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.
Le Cordon Bleu welcomed guest Cuisine Chef Fernando Hernandez and Patisserie Chef Eli Lopez into our demonstration kitchens to give us a taste of Yucatan ...
South Australian Olivia McFarlane graduated in 2014. She has already been recognised for excelling in her field, having been awarded Employee of the Year in the ...
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The winner of Shared Tables Thierry Marx Career Development Award will spend three days at Le Cordon Bleu in Paris and be able to enjoy some leisure time. As ...
Ben Mayne, National Manager Career Services met with Cathy Sinden, Recruitment Manager for The Star Sydney recently to sign a Memorandum of Understanding ...
A recent arrival in the Le Cordon Bleu Paris school team, Chef Caussimon has worked in many renowned establishments. Chef’s career spanned a variety of ...
We are excited to announce Chef Nicolas Jordan has joined Le Cordon Bleu Ottawa Culinary Arts Institute’s team of Pastry Chef Instructors. Under his guidance, ...
The simplicity of this light and fresh salad shows off the natural delicious flavours of the cucumber and peach which are elevated by a tangy and well balanced ...
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