Oliva Allegra is a private Culinary Arts school with a focus on Mediterranean cuisine that aims to create gastronomic experts for the culinary industry.
Chef Gilles Company was in attendance between Saturday 23 and Tuesday 26 June to lead a number of workshops for culinary professionals, focusing on classic fish and dessert techniques. The recipes demonstrated included Seabream in an Asian spiced crust, Salmon "en papillote" with olive oil, lemon, and potato blinis, and pineapple carpaccio with basil, coconut mousse and pineapple crisps.
Chef Gilles began working in professional kitchens at the age of 16 whilst studying for a Master's degree in Haute Cuisine. He refined his classical culinary techniques working in various Michelin-stared restaurants throughout France before moving to England as Executive Head Chef at the French Horn Hotel. Chef Gilles joined Le Cordon Bleu London's team of Teaching Chefs in 2012.
source: Le Cordon Bleu London