Trained as a Chef at world famous "Cordon Bleu Paris"
The expression "Cordon Bleu" evokes a Chef with an outstanding repertoire of skills.
Cordon Bleu's culinary program is the most rigorous and complete training in traditional French culinary techniques available today. The core of Cordon Bleu's curriculum is the classic cycle in both cuisine and pattisserie disciplines. In less than a year, students can obtain the renowned Grand Diplome*. Students despite past experience, must start at basic level in order to advance to the next level. Students must pass written and practical exams in order to receive the respective level certificate. All 3 levels in each discipline must be successfully completed before the Diploma is attained. Both disciplines must be taken before receiving the coverted Grand Diplome*. Both disciplines can be taken simultaneously , or one after another in 18 months.
Reasons to choose Le Cordon Bleu Paris:
The city of Paris, birthplace of Le Cordon Bleu, is one of the gastronomic capitals of the world. The open air market, bistros and boulangeries make it the perfect location to learn culinary arts and to absorb France's culture.
Founded in 1895, Le Cordon Bleu Paris has over 100 years of experience in culinary arts training.
Chef instructors come from a variety of backgrounds: some have awarded Michelin stars, others hold the prestigious "Meilleur Ouvrier de France" title. All are dedicated to teaching their craft.
The teaching methodoloy "watch, do , learn" is conveyed in demonstrations followed by practical sessions overseen by the Chefs.
All the courses are taught in French and translated into English.
The best students can obtain internships in Parisan establishments, an invaluable work experience which will facilitate future professional pursuits.
Studying at Le Cordon Bleu Paris will enable you to meet people from all over the world; where more than 40 nationalities are represented every year.
Culinary Certificates and Diplomas
Basic Cuisine Certificate
This course is an introduction to classic French culinary techniques. Students begin to build or refine their repertoire of culinary skills with the essential techniques of cooking: professional knife handling, preparing stocks, sauces, forcemeats and doughs, instruction on safety, hygiene, organisation, and French culinary terms and definitions.
Intermediate Cuisine Certificate
This level applies the techniques acquired in basic level and introduces the flavours and influences of French regional cuisine. The lessons will cover training in food presentation, product origins, advanced technical cuts, seasonings, flavour appreciation and the importance of colour, taste and texture combinations.
Superior Cuisine Certificate
Successful completion of this level culminates in the Cuisine Diploma. Orginal and contemporary interpretations of classic dishes are studied and students are encouraged to present their dishes innovatively and creatively. Intricate techniques, kitchen efficiency, and use of deluxe ingredients are all mastered during this level. At the end of this course, the best students will be encouraged to join the internship program.
Successful completion of the 3 certificates lead to Le Cordon Bleu Diplome de Cuisine.
Basic Patisserie Certificate
This course presents the fundamental techniques of pastry doughs, creams, and fillings needed to compose successful creations. Progressively, students practice accuracy in formulas and in the various uses of these techniques. Introduction to decoration, yeast doughs, masking and glazed cakes, creating traditional desserts and French pastry terminology are covered.
Intermediate Patisserie Certificate
Basic skills are further developed and decoration and presentation skills are refined. Students are guided by the chefs to produce artistic high quality pastries. Petits fours, caramel, nougatine, and restaurant desserts are some of the lessons studied. Students are introduced to bread-baking and to chocolate work including hand tempering ,d dipping techniques.
Superior Patisserie Certificate
Successful completion of this level culimates in the Patisserie Diploma. The course aims to enhance individual creativity and artistic perfection, preparing students for the workforce. Students are taught to master 3 complementary elements of the craft contemporary restaurant desserts, the art of chocolate, and artistic sugar creations. Successful participants will be able to hone their skills through an internship in one of Paris top establishments.
Successful completion of Basic, Intermediate and Superior Patisserie Certificate leads to Le Cordon Bleu Diploma de Patisserie.
Successful completion of both the Le Cordon Bleu Diploma de Cuisine and the Le Cordon Bleu Diploma de Patisserie leads to Grand Diplome*.
Successful Le Cordon Bleu Graduates include Julia Child, Herman den Bleijker, Gaston Acurio Jaramillo, Celia Miranda, Gustavo Mata , Wilson Kwok and many others.
A typical day at Le Cordon Bleu Paris, by Harry Covert, a student :
8 am Arrive at Le Cordon Bleu Paris
Change into clean uniform
Go to demo room.
8.30am Cuisine Demonstration (ingredients lists are given, but I need to take notes on the methods that the Chef demostrates. A translator will clarify my questions to the Chef, if necessary. Attention to detail is imperative! ) A tasting or palate analysis of the dish follows the demostration.
Today's Cuisine Menu
Bream and fennel duo
Provencal-style crisp wrapped Lamb Fillet, vegetable tian
Blancmange scented with Lavender and rosemary
12pm Quick break for lunch, back in time to redress in chef's attire, tie back hair, wash hands, and pick up my knives and tool box )
12.30pm Practical - I need to replicate the lamb and vegetable tian dish that I observed in the demonstration. I have an individual workstation that immitates a professional kitchen furnished with all the necessary equipment. It is up to me to keep it in order and clean. The chef evaluates my progress and workstyle, as well as the taste and presentation of the dish. When my dish has been assessed, I can pack it up to enjoy it later with friends and neighbours. There is a refigerator for students to keep their dishes fresh.
3pm Half an hour break- usually I sit in the garden with friends and have a complimentary cup of coffee
3.30pm Pastry Demostration - takes notes during pastry demo - precision is more necessary in pastry, otherwise, formula will not work. Usually, I take photos of the finished dishes for my record, the tasting of the pastry demostrations is my favourite part of the day.
Today's Patisserie menu - Restaurant desserts
Raspberry filled macaroons with anise flavoured pastry cream
Dark chocolate fondant in a bee's nest
Caramel creme brulee
6pm I go home and type up my notes on my laptop, and file alongside the photos.
7.30pm I reheat my Provencal style lamb and analyse my accomplishment in comparision to that of the chef. Tomorrow night, I am looking forward to my wine initiation module - one of the highlights of the week!
Each course duration is about 3 months.
Alternatively, you may want to consider :
Grand Diplome (all levels of Cuisine and Patisserie).
Cuisine Diploma (all levels of Cuisine program).
Patisserie Diploma (all levels of Patisserie Program).
Wine and Management Diploma (9 months).
To apply, please complete this form online and we will follow-up with you as soon as possible.