If I was to describe Le Cordon Bleu in
three words, it would be: French,
Intense
Rewarding
When I think of Le Cordon Bleu, I think of the time I spent in the college, which is exciting
very exciting
Uniqueness. Professional
It's difficult.
it's disciplined but it's a hell of a lot of fun
So while I was at University, I fell in love with cooking
I wanted to grow my knowledge
I wanted to learn more about food
preparation and formal skills.
And having
researched lots of different courses I
felt that Le Cordon Bleu had the best - you know very classical French techniques
I wanted to learn the skills and I felt
that it would be
the best place for me to do that.
I have such wonderful
memories at Le Cordon Bleu.
Having always wanted to learn cooking especially
professional training,
and because Le Cordon Bleu is the best in the world, and I was aware of such a great reputation.
You are coming into a really warm kitchen
classroom, sit there with people who are
enthusiastic as you about food. The
passion is completely shared.
It's just that great feeling. It's a lovely cozy
feeling.
Moving to London for the first time
and entering the school, I remember it was a very cold morning in January.
It was very exciting!
Everything was exciting. Everything was new.
And the smells and the flavours 
About everything was absolutely fantastic
London is a great city
It has such a diverse mixture of culture, food of
course, arts, music, fashion, architecture...
Everything! I love it.
I always say this is one of the best thing I have done for myself
and I mean it,  is to enter Le Cordon Bleu
As I just say it was a new dawn.
For sure, it gave a good understanding about food prep and techniques, and skills
but it also helped me with planning, I am a lot cleaner
and definitely a more patient cook thanks to them.
Le Cordon Bleu has shaped my career in the sense
that it has given me the foundations and the
techniques that anyone who wants to be a
food writer or a TV chef or even just
a restaurateur needs
I couldn't have
that knowledge to write those recipes
and deliver that information to them
without the information that I learned
here at Le Cordon Bleu
You have to love
what you do and I mean it
You have to
love what you do and sometimes you have to be prepared to
sacrifice is probably the word
If you are going to do it as a job, you want to do it in an area that you really love
That's the most important thing.
Enjoy it.
Food is a pleasure and a delight.
And cooking is so fun.
No matter what you do in life
it's got to put your heart into it.
You're going to have the passion that
you need to be successful
And it's really hard work. It's exhausting  but if
you are truly keen to work in this industry
that will be child's play.
