A Taste of Excellence: Le Cordon Bleu Celebrates 130 Years with Exclusive NYC Tour
For 130 years, Le Cordon Bleu has been the gold standard in culinary and hospitality education, a name synonymous with precision, passion, and gastronomic artistry. This past May, in celebration of its monumental anniversary, the world-renowned institution brought a rare and exquisite taste of its legacy to New York City with an exclusive US Tour stop. Aspiring chefs, dedicated food enthusiasts, and future leaders in hospitality were invited to pull up a chair at "The Bleu Table" for an intimate and inspiring encounter with the very best of French culinary education.
On May 14 & 16, 2025, Le Cordon Bleu hosted two days of limited-capacity events in Brooklyn and Manhattan, promising an immersive experience that went beyond the ordinary. Held at Hudson Table Brooklyn, these sessions featured captivating live cooking demonstrations, engaging interactive Q&As, and, of course, beautifully plated tastings that showcased the unparalleled training Le Cordon Bleu provides. Each demonstration was capped at just 25 guests, guaranteeing a uniquely personal and inspiring interaction.
Leading these extraordinary sessions was Chef Colin Westal, a distinguished British culinary figure and one of Le Cordon Bleu London’s most senior Cuisine Chef Instructors. Trained by the legendary Roux Brothers, Chef Colin brought a wealth of experience from helming renowned kitchens across London, including Le Café Anglais and Soif, and showcasing his expertise globally. He was joined by Sydney Fiona Dalal, a Le Cordon Bleu London Grand Diplôme alumna and the then-current Sous Chef at Bastia, recognized as Philadelphia Magazine’s Best Restaurant. Their combined expertise promised a masterclass in culinary excellence.
Chef Colin Westal shared his enthusiasm:
“The Le Cordon Bleu philosophy has always been about mastery through precision, passion and creativity. I’m proud to bring a taste of that legacy to New York, and to share what makes our teaching—and our community—so special.”
Attendees witnessed the creation of intricate dishes, including a savory Braised Squid with Red Rice, Punttanesca garnish, garlic and anchovy dressing, and a delightful Pastry recipe: Orange and Cointreau Crepe Souffle with Suzette sauce. Beyond the demonstrations, "The Bleu Table" offered invaluable Alumni & Chef Talks covering training, career paths, and culinary culture. Lilla Somogyi, Le Cordon Bleu’s Sales & Marketing Director, was also on hand to provide comprehensive Programme Overviews and guidance on international course opportunities.
This US visit was part of a grand global celebration of Le Cordon Bleu's 130 years of culinary excellence, a journey that began in Paris in 1895. With over 35 institutes in more than 20 countries, Le Cordon Bleu annually trains over 20,000 students from more than 100 nationalities, empowering future innovators in gastronomy, hospitality, and beyond. Their diverse range of programs included certificates, diplomas, bachelors, and master’s degrees, catering to every level of learner, from cuisine and pâtisserie to boulangerie and hospitality management.
For American students eager to embark on their own Le Cordon Bleu journey, exciting opportunities awaited. Last Fall, Le Cordon Bleu Paris launched the Bachelor of Science in Culinary Design Management, offered in partnership with Université Paris Dauphine. This elite program, blending strategic management with creative culinary thinking, was designed to shape leaders prepared to tackle tomorrow’s challenges in the food and hospitality industries. Free online info sessions were available for those interested in learning more, with Open House taster sessions having commenced in May/June 2025.
Additionally, Le Cordon Bleu London offered Intensive Diplôme de Cuisine and Diplôme de Pâtisserie programmes, perfect for US students seeking a fast-tracked culinary education over the summer. For many American students, an early summer break presented the ideal opportunity to enroll in a dynamic culinary program that offered a globally recognized qualification.
Whether you were a budding chef, a student exploring international higher education, or simply a lover of fine food, Le Cordon Bleu invited you to experience "The Bleu Table." Chef Colin and Sydney were in action in New York this past May, offering a chance to savor the excellence that defines Le Cordon Bleu, and imagine where your own culinary journey could begin. It was more than an event; it was an invitation to be part of a legacy.
