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Le Petit Journal

STUDENT NEWSLETTER

OCTOBER 2026

Coming up THIS MONTH

MON TUES WED THURS

FRI

SAT

SUN

7 T H O C T O B E R G U E S T C H E F : P E T T Y E L L I O T T

1 7 T H O C T O B E R : S U P E R I O R C U I S I N E D E G U S TAT I O N M E N U

2 1 S T O C T O B E R : G U E S T C H E F : J AV I E R D U A R T E

2 3 RD O C T O B E R :

STUDENT SOCIAL EVENT

2 6 T H O C T O B E R : C U L I N A R Y & H O S P I TA L I T Y I N D U S T R Y A C C E S S D AY - C A R E E R S F A I R

3 1 S T O C T O B E R : S U P E R I O R PÂT I S S E R I E A F T E R N O O N T E A

Coming up THIS MONTH

Guest Chef: Petty Elliott 7 TH O C T O B E R | 6 : 3 0 P M | 4 TH F L O O R Join us for a guest chef demonstration with Petty Elliott. Chef Petty will demonstrate several fantastic vegetarian dishes from her latest book. Petty launched her cookbook, The Indonesian Table in April 2023, which was followed this year by her new book

The Indonesian Vegetarian Table, from which she takes the recipes for this demonstration.

Superior Cuisine Degustation Menu 1 7 TH O C T O B E R | 1 2 P M - 3 P M | C O R D As part of the Superior certificate of the Diplôme de Cuisine, students will host a 5-course tasting menu event at CORD. This event provides Superior students the opportunity to gain insight into working in the industry, applying what they have learned on the programme in a professional setting. Please note: Superior Cuisine students hosting the event are only allowed to invite up to 4 external guests. Other terms apply.

Coming up THIS MONTH

Guest Chef: Javier Duarte 2 1 ST O C T O B E R | 6 : 3 0 P M | 4 TH F L O O R Join us for a guest chef demonstration with Javier Duarte. Chef Javier will focus on Cooking for Performance: The New Role of the Private Chef in Elite Sport. He will demonstrate two dishes that show that performance cooking should not mean compromising on culinary technique, flavour or presentation and the skill of understanding the nutritional objective and then using your knowledge as chefs to execute it appropriately

Student Social Event 2 3 RD O C T O B E R | 6 : 3 0 P M - 8 : 3 0 P M 4 TH F L O O R Join your fellow students for an evening of food and wine tastings, demonstrations and discussions with food and beverage producers, suppliers and our chefs and lecturers. This is a great opportunity to network with your peers, discover new and interesting products and enjoy some delicious food and drinks. Want to share the fun? You can bring one guest — simply sign up together at Reception!

Coming up THIS MONTH

Culinary & Hospitality Industry Access DayCareers Fair 2 6 TH O C T O B E R | 4 P M - 5 : 3 0 P M 4 TH F L O O R Meet with the industry’s leading hotels, restaurants and caterers for employment networking and guidance at our careers fair. Don’t forget to bring along your CV. If you plan to use the library student printer, please ensure your printer access is set up in advance. This industry access day is your opportunity to discuss with the recruiters of renowned companies such as Waldorf Astoria, Marriott Hotels, Edition Hotel, St.Pancras Autograph Collection, Grosvenor House Suites, Coya Restaurants, Vira International, Culinary Bridge from 33 Masterchefs of Belgium and more.

Superior Pâtisserie Afternoon Tea 3 1 ST O C T O B E R | 2 : 3 0 P M - 5 P M | C O R D As part of the Superior certificate of the Diplôme de Pâtisserie, students will host a formal 5 course Afternoon Tea party event at CORD. This event provides Superior students the opportunity to gain insight into working in the industry, applying what they have learned on the programme in a professional setting. Please note: Superior Pâtisserie students hosting the event are only allowed to invite up to 4 external guests. The event is open to attendees aged 16 and over. Other terms apply.

New in our cafés Café Le Cordon Bleu and CORD Café both offer a menu full of delightful treats, whether you’re stopping in for a coffee, a meal or a quick snack between classes. Choose from the delicious range of hot and cold drinks, cakes, viennoiseries, gourmet sandwiches and more. This month, we have a selection of new treats including: •

Macarons (pumpkin & pecan, vegan pear &

•

toasted almond, milk chocolate & salted caramel)

•

Pistachio Basque cheesecake

•

Wild mushroom, goat cheese and truffle honey barquette

Did you know? Le Cordon Bleu Students enjoy a 15% discount at both of our cafés. Just present your student badge when paying.

October Harvest CORD’s kitchen is currently showcasing peak autumn produce, building dishes around sweet roasted squash, earthy wild mushrooms, and aromatic fresh truffles. On the menu, you will find masterclasses in seasonal balance and precision, such as our handmade Truffle Pasta with sautéed girolles, aged parmesan, vibrant spinach, and toasted pine nuts, all generously finished with freshly shaved truffle. It is a true study in elevating a hero ingredient with technical control and culinary artistry. Whether you are visiting to discover modern flavour construction or taking a well-deserved break with prep partners, you always have a genuinely welcoming table here. Don’t forget that your exclusive student privilege applies across the restaurant and café throughout the term.

DISCOVER THE MENU

Student discount at CORD Don’t forget – as a Le Cordon Bleu student, you receive an exclusive discount*. Come dine, explore the menu, and experience seasonal cooking at its best. Plus, all students currently get a free bottle of wine when they dine during the week of their birthday! *Students and alumni can enjoy a 25% discount at CORD restaurant and a 15% discount on all items at CORD Café. Terms and exclusions may apply on specific menus or days, please contact the team for more information and make yourself known as students or alumni when you arrive. Discount available on total bill when dining on the a la carte and tasting menus. Not available on set menu or specific event days unless otherwise specified. Not available with any other offer unless specified. Any bookings must be made using a Le Cordon Bleu email address and by emailing info@cordrestaurant.co.uk, and the student or alumni must be one of the guests at the table. Bookings will be subject to availability. Free bottle of wine on week of birthday is only redeemable once per birthday. This is a limited time offer and may be removed without notice.

Short Courses SPOTLIGHT

Pâtisserie Technique Essentials 2 7 TH O C T O B E R With four evening cookery and baking classes (same day weekly), Pâtisserie Technique Essentials teaches the fundamental techniques and methodology surrounding classic handmade pastry products.

FIND OUT MORE

Bake & Dine: Cinnamon Rolls & Oven-Baked Doughnuts 3 0 TH O C T O B E R Across two and a half hours you will be guided through the steps to create impeccable cinnamon buns and doughnuts, before taking your seat in the restaurant. Please allow at least 1 hour for your dining experience.

FIND OUT MORE

Italian Cuisine: Primi Piatti 3 1 ST O C T O B E R Explore Italian cuisine in this 6-hour class focussed on classic Primi Piatti dishes: Agnolotti, Gnocchi and Orecchiette.

FIND OUT MORE

Last Month’s HIGHLIGHTS

Guest Chef: John Chantarasak On 2nd September, we were joined by John Chantarasak for a guest chef demonstration. John trained at Le Cordon Bleu Dusit in Bangkok, then going on to work at Nahm under David Thompson, rated the best restaurant in Asia at the time. He opened his restaurant in 2024 and earned a Michelin star just three months after opening. John made Wagyu flat iron steak with sunflower seed satay, king oyster mushroom and heritage furikake.

Graduation On 18th September our graduating students were invited to celebrate their achievement at a ceremony held in the luxury surroundings of The Hurlingham Club in West London. The ceremony featured special guest speakers. After receiving their diplomas, graduates and their guests were able to relax and enjoy a food and drink reception with the chefs and their fellow alumni.

VIEW THE GALLERY

Career

OPPORTUNITIES

To arrive at The Connaught is to belong. Discover a hotel of warm hospitality and effortless style, a beacon of Mayfair Village for over two-hundred years; home to a community united by the allure of the exceptional. Here, heritage and heart unite, discretion is our promise, and the pleasure to please is a way of life.

Now hiring As Chef de Partie, you will work closely with the Sous and Junior Sous Chefs and hold a key role in day-today operation of The Connaught. You will be passionate about working with the finest, freshest ingredients and in delivering quality dishes and products, thoughtfully created by Michelin starred chef, Jean-Georges Vongerichten. You will take an organised approach to your role and prioritise effectively to ensure the smooth running of your section, sharing your knowledge and supporting in the training and development of the Demi and Commis Chefs in the brigade. You will be an exceptional team player with excellent communication skills and have a key focus on detail to deliver outstanding quality and service within a high profile kitchen. With this in mind, you will have experience ideally at similar level within a quality dining environment and have proven relevant experience.

APPLY HERE

Must Reads

FROM OUR LIBRARY

Our library is situated on the first floor next to room 101 and offers a fantastic array of books. It is open from Monday to Saturday 7:10am – 9:30pm (5:30pm on Saturday) for self-study, and open Monday to Friday 9:00am – 5:00pm (closing for 1 hour during lunch) for borrowing services. You can also email london-library@cordonbleu.edu with your book requests and pick them up from the front desk during library opening hours. If you’ve read a book that you think would be helpful to your fellow students, please send a short review to: london-library@cordonbleu.edu for the chance to be published in the next Le Petit Journal issue.

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