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  • New Zealand Listener

    Blue-ribbon dining

    Oct 02, 2023 3 minutes

    My fascination with Cordon Bleu cooking started a year after I arrived in London in the 1970s as a somewhat naive 22-year-old. I was urged by two Kiwi friends to join them at a weekly demonstration class at the Cordon Bleu School in Marylebone Lane. What a revelation. To see sophisticated cooking techniques explained directly to you, plus learning from the experts, was a life-enhancing experience. Amazing concoctions, often using simple ingredients, were masterfully whipped up in front of our eyes. One “prepared earlier” dish was presented at the end of each class for some lucky participant to take home. I remember

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