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Food For Thought?

Over the last 10 years there has been an explosion of interest in food and cooking. There are numerous magazines and websites dedicated to the subject and every TV channel hosts cookery programmes of one sort or another. Modern chefs are ‘todays superstars’.

Currently, hospitality and catering is one of Britain’s largest growth industries with a c£50 billion turnover. Within the industry the fastest growing areas are restaurants and contract caterers, with restaurants accounting for 45% of all establishments. Even so, the industry is undergoing an acute skill shortage and one of the occupations most affected is that of Chef.

A career as a Chef will appeal to those who enjoy working with food, need an outlet for their creative talents and who take pride in their work. It can provide the opportunity to travel and work in unusual locations and may be the first step towards other interesting and stimulating careers.

To become a successful Chef requires the acquisition of many and varied skills. From being creative and imaginative to having a head for business and from being a team player to a team leader. Chefs need to have some knowledge and interest in science, such as chemistry and nutrition and be very self disciplined as they must be able to follow strict health and safety rules and regulations.

It has always been the view of Le Cordon Bleu, that it is through mastering and understanding the importance of French culinary techniques, processes and methods, students gain the tools and confidence with which to create their own masterpieces.

Founded in Paris in 1895, today Le Cordon Bleu has become one of the worldwide leaders in culinary and hospitality education, having 25 schools across 15 countries from which 18,000 students have gained valuable qualifications.  Le Cordon Bleu's Masterchefs share their knowledge with students from over fifty countries. It also maintains close links with the culinary industry through attending and participating in over thirty culinary festivals per year. Le Cordon Bleu's Masterchefs teach classic French techniques in the arena of world cuisine and pâtisserie, inspiring students to appreciate and develop their skills and potential.

The energy which Le Cordon Bleu’s chefs and staff at the London institute put into their courses is the same that they encourage in their students. Whether students plan to move onto restaurants, journalism, food product development or the numerous other related fields, Le Cordon Bleu encourages students to strive for their best so that they can achieve their goals. Le Cordon Bleu will give you the knowledge, technique and encouragement to make things happen!