Le Cordon Bleu

Obviously to anyone in the food industry, the name itself evokes immediate reactions.
I have a few friends who have studied for the Pattiserie or the Cuisine diplomas and some ambitious and hard working ones among them have even attempted the Grand Diploma which is a combination of both.
I even considered a diploma course for myself, but I realised that with the way we relocate every other year, I’m never going to open a restaurant or café of my own and I wouldn’t really be able to «leverage» a diploma from here.
The diploma courses are expensive and what you are paying for is the brand name and the alumni network. From what I have heard, the teaching is very good, but the advice I received was that: if you aren’t looking for a hard core career in the food industry and don’t need the advantage of a «brand name» you are better off doing cheaper courses at some of the other institutes around London.
It’s pretty easy to get into the short term courses or single semester course. If they have a space and you have the money and time and a good command over English and a valid visa, you can get in quite easily.
The other options are of course their short term courses which could last anywhere between half a day to a month.
The great thing about them, is that if you are not sure about whether you want to join or commit to a diploma, they have open days once a month alternating between Pattiserie and Cuisine when you can sign up and attend. They give you
— a tour of the facility.
— An introduction to Le Cordon Bleu and their courses.
— an interactive demo instruction
— a question answer session
This is really helpful if you just need a little bit more information before taking the plunge

There’s really nothing to say that the name does not explain itself…