My Ambition
My ambition is to open and run a small fine dining place doing business at a level of excellence whereby it could be revered in the Michelin Guide.
Published every year in over a dozen countries, the Michelin Guide is the oldest and best-known European hotel and restaurant guide which awards a star to those deserving restaurants listed in its famous Red Guide.
The guide awards one to three stars to a small number of restaurants of outstanding quality. One star signifies a “very good cuisine in its category”; a two-star ranking represents “excellent cuisine, worth a detour”, and three stars are awarded to restaurants offering “exceptional cuisine, worth a special journey”.
To begin my career path I shall enrol in the full course Grand Diploma at the French cooking school Le Cordon Bleu in London. And to do so I must provide a high school diploma to attend along with a letter of motivation to qualify for acceptance.
Le Cordon Bleu teaches students to master the classic French techniques of Cuisine and Pâtisserie in a systematic manner. I will earn a Diplôme de Cuisine and a Diplôme de Pâtisserie and with diligence and hard work, I can obtain the highly acclaimed passport to the Culinary World - Le Grand Diplôme.
The inclusive course extends over nine months taking me through cuisine and patisserie to learn basic techniques of being in a kitchen, in hand with fishmongers, butchers and grocers who provide the knowledge that I will draw on at will as I take in how to make French food from the basics, through stages at both the intermediary and superior levels. And finishing up in a final event when I shall be examined on my ability to cater an afternoon tea party and a formal dinner to determine what I have learned and created on my own during class time and in league with teamwork in a commercial kitchen setting.
Furthermore the school offers to its graduates internships at its own Le Cordon Bleu catering branches or elsewhere as best suits and
Published every year in over a dozen countries, the Michelin Guide is the oldest and best-known European hotel and restaurant guide which awards a star to those deserving restaurants listed in its famous Red Guide.
The guide awards one to three stars to a small number of restaurants of outstanding quality. One star signifies a “very good cuisine in its category”; a two-star ranking represents “excellent cuisine, worth a detour”, and three stars are awarded to restaurants offering “exceptional cuisine, worth a special journey”.
To begin my career path I shall enrol in the full course Grand Diploma at the French cooking school Le Cordon Bleu in London. And to do so I must provide a high school diploma to attend along with a letter of motivation to qualify for acceptance.
Le Cordon Bleu teaches students to master the classic French techniques of Cuisine and Pâtisserie in a systematic manner. I will earn a Diplôme de Cuisine and a Diplôme de Pâtisserie and with diligence and hard work, I can obtain the highly acclaimed passport to the Culinary World - Le Grand Diplôme.
The inclusive course extends over nine months taking me through cuisine and patisserie to learn basic techniques of being in a kitchen, in hand with fishmongers, butchers and grocers who provide the knowledge that I will draw on at will as I take in how to make French food from the basics, through stages at both the intermediary and superior levels. And finishing up in a final event when I shall be examined on my ability to cater an afternoon tea party and a formal dinner to determine what I have learned and created on my own during class time and in league with teamwork in a commercial kitchen setting.
Furthermore the school offers to its graduates internships at its own Le Cordon Bleu catering branches or elsewhere as best suits and