Don’t know which cookery school to attend and want reliable advice from those in the know?
News & recipes Fresh from the NCSG Journal
NEWS & RECIPES FRESH FROM THE NCSG JOURNAL
Once upon a time, Bulgarian-born chef Emil Minev turned to Le Cordon Bleu to help him hone his pastry skills; now he runs the school’s teaching programme. Here, he tells us about his journey from the world’s most prestigious kitchens to the Cordon Bleu classroom.
Lots of people dream of switching careers and becoming a chef – now Le Cordon Bleu is inviting them to do exactly that, with a £45,000 scholarship package for its coveted Grand Diplome, including accommodation and an internship with Monica Galleti.
Nothing says Easter like a beautifully cooked lamb dish – L’Atelier des Chefs London shares the secrets of a show-stopping rack-of-lamb packed with Provençal flavour.
Divertimenti in South Kensington is renowned for luring in a huge roster of star chefs and food writers to teach its classes, and cookery school manager (and course tutor herself) Samantha Harvey is the woman who keeps the machine ticking. Here, she shares the pleasures and pains of running the school – and reveals her least favourite ingredient…