Le Cordon Bleu London organizes a summer festival at the Bloomsbury Institute. It will take place on Saturday 2nd July and will include a range of activities including culinary demonstrations, culinary workshops, wine tastings and the opportunity to explore and taste gourmet products.
In addition to workshops and demonstrations by Le Cordon Bleu London’s own teaching chefs, the Summer Festival features fantastic presentations by guest chefs.
Visitors will be able to see some of London’s top chefs prepare some of their incredible dishes, including Chef Chris Galvin of Galvin Restaurants, Team Development and Training Chef at Cinnamon Collection Rakesh Nair, SW3 Dining Patron Masaki Sugisaki, Head Chef at Louie Slade Rushing. and CORD: Le Cordon Bleu pastry chef David Oliver. The demonstrations are open to all guests of the summer festival.
European Pastry Cup winner Team GB will also be holding a special presentation featuring one of their award-winning creations. The team includes: Le Cordon Bleu London’s very own Associate Pastry Chef, Chef Nicolas Houchet, Michael Ho Lam Kwan, Dorchester’s Head Pastry Chef, and is led by Denis Dramé MCA, Pastry Chef at Classic Fine Foods’ TheTasteLab.
Throughout the day, visitors will have the opportunity to take part in a fantastic range of hands-on workshops.
Le Cordon Bleu Master Chefs teach everything from classic French kitchen techniques, patisserie and boulangerie techniques to innovative sessions on plant-based food and nutrition.
There will also be wine workshops where Matthieu Longuere MS, Head of Wine Development at Le Cordon Bleu London will guide guests through these fascinating tastings.
Between the workshops, customers can spend time in the Classic Deli Food Tasting area to taste and buy wonderful delicacies, participate in competitions and get to know the institute.
