The Handbook
The Handbook

Do you fancy yourself as a bit of a Michael Roux Jr? Do you think Alain Ducasse is old news? Are you certain you can pan-sear salmon better than Rick Stein? You’ve come to the right place!

Le Cordon Bleu London, founded in Paris all the way back in 1895, is a stickler for culinary prowess, as the largest network of hospitality schools in the world. Willing you to pursue your foodie dreams, the institution calls for cooks and bakers, beginners through to advanced, to build their careers with the help of various culinary courses. If you’re desperate for that Paul Hollywood handshake then a peruse is worthwhile in order to pinpoint the most well-equipped course for you.

There’s the Diplôme de Cuisine which builds upon classical culinary techniques and the Diplôme de Pâtisserie or Diplôme de Boulangerie, the latter of which can be studied alongside one another, for those with a tooth for the sweeter things in life.

Like a fine wine, Le Cordon Bleu has got better with age, turning from a Parisian cooking school to an internationally renowned network, striving to achieve excellence through practice and refinement. The name-dropping list of alumni includes Julia Child, Peggy Porschen, Yotam Ottolenghi, Mary Berry, Virgilio Martinez and Tess Ward, to name a few; a bulk of which dreamed big and opted to change careers to pursue a culinary one. Ailsa Hayward, a 2012 graduate and now mobile patisserie owner, believes the institute “gave [her] a huge amount of confidence in [herself] that [she] could actually make good food,” whilst challenging ingredients and tastes along the way.

Another advocate is Eran Tibi, a graduate of Le Cordon Bleu who went from marketing to menu making as he left his office job to pursue a career in the kitchen. “I knew that getting professional culinary training was the only way I could make it in the industry and I chose to study at Le Cordon Bleu because I wanted to go very high, very fast.” Eran is now the Co-Founder and Head Chef of Bala Baya where he excites with this native Israeli foods.

Perhaps the most prestigious programme offering is the Grand Diplôme®, a nine-month course that ricochets between the arts of both cuisine and patisserie. After this, students will optionally complete the three-month Diploma in Culinary Management – you’ll be donning the chef whites in no time! During the three months, Master Chefs and expert lecturers with 5* hotel and Michelin-starred experience at their helms will course you through developing business plans all the way from finance to marketing and management – every base will be covered and a whole host of delicious food consumed along the way, might we add!

What’s more, you’ll chop it like it’s hot in the gastronomic capital of the world that’s London. Famously attracting ambitious culinary talent from across the world the location boasts an enviable list of international cuisines and lifestyle which, post Le Cordon Bleu, you too could be a part of.

Le Cordon Bleu London can be found at 15 Bloomsbury Square, Holborn, WC1A 2LS,