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 London recently held an exciting cocktail demonstration in partnership with Rockstar Spirits.
Have you ever gone to the supermarket and scratched your head at the different types of potatoes on display? Chef Andrew Summers from Le Cordon Bleu Adelaide ...
Hawila, one of our Bachelor of Culinary Arts and Business (BCAB) students, shares her experience living and studying in Wellington.
Gérard Liger-Belair is set to join us as a Consultant for the Advanced Studies in Gastronomy (HEG) programme in June, when he will share his discoveries and ...
As a young boy growing up in Bengaluru, India, Ram Bharadwaj had big dreams to make a difference. Seeing hotel staff wearing a particular striped uniform was ...
Have you ever wondered what it’s like to study at a world-renowned institution? Now’s your chance to get an insider’s look into life at Le Cordon Bleu Sydney ...
These savoury chouxs are ideal finger food for your Coronation celebrations. This recipe includes three delicious fillings – creamy smoked salmon, earthy ...
Le Cordon Bleu London are pleased to unveil a selection of celebratory dishes to mark the Coronation of King Charles III starring the classic Coronation Chicken ...
Poulet Reine Elizabeth, now widely known as Coronation Chicken was created by Le Cordon Bleu London to be served at the Coronation Luncheon in 1953. Our Le ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
