If ever there was a reason to loosen your belt and pack an appetite for inspiration, this May might be it.
Le Cordon Bleu, the blue-ribboned matriarch of haute cuisine, is celebrating its 130th anniversary in the only way it knows how—with style, sizzle, and a spread worthy of Versailles. And in true Paris-meets-Park-Slope fashion, the famed culinary institute is packing its knives and flying directly to New York City for a two-day flavour affair that promises to stir the pot and tempt the palate.
The Bleu Table Comes to Brooklyn
Under the fittingly titled banner The Bleu Table, Le Cordon Bleu’s travelling roadshow will make a decadent detour at Hudson Table in Brooklyn on 14 and 16 May, with seating so intimate you might catch a waft of Cointreau from the soufflé. Each session is limited to 25 lucky guests—close enough to the flame to feel the heat and hear the butter whisper as it browns.
Chef Colin Westal
Chef Colin Westal, a British kitchen maestro trained by the legendary Roux Brothers, leads this culinary caravan. His CV reads like a Michelin guide index. He’s served up brilliance across London, Europe, the Middle East, and Asia, and now he’s bringing his well-honed toque—and his take on braised squid—to the Empire State.
Sharing the spotlight is the supremely talented Sydney Fiona Dalal, a Le Cordon Bleu London alumna currently turning heads (and sauces) at Bastia, Philadelphia Magazine’s reigning Best Restaurant. Together, the pair will present live chef demonstrations with plated tastings, heart-to-heart Q&As, and just the right dash of kitchen theatre.
“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.”
— Chef Colin Westal
Flambé Meets Future
On the plate? A refined Braised Squid with Red Rice, seasoned with Puttanesca flourish and an anchovy dressing that doesn’t so much whisper as croon. Dessert? An Orange and Cointreau Crêpe Soufflé smothered in a glistening Suzette sauce, designed to make even the most jaded diner swoon.
Each session—whether you’re attending for cuisine or pâtisserie—is more than just a demonstration; it’s a masterclass in French technique, a showcase of global culinary culture, and frankly, a perfect excuse to get out of the office on a weekday.
And at just $10 a session (tastings included), it’s a bargain that would make Julia Child do a double-take.
Tickets are strictly limited and can be secured via Eventbrite. These events sell out quicker than you can say “mise en place,” so don’t dawdle.
Old School Meets New Horizons
But don’t think this is a fleeting celebration of a storied past. Le Cordon Bleu may have roots stretching back to 1895 in Paris, but its sights are set on the next generation of culinary torchbearers.
With over 35 institutes in 20 countries and over 20,000 students trained annually, Le Cordon Bleu is more global than ever. From Diplomas in Pâtisserie and Cuisine to full-blown Bachelor’s and Master’s degrees, the school is as much about the business of food as it is about the joy of it.
Speaking of business, American students keen on stepping into culinary leadership should keep an eye on the Bachelor of Science in Culinary Design Management, launching this autumn at Le Cordon Bleu Paris in collaboration with Université Paris Dauphine. It’s a rare blend of gastronomy, innovation, and strategic management—think brains and béchamel.
For those with less time but equal ambition, there’s always the Intensive Diplôme de Cuisine or Diplôme de Pâtisserie in London. It’s the perfect summer plan for those who prefer their holidays served with a side of sabayon.
Online info sessions for both programs begin in May and June, with times at 12 PM and 7 PM EST.
Why It Matters
These aren’t just classes. They’re a call to arms for a new kind of cook who understands that fine food can build bridges, shift cultures, and launch empires. It’s no coincidence that some of the world’s most influential chefs trace their apron strings back to Le Cordon Bleu.
So whether you’re a fresh-faced Year 12 student with dreams of working the line in Lyon, or a seasoned home cook who’s mastered the microwave and is ready for more, The Bleu Table is your invitation to something bigger, bolder, and beautifully French.
Final Garnish
New York, it’s your turn to raise a glass—and a fork—to the past, present and deliciously daring future of Le Cordon Bleu. As the French might say, bon appétit… et à bientôt.
