This article is written in partnership with Bloom Show – the HBC is an official partner of Bloom Show 2019, bringing bloggers together and providing a unique VIP blogger experience.
This is a very special announcement for all the foodies out there.
Le Cordon Bleu’s master chefs will share a full range of culinary skills and techniques at Le Cordon Bleu Skill Kitchen at the Bloom Festival. All are welcome to come and enjoy workshops and demonstrations on Plant based cooking and patisserie.
Expect to brush up on your cooking with lifelong skills and exciting new recipes with Le Cordon Bleu chefs.
In case you did not know, le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes, dedicated to providing the highest level of world-class programmes. Graduating from Le Cordon Bleu can lead to several amazing career opportunities including a business owner, head chef, food journalist, food stylist or sommelier.
Across the globe Le Cordon Bleu has had many notable alumni such as Julia Child, Mary Berry, Peggy Porschen and Yotam Ottolenghi. Other more recent alumni to note have included Adria Wu, Rachel Khoo, Tess Ward and John Whaite.
Bloom will also run a special workshop in collaboration with Le Cordon Bleu only available to bloggers, vloggers, and creatives alike.
A chance for bloggers to brush up on their culinary skills, food knowledge and pick up some top tips and tricks from trained chefs along the way. Immerse yourself in a cooking workshop and gain industry chef expertise. The kitchen will focus on plant-based, healthy recipes. Cook up a storm, network with other like-minded bloggers and best of all, get that content. Bloggers can apply for the VIP experience and blogger workshop here.
Alongside the workshop, Le Cordon Bleu will run plant-based demonstrations at the show, including the topics below
Savoury Plant-based Cuisine and Nutrition
This workshop will demo delicious kohlrabi and sorrel ravioli, spiced carrot emulsion, pine nut crumble. Enjoy marinated kohlrabi slices filled with its own puree flavoured with refreshing sorrel leaves served with a sweet spiced carrot juice, spring young carrots and a crunchy pine nut topping.
Showing an Apple Tart Tatin: a compressed apple, Linzer base, blown sugar apple and monzana foam.
You can find the full list of paid for public workshops here. Each Plant-Based Cuisine Workshop takes 45-minutes and costs just £16. You will make your very own dish of Salade de quinoa rouge, raisins golden, vinaigrette de peche jaune a l’estragon which is yours to enjoy at the end of the class.
Bloggers can apply for the VIP experience and blogger workshop here.