After taking part in numerous competitions and winning many titles, Chef Olivier Boudot joined Le Cordon Bleu Paris team of Chef Instructors in 2013. Chef Boudot is now the main Chef Instructor for the Boulangerie Diploma.
This diploma offers future professionals and entrepreneurs comprehensive training in the essential techniques for the preparation of bread as well as new developments in the baking field. Kneading, Fermentation, Shaping... It is all about the art of baking.
Acquire the know-how to become a wine expert! During 9 months, professionals will reveal the techniques of wine tasting and will share all their knowledge to understand how the wine business works.
Pamelà Pimentel, a graduate of the first ever Restaurant Management Program, was awarded her Diploma in March 2015. She looks back with us on her time at Le Cordon Bleu Paris and tells us all about her internship and her future plans.
Since graduating from Le Cordon Bleu Paris in 2009, with cuisine and pastry Diplomas, Juan Arbelaez has spent time in the kitchens of numerous prestigious establishments. He recently opened his own restaurant in Boulogne-Billancourt: Plantxa. We were delighted to welcome him, and his associate Pablo Naranjo, for a cuisine demonstration of three recipes. We seized on the opportunity to ask him a few questions about his career path and what influences his cuisine
You have a strong interest in French Culinary Arts? You would like to acquire knowledge in Wine and Management? Do you wish to make your restaurant business a real success in the world? Le Cordon Bleu invites you to an Open House to discover our programs! Book your seat now.
Chef Nicolas Jordan, Chef Instructor at Le Cordon Bleu since 2008, was awarded the title of “One of the Best Craftsmen in France, Ice and Ice Cream (Un des Meilleurs Ouvriers de France - MOF)” in February 2015, following many years of hard work. What better time to find out a little more about him, look back at his career with him, find out how he prepared for the competition, ask him for any words of advice and what his favorite pastries are…
Head to the fairground with this recipe which showcases a selection of three mini desserts which will take your guests straight back to their childhood. Mini toffee apple and marshmallows are synonymous with fairgrounds and mini crème brûlée tartlets,
Slow cooking the breast of lamb makes for a tender texture; here it is cured in salt and slow cooked in duck fat creating a rich flavor before being coated in Panko breadcrumbs. The sweet pickled onions add balance to the dish which is finished with green spring vegetables and a refreshing minty crème fraîche.
Choosing Paris, the sentimental capital of gastronomy, is a guarantee that you will receive culinary training from the greatest French Chefs with international experience. They will teach you to master techniques for producing regional and national Cuisine.
The unparalleled blend of tradition and dynamic modernity is what makes Paris so beautiful. Paris, the City of Light and capital of romance, has a unique historical heritage and an abundance of cultural sites, monuments and museums to be visited.
You can also discover the bistros, Michelin-starred restaurants and even stroll along the famous avenues nibbling a croissant or baguette. Take in the department stores or simply wander around the winding streets while shopping for fashion, home ware, luxury, high-tech goods and of course epicurean treats.
Le Cordon Bleu looks forward to welcoming you to experience the highlights of gastronomic know-how and Parisian cultural life.