Since it was founded in 1895, Le Cordon Bleu has become synonymous with high-quality culinary education. Every year more than 20,000 students graduate from its international network of schools, whose programmes range from advanced professional qualifications to short courses in basic skills for the amateur cook.
Le Cordon Bleu is also known for its trusted cookbooks, which give readers detailed guidance on the fundamentals of cooking. ckbk is delighted to be partnering with Le Cordon Bleu to make many of Le Cordon Bleu’s texts available to ckbk subscribers.
The Le Cordon Bleu Home Collection is a series of titles on classic cuisine, with each book devoted to a specific culinary theme (such as Sauces, Soups, and Vegetables). In addition to foolproof recipes, the books include extensive step-by-step explanations of key methods. The first eight titles from this series are now available on ckbk, with further cookbooks in the series scheduled to appear on a regular basis over the coming months.
Here are a few sample recipes from the collection:
For those seeking inspiration from high-end restaurant chefs, A Culinary Journey, published in 2020, showcases dishes from more than 70 Le Cordon Bleu-trained chefs who have achieved prominence in the culinary arts. The chefs hail from the UK, Peru, Brazil, South Korea, Turkey, China, Australia, and New Zealand, to name just some of the countries represented, and the dishes in the book demonstrate technical flair, creativity, and exquisite presentation.
Some of the featured chefs:
Pía León is one of Peru’s best-known chefs. She trained at Le Cordon Bleu in Lima and has helped to raise the profile of the esteemed Central restaurant in Lima (which she co-owns with her husband, Virgílio Martínez), rising to become its head chef. In 2018 she opened her own restaurant, Kjolle, and in 2021 she was voted World’s Best Female Chef in the annual World’s 50 Best Restaurants Awards.
Brian Chen is known in Malaysia as Abang Brian. He got his big break into the food world as a contestant on MasterChef Malaysia before going on to further his skills with Le Cordon Bleu in Kuala Lumpur. He appears regularly on Malaysian TV, has written seven cookbooks, and runs the Young Chefs Academy in Malaysia.
Şerife Aksoy is a former teacher who trained with Le Cordon Bleu in Istanbul. She has a huge Instagram and YouTube following and has presented several TV series which portray her enthusiasm for home cooking and home-grown produce.
Pooja Dhingra studied pâtisserie with Le Cordon Bleu in Paris. She now hosts a popular podcast called #NoSugarCoat. Dinghra is the founder of the Le15 chain of pâtisseries and cafés, bringing classic French treats, including macarons, to India.
James Berckemeyer started his professional training with Le Cordon Bleu in Peru in 2001. He went on to work at top restaurants around the world including the three-Michelin-starred El Celler de Can Roca and Arzak, both in Spain. He is currently the chef and owner of the restaurant COSME in Lima, Peru.
To celebrate ckbk’s partnership with Le Cordon Bleu, and the launch of Le Cordon Bleu Home Collection on the ckbk platform, we’ve brought together a series of technique videos from Le Cordon Bleu, to help you fine-tune your practical skills.
To make the most of these great resources from Le Cordon Bleu, you will need to be a ckbk Premium Member. Use discount code LECORDONBLEUATHOME to claim an introductory discount of 25% off Premium Membership.