Hilton Hotel London Euston Executive Chef hosts demonstration in our London school.

Le Cordon Bleu London welcomed Executive Chef Eric Gavignet to our school on Thursday 28^th January 2016, for an exclusive demonstration.

With an incredible 42 years of culinary expertise in fine dining, Eric Gavignet is Executive Head Chef at the Hilton Hotel London Euston, leading a team of 14 staff. Chef Gavignet oversees the hotels two unique restaurants, 11 conference rooms and bar that offer a delicious array of innovative dishes that are prepared with only the freshest ingredients.

The ‘professional and motivated’ chef has been leading the kitchen of the contemporary central London hotel for more than 20 years, and has seen the development of their Woburn Place dining room, which is the flagship restaurant, set in a stunning Victorian conservatory serving international fusion cuisine.

Prior to his career with the Hilton group Chef Gavignet worked for the County Hotel as Head Chef where he managed a brigade of seven chefs, oversaw the 45 cover gastronomic restaurant ‘The Scully’ , achieved the first entry into the Good Food Guide 1992/3 and achieved two AA Rosettes all within two years.

Fulled by an appetite to succeed and develop Chef Gavignet has worked in some of the capital’s finest hotels and restaurants including Le Chausson, the Roux Brothers Le Gavroche and Cuisine A La Carte, as well as working in a variety of Michelin-starred restaurants across Europe and as a private chef to French General Consul.

Chef Gavignet prepared two recipes showing a real passion and care for good ingredients and demonstrating perfect French culinary techniques. As well as sharing with the students the techniques behind each recipe, Chef Gavignet highlighted a wealth of knowledge about the history of the dishes and ingredients.

You can view some of the pictures of the event below,

French cuisine techniques are taught at Le Cordon Bleu London in our Diplôme de Cuisine course. Students also have the opportunity to learn advanced cuisine and pâtisserie techniques when enrolling for our Diploma in Culinary Management.

Guest chef demonstrations are held each term to allow our students to experience and learn a variety of culinary styles from the industry’s best chefs.