For master chefs in the making, the renowned Le Cordon Bleu is the only school of choice. With campuses located globally spanning from Paris to Bangkok, a Grand Diplome from the institution is a much-sought accolade.
Text by Jacqueline Yang
“In France,” Julia Child, the chef who introduced Gallic culinary traditions to America, once said,
“cooking is a serious art form and a national sport.” So who better to teach the art of cooking than the French? Indeed, where better to learn to cook than at its most prestigious school, Le Cordon Bleu.
This legendary institution opened in 1895 following the success of weekly culinary magazine called
La Cuisiniere Cordon Bleu, which was founded by French journalist Marthe Distel earlier that year. She took the title Cordon Bleu from the dinners held by the medieval French knights L’Ordre des Chevaliers
du Saint Esprit who were known for their luxurious “cordon bleu” – meaning blue ribbon – banquets.
Notable chefs from around the country flocked to teach at the school and it quickly grew in reputation.
The London school was opened in 1933 by former student Dione Lucas and in 1988 it was purchased
by liqueur tycoon Andre J. Cointreau. He quickly began to expand, opening schools around the world.
Le Cordon Bleu now boasts over 12 campuses globally from Paris to Lebanon, Amsterdam to Mexico and most recently opened in Bangkok.
These days the school is a magnet for celebrities. Recently, it even managed to attract the interest of hip hop artist Kel is who spent some time at the school in the hope of becoming a sommelier and starting her own line of sauces. Celebrity chefs Jamie Oliver and Bobby Flay have also both done stints.
What makes Le Cordon Bleu so popular is the flexibility it offers. Courses exist for those who are serious about a career in the gastronomic arts and also for people who just want to improve their cooking skills.
“Anyone can follow a recipe from a cookbook, but not everyone can be a great cook,” says former sports agent Liz Hostetter.
With a strong passion for cooking, she took time off work in 2002 to hone her culinary skills at a spring semester at Le Cordon Bleu London.
“I had no intention of becoming a chef,” she explains. “But what I did want to improve on was my basic technique. Le Cordon Bleu grounds students with superior skills in prep work. Even with something as basic as learning how to chop properly can make a considerable difference. One of the most important things I learnt was timing. If you think about making risotto, it can often come down to this. The right timing can turn a good dish into a great dish.”
Students have the option of applying for the Cuisine or Patisserie Diploma, made up of the Basic, Intermediate and Superior courses, which takes up to one year to complete. Or, for those who can only take a few months off at a time, there is also the option of applying for each individual course separately. Once students complete both the Cuisine and Patisserie Diplomas, they will be awarded with The Grand Diplome.
Public relations and events manager Nancy Fung hopes to one day complete The Grand Diplome after spending three months shuttling back and forth between the Bangkok campus and Hong Kong. Originally, Fung wanted to complete the course in Paris but with work to juggle, Bangkok was the only option.
“I’ve always wanted to attend the original Le Cordon Bleu ever since I visited my friend in Paris who was taking the course,” says Fung. “But Bangkok is a great alternative. All the chefs are French and since it is a new school, all the equipment is brand new.
“You do have to be serious about food though,” Fung reminds us. “The course is geared towards professional chefs so aside from teaching the basics like making stock and dough, you also learn about etiquette. For example, the chain of command in the kitchen, what to say during service, and food conservation from a restaurant owner’s point of view.”
Nonetheless, Fung found there was a variety of students on her course who were only there because they were passionate about
food and wanted to improve their culinary skills. She admits that sometimes, it got a little competitive
a la Top Chef, but explains that it was a healthy competition.
“When we did timed practicals, students would often fight to finish first,” says Fung. “Each dish we prepared was graded but the results were not always announced. During graduation, the top five students
in the course are given special mentions.
“For a budding chef hoping for internships or experience at Michelin star restaurants, graduating top of the class will give them an edge,” Fung explains. “So sometimes, it got competitive in that respect, but never hostile. What I loved so much about my time there was that everyone was as passionate about food as I was.”
Model Amanda Strang’s time at Le Cordon Bleu helped confirm her ambition of opening her own patisserie some day.
Strang says: “I joined Le Cordon Bleu a few years ago when my modeling career wasn’t doing too well. I took some time off, went back to Paris, did one basic course and I was hooked. I even did an internship at Caprice at Four Seasons Hong Kong.”
The classes, she says, are tough as students are expected to be on their feet for hours at a time. Each class has around 20 students and follow a rigid structure in which the teaching chef demonstrates a recipe, students take notes and observe, then recreate the dish in an allotted time period.
“If you don’t finish by then, you don’t finish,” says Strang. “The instructor walks around and makes comments about the way you’re cooking or your workspace and it can get very stressful. At the end of each course, you’re then tested in everything you’ve learnt.”
Earlier this year, Strang took a few months off to finish the Patisserie Diploma. She advises those who are serious about making the leap into the culinary industry to attend the original French campus: “Developing your palette is crucial to becoming a successful chef. And what better way to do that than in Paris?
LE CORDON BLEU WORLDWIDE
Bangkok
Cuisine de Base / Patisserie Baht 180,000
Intermediate Cuisine / Patisserie Baht 180,000
Superior Cuisine / Patisserie Baht 180,000
946 The Dusit Thani Building, Rama, IV Road, Silom, Bangrak, Bangkok, 10500 Thailand
+66 2 237 8877
www.cordonbleudusit.com
This homey space by Vivian Herijanto opened in 2007 and has since been turned into a boutique cooking school.With Dan Segall (founder of Zuma in Hong Kong) as a partner, and Nathan Hogan (Rhombus Hotels Executive Chef) a Head Chef instructor, you know you will be in capable hands. Sign up for a cooking party at $1,000 per person (minimum six persons), or for more serious cooks, book a three-hour class at $1,000 per student and learn to make terrine, risotto, paella, stews and braises.
Corner Kitchen
20 Po Hing Fong, Sheung Wan
Tel: 2803 2822
This Michelin two-starred restaurant hosts master class lessons teaching the art of dim sum making. During each master class,students get up close and personal with Executive Chef Tsang Chiu King, allowing you to go at your own pace. After, indulge in the fruits of your labour along with, of course, dim sum made by the restaurant’s own chefs. Each class is $10,000 for up to 12 people
and includes the meal after the class. Each additional student is $500.
Langham Place
555 Shanghai Street Mongkok, Kowloon
Tel: 3552 3388
Those who want to get a quick lesson in making sushi from the pro himself, exclusive private lessons with Nobu-san can bearranged when he is in town on one of his regular visits, (price on request). If you simply cannot wait, Executive Chef Oyvind Naesheim is also available for cooking classes year-round for $1,888 per person for a minimum of 8 persons. As schedules are busy,
call at least two weeks in advance to arrange.
InterContinental Hotel
18 Salisbury Road, Kowloon
Tel: 2721 1211
Despite his busy schedule, Pierre Gagnaire makes a point to hold cooking classes once a year. This is usually held on one day only and with limited spaces, and is booked up quickly. For your best bet, call the restaurant directly and make sure you are first on the list when the legendary chef is next in town. Price on request.Mandarin Oriental
5 Connaught Road, Central
Tel: 2825 4001
Hailing from Bangkok, Chef Mum of Thai &Grill regularly hosts a series of monthly Thai cooking classes. However, if you would like private sessions, then please call the restaurant to see if Chef Mum’s schedule suits. Featured dishes include prawn in red curry, chicken in coconut soup and mango sticky rice. Prices vary upon request.Grand Hyatt Hong Kong
1 Harbour Road, Wan Chai
Tel: 2584 7722
Keen chefs can also join culinary classes at The Peninsula Academy. Taught by The Peninsula restaurant chefs and held throughout the year over four mornings, this is the perfect opportunity for a behind-the-scenes look at the hotel’s eateries. The classes are $1,100 per person with space limited to15 participants per session.The Peninsula
Salisbury Road, Tsim Sha Tsui, Kowloon
Tel: 2315 3142
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