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EDUCATION
HOSPITALITY BIZ SEPTEMBER, 2024 9
n

‘Confidence is returning to the

hospitality sector as the industry

begins to recover’

Le Cordon Bleu, a renowned institution in culinary arts for over 130
years, continues to uphold its status as a global leader by preserving
traditional French culinary techniques while embracing modern

innovations. Despite facing challenges like declining enrolments and
economic downturns affecting the hospitality sector, Le Cordon
Bleu remains resilient. Asmita Mukherjee spoke with Chef Marco
Ardemagni, Chef Lecturer, Le Cordon Bleu London to know more
about the new tends in the culinary industry.

Q Le Cordon Bleu has a rich history world, right at their fingertips! Q student enrollments. Is Le Cordon
dating back to 1895. How has the
Bleu encountering similar challenges?
institution evolved over the years to maintain Q From your perspective, what are the What do you believe are the contributing
its status as a global leader in culinary emerging trends shaping the global factors? If so, how is LCB addressing this
education and hospitality training? culinary industry today? How is Le Cordon issue? Additionally, what distinguishes your
Le Cordon Bleu is considered to be the Bleu adapting to these trends to ensure its institution from others in the same category?
guardian of French culinary techniques graduates remain at the forefront of the Le Cordon Bleu has certainly experienced some
through the programmes that continue industry? challenges around declining enrolments, which
to preserve and pass on the mastery and Some of the major trends which are having is not unique to us.
appreciation of the culinary arts that have the most influence on the industry today are With the global economy struggling, and
been the cornerstone of French gastronomy concerning sustainability and food waste. speaking for the UK specifically, there being a
for over 500 years. We continue to evolve Consumers are more aware of how food cost of living crisis, people have become more
by combining innovation and creativity production can impact the environment discerning about how they are spending their
with tradition through the establishment of around the world, so they are looking to chefs money. One of the first things that people
programmes that focus on the demands of a and hospitality businesses to provide a more will save money on is eating out and leisure
growing international culinary & hospitality sustainable way to enjoy the food they want activities. In addition, more people are working
industry. This balance between tradition and to eat. from home, so businesses that relied on office
innovation has been key to sustaining our Le Cordon Bleu is always quick to workers are missing a big chunk of their
status as a global leader. respond to trends by providing the most customer base. Over the last few years, many
up to date curriculum to keep our students businesses in the hospitality industry have
Q Could you provide insights on the at the forefront. In addition to touching on struggled to stay afloat, with a lot of closures or
topics such as plant-based cuisine and zero
reductions in operating hours happening. This
opportunities available for Indian
students at Le Cordon Bleu campuses? How waste cooking in our classic diplomas, we has understandably made the industry a less
does Le Cordon Bleu cater to the specific have developed programmes to address the desirable career path to those who may have
needs and aspirations of students from India? changing trends specifically. In London, been considering joining a hospitality institute
Le Cordon Bleu is proud to welcome students this includes our Diploma in Plant-Based previously.
from around the globe, including India. We Culinary Arts: Cuisine and Diploma in Plant- Thankfully now we are seeing this start
offer a wide range of programmes and courses Based Culinary Arts: Pâtisserie, Diploma in to turn around, and confidence returning to
across our locations, from the classic French Gastronomy, Nutrition and Food Trends, the sector .We continue to offer first-class
to plant-based and global cuisines. Besides the Diploma in Pâtisserie Innovation and Wellness education, expert teaching chefs and lecturers,
first-class training, Le Cordon Bleu institutes and the degrees we deliver in partnership with a solid network of alumni and industry
offer an extremely diverse environment. So Birkbeck, University of London which includes partners to support all our students during and
Indian students would be learning alongside the BBA Culinary Industry Management, MSc after their studies, to ensure they get the best
students from every corner of the world, from a Hospitality Innovation Management and MSc start possible in the industry. Our programmes
diverse range of backgrounds. Culinary Innovation Management. and courses are regularly updated in line with
And of course, speaking for the London current industry needs, so we can offer students
campus, students are based in a city with Q The hospitality institutes have the most relevant training in the business. n
some of the most amazing restaurants in the experienced a global decline in asmita.mukherjee@saffronsynergies.in

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