Celebrate culinary excellence with Le Cordon Bleu during this special visit to Leeds. Le Cordon Bleu presents a Live Patisserie demonstration led by a Le Cordon Bleu Master Chef – Chef Conor Cockram. This special 2.5-3 hour event is also a recruitment opportunity for prospective students interested in studying at Le Cordon Bleu London, offering insight into the school’s French culinary techniques, learning methodology and professional training standards. Experience a captivating live patisserie demonstration led by Le Cordon Bleu Master Chef Conor Cockram. The demonstration showcases the precision, creativity and discipline that define Le Cordon Bleu’s world-renowned culinary education. Attendees will gain a first-hand introduction to Le Cordon Bleu London’s teaching approach, rooted in classical French techniques and modern professional practice. You will also have the opportunity to hear from our alumni, including Dr Jin Chu, Owner & Head Pastry Chef of Bel Sourire. A proud alumna of Le Cordon Bleu, graduating in 2021, Jin has a deep passion for creating beautiful cakes and pastries. About Chef Conor Cockram – Le Cordon Bleu Master Chef Chef Conor Cockram has over 17 years of experience specialising in patisserie. His journey began as a Commis Pastry Chef at the Michelin-starred Mint by Dylan McGrath, following his graduation from the Dundalk Institute of Technology in Ireland, where he discovered his lifelong passion for the culinary arts. From there, Chef Conor honed his skills as a Pastry Chef de Partie at the three Michelin-starred Sketch by Pierre Gagnaire in Mayfair, London, known for its exquisite modern French dining concept. In 2011, he returned to Ireland to become Head Pastry Chef at Aniar Restaurant, where his leadership and innovative approach were instrumental in earning the restaurant its first Michelin star. His meticulous attention to detail also played a crucial role in ensuring Loam Restaurant secured its Michelin star in 2014, just 10 months after its opening. In 2018, Chef Conor became Pastry Chef de Partie at celebrity hotspot and three Michelin-starred Per Se by Thomas Keller, New York, known for its exceptional New American and French cuisine. He has also carried out several stages at 2 Michelin-starred Maaemo in Oslo, 2 Michelin-starred Ledbury in London and 3 Michelin-starred Balzac by Pierre Gagnaire in Paris. His most recent tenure was at Maison Pierre Marcolini in Brussels, where he spent three years as a pâtissier and chocolatier under the mentorship of Pierre Marcolini, named Best Pastry Chef of 2020 by the World Pastry Stars. This experience allowed Chef Conor to master the delicate arts of chocolate work, confiserie, sugar work, and décor, elevating his remarkable skills to new heights. Beyond his work in professional kitchens, Chef Conor’s versatility has been underscored by his role in hosting the Irish Embassy in Tokyo in January 2020, where he showcased the finest Irish produce to an audience of dignitaries. He has conducted chef training demonstrations at culinary institutions across Ireland and has also been recognized for his innovative pastry techniques in both local and national press. Chef Conor Cockram joined Le Cordon Bleu’s team of Patisserie Teaching Chefs in 2024 This event is designed for aspiring chefs and career changers who want to explore studying at Le Cordon Bleu London. It offers insight into: • French culinary techniques taught at Le Cordon Bleu • The school’s learning philosophy and teaching methodology • Training under Master Chefs in a professional environment • Career pathways after graduation What You’ll Experience • Live Patisserie demonstration by a Le Cordon Bleu Master Chef • Insight into Le Cordon Bleu London’s training and methodology • Opportunity to engage with chef and alumni and ask questions • Inspiration for future culinary careers • Small tasting portion to taste after the demonstration

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