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.
It is always a moment of pride to see our alumni thriving, especially in times like this, and how Le Cordon Bleu helped them shape their story.
Our short courses have classes in the most diverse areas of gastronomy. Check here everything that happened with the classes of January 2021
No matter if it's for a "cheat day", or if it's your New Year's resolution to have your cake and eat it too - it's Chocolate Cake Day and we are here for it.
Alumni Mariana Ladislao completed the Bachelor of Culinary Arts and Business Degree at Le Cordon Bleu New Zealand, and now she is a successful business owner ...
We are pleased to announce a fantastic opportunity for current Le Cordon Bleu London students to demonstrate their culinary creativity with the Student Café ...
Le Cordon Bleu Paris is pleased to announce that its new Diploma in Patisserie Innovation and Wellness will be launched in July 2021. The 3-month programme will ...
Sunway FutureX Farm focuses on the delivery of 4 key objectives: Nourish, Educate, Empower and Innovate. It aims to supply fresh, clean, and nutritious produce ...
On 8th December Le Cordon Bleu London held the final graduation ceremony of 2020. As safety measures are still in place, the graduation took place in four ...
Marina de Massiac was born in Saint-Germain-en-Laye, France. After growing up in a small residential area in the Netherlands she decided to enroll at Le Cordon ...
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