Specialities

One of the grand dames of gastronomic education worldwide, Le Cordon Bleu has outposts in 20 countries and has been training chefs, restaurateurs, hoteliers and hospitality professionals for more than a century. Founded in London in 1935 by former students of its Parisian progenitor, the school proudly upholds the French culinary tradition, adapting its curriculum to accommodate new kitchen technology as it emerges. Professional training is its raison d’être – the nine-month Grand Diplôme is widely considered carte blanche for a career in the upper echelons of the food world – but the school welcomes first-timers and enthusiastic dabblers with a broad range of short courses and one-off workshops taught in its gadget-packed kitchens. Alongside a varied programme of adult sessions in cuisine, pâtisserie, wine and food styling, there are hands-on monthly workshops for children aged 8–12.

Le Grand Diplôme (9 months): £33,995

Basic Cuisine Certificate (3 months): £7,350

Wine Essentials (14 hours): £555

Pâtisserie Technique Essentials (4 days): £340

The Art of Cooking the Perfect Steak: £145

Modern and Classic Sauces: £175

15 Bloomsbury Square
London
WC1A 2LS

Web: www.cordonbleu.edu/london
Email: london@cordonbleu.edu
Tel: 0207 400 3900

 

IGNORE THIS – portfolio controlled from MASTER

Nick Nairn Cook School

Other Schools

Sauce by the Langham

The Cookery School at the Grand, York

Cambridge Cookery School

Kent Cookery School

The Kitchen Cookery School

Rick Stein’s Cookery School

Lesley Waters Cookery School

Nick Nairn Cook School

Webbe’s Cookery School

Divertimenti Cookery School

The Vegetarian Society Cookery School

The Novelli Academy