We're so excited to bring you the news of our partnership with Le Cordon Bleu London today, which sees the culinary institution joining FOOD&WINE as the newest contributor collaboration.
Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year. Le Cordon Bleu combines innovation and creativity with tradition through its certificates, diplomas, bachelors and master degrees.
Culinary Arts Director at Le Cordon Bleu London, Chef Emil Minev commented, “Partnering with Food & Wine Ireland is hugely exciting for us. As the world’s oldest culinary institute, our incredible team of Le Cordon Bleu Master Chefs have a wealth of knowledge, and some delicious recipes (!!) that we look forward to sharing. Together with our Le Cordon Bleu Master Sommelier, we will be imparting top tips on everything from wine tasting, to making the most of seasonal produce – and hopefully inspiring the readers of Food & Wine.”
F&W editor Dee Laffan spoke of the importance of the partnership, "Working as part of the food media for so many years now and being passionate about cooking and food myself, I have admired Le Cordon Bleu as an institution and the traditions and culinary skills that they represent. So many chefs I interview reference this institution and use its techniques and even our Irish food matriarch Myrtle Allen was a student there at one point too. I am so excited to have established this relationship with Le Cordon Bleu London and look forward to bringing their vast knowledge to our readers."
Le Cordon Bleu's monthly column begins this Friday 17th May. Each column will highlight a different topic from the huge range of areas covered in the courses at the culinary institute and its teachers, from chefs' techniques and recipes to wine knowledge and food pairings.
Keep an eye out for this riveting column each month, only on FOOD&WINE.