Pastry Diploma | Boulangerie Diploma | Le Cordon Bleu London


When you hear “pastry”, you think French and because of that what better way than to get as close as possible Le Cordon Bleu Here at Le Cordon Bleu, I teach all levels of pâtisserie. The students can study the Boulangerie programme alongside of pâtisserie Because a lot of the students will want to have a multi-disciplinary approach to pastry kitchen work. You go through a lot of the French techniques, a lot of the basics and then you build up. So now, in Superior level, you get to kind of create your own dishes. Your get a lot of creative freedom. With bread, you have to have time. It is not something you can rush through a 3-hour demonstration. So the chefs will be doing mini-demos The students are much more closer They can really see what’s happening. The teaching, the facilities, everything combined in one makes the best experience! I really like being in practicals with students I like nothing better than if something goes wrong to stop the class, “ok guys, come and have a look at this. This is what happens if you do this. This is how we fix it.” I think this has definitely given me the confidence to go into the industry, and feel comfortable in a kitchen. The students who leave here, have the equipment to do really well, in whatever their chosen field may be in the end.

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