The famous French cookery school, Le Cordon Bleu, has opened a new cooking institute in London's Bloomsbury Square. The site includes a state of the art cooking school with capacity for up to 700 students.
It is twice the size of the school's existing London space in Marylebone and offers courses in food, wine and culinary management. The school is also giving one lucky student a £40,000 scholarship in which the winning applicant, aged 16-19, will take a Le Cordon Bleu Grande Diplôme with all fees and living costs paid for one year – a fine dining lovers dream.
Le Cordon Bleu is a culinary arts school established in Paris in 1895 by Marthe Diste who published the magazine La Cuisiniere Cordon Bleu. The school is considered to be the guardian of French culinary techniques and aims to pass on this knowledge to students through a number of culinary and hospitality qualifications.
With campuses all over the world, including Paris, Tokyo and Sydney the school is one of the most recognised culinary educators in the business and places are in high demand.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.