Alice Audley’s diary entry on Summer Essentials

At Le Cordon Bleu London we offer a large selection of cooking course available over the summer. From classes of just a few hours to formally accredited 6/7 week culinary certificates, our culinary courses are a wonderful way to learn more about the fundamental techniques in cuisine, pâtisserie, nutrition or wine.

This week, we speak to Alice Audley who has given us her account of what it’s like to complete the three week Summer Essentials course, which has been designed to train home cooks and enthusiasts a mixture of key traditional and modern techniques and recipes.

Our day normally starts around 8am, with a demonstration which is usually three hours long, before it’s our turn to recreate what we’ve just seen the Teaching Chefs beautifully present.

During my time on Summer Essentials we have had two market trips, one to Smithfield’s and one to Billingsgate. Smithfield’s is one of the largest meat markets of its kind in Europe, so it was fantastic to be able to gain entry as it is normally only accessible to butchers and not the general public. I didn’t think I would enjoy seeing all the meats laid out, but I found it fascinating, especially when we spoke with the traders.

Summer Essentials is such a fun course and the chefs are really relaxed. I have enjoyed being able to be a part of the school. During my three weeks, I’ve been included in everything so I feel like a real student. For example the Superior Pâtisserie students had a tea party to celebrate their achievements with family and friends and we got the chance to attend, we also had the opportunity to come along to any guest chef demonstrations.

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I have attended other day courses at different culinary schools, but there is something about the atmosphere at Le Cordon Bleu London that draws me back - there is such a good feeling all around.

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I have been to Le Cordon Bleu London once before to study Basic Pâtisserie, and have attended other day courses at different culinary schools, but there is something about the atmosphere at Le Cordon Bleu London that draws me back - there is such a good feeling all around.

Summer Essentials has given me the chance to attempt dishes that I’ve always wanted to do at home but never had the confidence, for example a rack of lamb and homemade pasta.

I’m beginning my full time career as a Solicitor, so I’ve taken this opportunity to develop my skills. I’ve always loved baking for family and friends, but I think this course has given me the chance to level out my cuisine skills in a short space of time.

I feel like my biggest achievement from the course was preparing and roasting a whole chicken. It’s something that I’ve always been too afraid to tackle on my own, but now I wouldn’t think twice about trying it in my kitchen at home. I’ve met some great friends here and ones that I will always keep in touch with, but most of all my confidence in the kitchen has grown so much.