Le Cordon Bleu London

The Le Cordon Bleu Cafe is a good place to rest your feet & enjoy a cup of coffee after visiting the British Museum. The blue berry pastry is very tasty - would definitely been better if it’s just out from the oven! Friendly Service too.

I find their sales/management office very uncollaborative and somewhat unprofessional. Tried to enrol for their classes, and asked for an estimate of the number of the mid-day hours that I’d need to spend on campus (the information that is important for planning prior to consuming of any educational service). But they refused to share it as if it was a trade secret. (Needless to say that afterwards I just approached some of their students and was able to figure this out anyway). I’m now considering taking the classes in CAAS in Switzerland instead.

Cheese and wine pairing event was nice, there were 6 kinds of cheese and 6 kinds of wine. The sommelier was a bit late and overall we only tried the first pair at the end of the first hour and therefore had to rush a little bit in the second hour to try the rest of the pairs. The sommelier told us a lot of information about the cheese and wine and it was great that he had a screen where he could Google and show us some pictures. There were no extraordinary pairings but I liked most of the cheese and a couple of wines. The building and room itself were a bit old-fashioned while they present themselves as the state of the art building

I really like this University my dream is that to become a big huge chef I wish some one day I can also become our one big Chef

The school itself was extremely unaccommodating when the 27 tube strike was on and it meant most of the people attending my 3 hour evening course wouldn't be able to get there or away they didn't make any allowances. I would have expected them to either re-schedule the session OR for those that couldn't make it put on another session. The course and the chefs themselves are extremely competent and inspiring so its just a shame that the organisation they represent isn't more flexible and customer friendly - but I suppose they are French after all is said and done!!!

I had a great time on wine tasting course.Then I decided to take 3mos short course in 2020. That decision has been making me frustrated ever since. Due to the pandemic they cancelled the course and force me to defer my start date. Then my visa transfer from student to postgraduate visa , and I was informed I am not allowed to take the course under that visa which NOBODY informed me before I did the full payment at all. Until today, the management team still avoid my refund requirement and keep warning me have to attend the course on time - which I can’t because my visa situation. It’s been hopeless and I just wanted to get my refund.

This is based on experience of a family member going through LCB and is intended as a heads up to anyone to think really hard before signing up or even considering a cooking career.....I cannot be sure - but I doubt this establishment has improved in its attitudes since the Marylebone Lane days.If you are of the slightest anxious disposition then the draconian intolerance of this establishment of anyone being the slightest late (regardless of what transport problems may be affecting everyone in London that day) - will put you into panic.Expect the reasonable possibility of class schedules leaving you hanging about on the streets of London from midday to evening to be able to attend an evening session - possibly 10 hour days for . - The daily schedules are organised to suitmaximisation of student through-put (i.e. revenue for LBC) and definitely not for the decent consideration of the students.The teaching staff are total professionals, fantastic and passionate people but the management and administration is totally intolerant of any human frailties.It's a good place to learn how it feels to be mis-treated, in an industry which - at least in London - will really mis-treat you once you graduate. Upon graduation you can expect to be required to sign-up for a non-minimum wage contract and if you want into a well reputed lunch and dinner restaurant, then expect to be occupied with the job for over 12 hours a day and be paid for about 8 hours. The simulation of that sort of life and treatment will be felt in the way this college runs. So it's certainly good preparation for what's to come.

Member public eating.I’ve eaten here a few times. Excellent food prepared by chefs and student. Quality you can see and taste. Spoiled again by students sitting outside, around my table. That’s not the issue, as such, it’s great to hear the passion from students of many countries. The problem is they also need to understand they represent you at all times. Swearing , bad mouthing staff, smoking, kicking empty cups around the ground, leaving chairs all over the place. Hey, pick up that trash, put the chairs back it’s not your house, and smoke somewhere else, you spoiled my food. Shame I feel I have to put this up, but it’s not the first time.

I was a guest at the National Chef of the Year semi-finals, which took place at Le Cordon Blue. I found it impressive to see how perfectly the organization was. There was a lot of stress, the many candidates had to present their dishes at a very fast pace, but that is part of the job and the competition. But this institute has everything perfectly in order and was a very good hostess for this event. The catering provided by Le Cordon Blue and its students was also of a high level. Thanks! Richard (Amsterdam)

The Tastes of Asia course was lots of fun, & terrific number of tips & techniques that reasly improve your cooking! Chef Marco & Chef Colin were brilliant!