Celebrated Chef Claire Clark Demonstrates at London InstituteBy Le Cordon Bleu Australia Dec 17, 2012 1:18PM UTC
Le Cordon Bleu News, 12/12/2012
In The News
Celebrated Chef Claire Clark Demonstrates at London Institute
Le Cordon Bleu London welcomed celebrated chef and former Le Cordon Bleu pâtisserie lecturer Claire Clark MBE into our institute on November 20th to lead a culinary demonstration for our students.
In one of our fully equipped demonstration rooms, Chef Clark created mini bubblegum pavlovas, demonstrating skills developed through many years working with the most prestigious restaurants, hotels and event caterers in Britain. Chef Clark has previously worked at the famous French Laundry restaurant in California – the first in America to receive three Michelin stars – as well as The Ritz, Claridges, Intercontinental and Westbury hotels. She was awarded an MBE in 2011 in the Queen’s birthday honours list for her contribution to the culinary arts and is the only UK and female recipient of the Meilleur Ouvrier de la Grande-Bretagne. Chef Clark has also been awarded accolades including Best Crafts Worker of Britain and Best Pastry Chef by Restaurant Magazine in 1999 and 2005.
Chef Clark was joined at the London institute by award-winning food photographer Jean Cazals, who recently published his book Tea Time: A Taste of London’s Best Afternoon Teas, which Chef Clark contributed to. The book was recently awarded Best Dessert Book UK 2012 by the Gourmand Cookbook Awards.
Cazal has worked with a number of leading publications including Food & Travel magazine, The Sunday Times and The Telegraph Magazine in addition to renowned chefs such as Michel Roux, Raymond Blanc and Alain Ducasse.
For more information
Le Cordon Bleu London
+44 (0) 207 400 3900
15 Bloomsbury Square
London WC1A 2LS
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Gain an Insight into our Pâtisserie Diploma
Apply today for our Taste of Le Cordon Bleu Pâtisserie Workshops held between February and June 2013, which provide an insight into the experiences shared by our pâtisserie diploma students.
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