london
Le cordon bleu
My summer in the UK studying the culinary arts and obtaining my basic cuisine certificate.
My affinity for food started when I was young.
My childhood was spent exploring international grocery stores and trading my plain old pb & j for hearty unique home cooked meals from my international friends.
Nowadays, I share the love by inviting friends to explore different grocery stores and curated a shared food album where friends and family showcase their meals and creations.
My childhood was spent exploring international grocery stores and trading my plain old pb & j for hearty unique home cooked meals from my international friends.
Nowadays, I share the love by inviting friends to explore different grocery stores and curated a shared food album where friends and family showcase their meals and creations.
CULINARY SCHOOL?
Ha, yes.
In December 2022, I made a promise to myself: attend culinary school over the summer and pursue my passion for food and the culinary arts.
I applied to Le Cordon Bleu London’s seven-week intensive basic culinary course, found a cozy flat in Shoreditch, and booked my flight.
The months leading up to my journey were filled with anticipation and excitement.
I knew this experience would be a priceless opportunity to formally pursue my lifelong interest in the art of food. Furthermore, I believed that seven weeks of living independently in an international city would leave an indelible imprint on me, extending far beyond my time at Le Cordon Bleu.
Ha, yes.
In December 2022, I made a promise to myself: attend culinary school over the summer and pursue my passion for food and the culinary arts.
I applied to Le Cordon Bleu London’s seven-week intensive basic culinary course, found a cozy flat in Shoreditch, and booked my flight.
The months leading up to my journey were filled with anticipation and excitement.
I knew this experience would be a priceless opportunity to formally pursue my lifelong interest in the art of food. Furthermore, I believed that seven weeks of living independently in an international city would leave an indelible imprint on me, extending far beyond my time at Le Cordon Bleu.
My basic culinary course was 7 weeks long. From day one, we began to develop the basic skills: from how to hold a knife properly, peel vegetables and truss a chicken. As the term progresses, techniques became more complex. We learned how to use and integrate condiments, herbs, and spices which complement the dishes we prepared. This course provided me with a solid grounding in basic cuisine techniques and is designed for beginners and experienced cooks alike.
My first "dish!"
Practicing knife skills with different cuts.
Practicing knife skills with different cuts.
For 7 weeks, we spent 50 hours a week cooking—lecture, cook, lecture, repeat.
After class, my fellow chefs and I ventured out to try new restaurants and pubs, and on weekends, we explored London (though there’s still so much left for me to see).
Me and my culinary school bestie, Alina! Alina is from Germany and works in Ft. Lauderdale as a private chef on a yacht.
A look into a seafood stall at Burrough Market.
Me and the crab I was about to cook.
A delicious Sunday roast.
Steak Au Poivre, one of my favorite dishes I made at LCB.
My friend Zoe, from South Africa. Zoe is currently attending Leicester College to pursue her economics degree.
A trussed chicken! I remember feeling so proud of myself for doing this.
Chef Anthony, doing a demonstration breaking down a flat fish, the Lemon Sole.
I left with lifelong skills, friendships from around the globe, and sweet memories. London will always hold a special place in my heart.
And that's that!
