Today, we push open the doors of Le Cordon Bleu Institute in Paris to learn more about the lives of its students. A visit that is sure to whet your appetite.
Le Cordon Bleu: The Art of Training Tomorrow’s Culinary Talents
Symbol of French excellence for 131 years, the network comprises more than 35 institutes in 20 countries. A way to give everyone a chance.
Each year, Le Cordon Bleu trains 20,000 students from all corners of the world and passes on its unique know-how, professional techniques, and the rigor required for the gastronomy trades.
These institutes, located in Europe, Asia, Occitania and many others, offer a wide range of programs in cooking, pastry, bakery, oenology and hotel management, all with caring and attentive teachers.
Among the students from the Le Cordon Bleu Paris Institute, some have gone on to brilliant careers. For instance Pooja Dhingra, an Indian pastry chef who graduated in 2008, nicknamed “the Queen of Macarons” in India, or Chef Juan Arbelaez who also participated in Top Chef and today is a successful entrepreneurial chef.
A Day in the Life of a Student at the Le Cordon Bleu Institute
That’s well-timed because we had the opportunity to visit the Paris campus, located in the 15th arrondissement, in order to discover the behind-the-scenes world up close with the students. On the program: a pastry class.
The exercise is divided into several steps: listen to the chef’s instructions and take notes during the demonstration. The students are then invited to put into practice what they have just learned, before receiving a grade.
Between us, it whetted our appetites as the classroom smelled so good amidst all these delicious creations, not to mention the tasting… A real delight!
The Le Cordon Bleu Paris Institute is an exceptional place to become a true professional. It notably features an 800 m² roof garden, a rare setting that allows students to learn more about this type of cultivation.
And if you don’t have time to follow a full program, good news: Le Cordon Bleu Paris also offers day-long or short courses to refine a skill, as well as workshops at the Hôtel de la Marine, open to all food lovers.
