The “Association Mes Amis” will be providing a scholarship from 2021
Created by Le Cordon Bleu Paris institute alumna, Ju Hee Jeong, the aim of the “Association Mes Amis” is to promote Korean culinary culture in France. Today, Ju ...
Will is the creative behind Kricket’s unique and innovative cuisine. He was classically trained in London where he spent two years under Rowley Leigh. He subsequently moved to Mumbai to become Head Chef of a new European restaurant, winning multiple awards. While living in Mumbai, he developed a passion for Indian cuisine and culture. Upon his return, Will worked under Vivek Singh at the Cinnamon Club, where he became Sous Chef. It was after this that Will was able to combine his classical training with a knowledge and passion for Indian food, resulting in the creation of Kricket’s unique menus.
For this demonstration Will prepared tomato rasam pani puri and Bat & Ball Jaipuri mutton curry with smoked guntar chilli ghee. These dishes are on Kricket’s new menu, which was created following an inspirational team trip to India at the beginning of the year.
Created by Le Cordon Bleu Paris institute alumna, Ju Hee Jeong, the aim of the “Association Mes Amis” is to promote Korean culinary culture in France. Today, Ju ...
To celebrate 125 years of excellence in teaching, Le Cordon Bleu has reached out to its alumni to propose a voyage of unique tastes and flavours.
Gregory had a rich career spanning more than thirty years in the catering industry before returning to school. Retired and still looking for new challenges, he ...
On 4th November, Le Cordon Bleu London held a special online industry forum to discuss the future of the food industry in partnership with COREcruitment, ...
Get inspired by Shalvi Mohindra Diplome de Pâtisserie Alumni and Bohemein Fresh Chocolates Auckland Business Owner. Shalvi shared details about growing up in ...
The Virtual Baking Summit is LIVE! Videos from Le Cordon Bleu Ottawa pastry chefs are online until the year's end with their exclusive recipes for you to learn, ...
On 4th November Le Cordon Bleu London is hosting an online culinary industry forum in partnership with COREcruitment. Discussing the future of the food ...
Le Cordon Bleu Japan Exective Chef is presenting two of the Sabrina menus which were scheduled and cancelled due to the State of Emergency in Japan. After the ...
On Monday 21 September 2020, Le Cordon Bleu Paris institute was delighted to host the “Les Trophées 2020” competition, organised by Le Chef magazine. A ...
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