Arts, our team will be available to guide you through your options.