The Leading Global Network of Culinary Arts and Hospitality Management Institutes
Christmas magazine NEWS AROUND THE WORLD
FOOD BUSINESSES 5 TRENDS FOR 2022
NEW COURSES AT LE CORDON BLEU
ALUMNI SUCCESS IN 2021
CAREERS POSSIBILITIES ARE ENDLESS
RECIPE LEARN TO BAKE WITH LE CORDON BLEU
Photo by Delphine Constantini in l’École de la Boulangerie, Larousse
cordonbleu.edu
Table of content News Around the world
06-09
Alumni Sucess
10-12
New courses at Le Cordon Bleu
14-17
Food Businesses 5 trends for 2022
18-20
Learn to Bake with Le Cordon Bleu
22-25
Global Recruitment Trends
26-27
Alumni Careers
28-31
Le Cordon Bleu Institutes
32-33
Cafés & Restaurants
PARIS LONDON AUSTRALIA BRASIL CANADA LEBANON NEW ZEALAND PERU
CORDONBLEU.EDU
Merry Christmas and happy new year! André Cointreau, Le Cordon Bleu President, and the Le Cordon Bleu team send their warmest wishes for the festive season. As an early Christmas gift, we are pleased to offer you this magazine, a tribute to how Le Cordon Bleu started in 1895, as an innovative cookery school and publication in Paris. As we approach 2022, we are happy to see brighter horizons arise for us all around the world with the pandemic hopefully becoming a memory rather than a present. Throughout these difficult times, Le Cordon Bleu has been true to its legacy, to bring culinary and hospitality excellence to all, and without borders since extending to online education as well. From its origins, Le Cordon Bleu’s mission is to teach the techniques and knowledge inherited from the great masters of French cuisine. With over 30 schools in 20 countries, the institute today offers culinary training, as well as bachelors, masters and MBAs in hotel management and tourism, and trains 20,000 students of more than 100 different nationalities each year. This magazine is a celebration of our institute, the exciting new programmes we have been working hard to develop and the achievements of our alumni throughout the past year. We hope it provides you with some inspiration for the festive season and the new year ahead. Amitiés gourmandes,
André Cointreau, President Le Cordon Bleu
06-09 |
News
PAGE 6 | CATEGORIES
News Around the World
NEWS AROUND THE WORLD | PAGE 07 food merchandising. These programmes offer transferable skills, an internationally recognised qualification available to domestic and international students, and the flexibility to study or work anywhere in the world. The Australian Government has approved Commonwealth Supported Places (CSPs) for these online Undergraduate and Graduate Higher Education Certificates
Chefs’ Pledge Survey Le Cordon Bleu London partnered with the Chefs’ Manifesto network to support a survey which has helped determine the top priorities for chefs in 2021 and beyond.
Online CSR Project Launch in 2021 As part of Le Cordon Bleu Dusit’s latest corporate social responsibility project in 2021, the cooking video tutorial series “Cooking is for Everyone!” aims to raise awareness and support people with a hearing impairment who wish to learn cooking and baking from home. For each of the four episodes, Le Cordon Bleu Dusit chefs demonstrate how to cook and bake recipes along with step by step guidance in sign language offered by volunteer interpreters.
100% Online Higher Education Certificates Le Cordon Bleu Australia has launched online Higher Education Certificates designed to enhance the credentials of hospitality professionals across a range of disciplines including gastronomy, tourism management, hospitality marketing, and
The results of the survey have helped to form the Chefs’ Pledge, a commitment to key practical priorities that have the greatest impact to enact change. It will aim to create collective momentum to rally greater attention and engagement of chef food systems champions. More information on the website.
PAGE 08 |NEWS AROUND THE WORLD
Le Cordon Bleu awarded for its strong contribution to the hospitality sector
2023: New institute in Riyadh, Kingdom of Saudi Arabia Le Cordon Bleu has signed an agreement with the Culinary Arts Commission of the Kingdom of Saudi Arabia, part of the Kingdom’s Ministry of Culture, to open an institute in Riyadh. The new Le Cordon Bleu campus is scheduled to open by 2023, and will become an iconic flagship for gastronomy, proposing technical courses in the culinary arts, such as Cuisine and Pâtisserie Diplomas, up to higher education degrees in hospitality management. Among the curriculum, Le Cordon Bleu will also propose a programme dedicated to Saudi Arabian Cuisine, to highlight the local ingredients, flavours and gastronomy.
Le Cordon Bleu Madrid and Francisco de Vitoria University (UFV) have received an award honouring their contribution to hospitality education at the Cubí Awards. The event was presented by the Federation of Chefs and Pastry Chefs of Spain (FACYRE), which recognizes those working in favour of Spanish gastronomy. Here, the FACYRE award highlights the important value brought by Le Cordon Bleu Madrid in the last decade, with its Spanish Cuisine programme, endorsed by the Royal Academy of Gastronomy, and a University Degree in Gastronomy, in collaboration with UFV.
Chef Gauthier Denis, instructeur de Boulangerie Le Cordon Bleu Paris, a participé à la Coupe d’Europe de Boulangerie en tant que membre de l’équipe française, qui a remporté la 3e place. Le thème du concours était Versailles, et Chef Gauthier était responsable de la pièce artistique. Il sera de nouveau en compétition au sein de l’équipe française en janvier pour la Coupe du monde de Boulangerie... Le Cordon Bleu lui souhaite bonne chance !
NEWS AROUND THE WORLD | PAGE 09
World Pastry Cup 2021 is excited to
Learn to bake with Le Cordon Bleu’s new book L’École de la Boulangerie
share the news that the UK pastry team have finished in fourth place at the Pâtisserie World Cup 2021, the highest position any UK team has placed in the history of the competition. The team was comprised of Le Cordon Bleu London’s Deputy Head of Pâtisserie Nicolas Houchet, Michael Ho Lam Kwan, Head Pastry Chef Hotel Café Royal, Christopher Seddon and Jamie Houghton, Senior sous pastry chef at Le Manoir aux Quat’Saisons at the Belmond Hotel, as the President of the UK team.
Le Cordon Bleu has launched a new book with French publisher Larousse dedicated to making quality bread and viennoiseries at home. Discover 80 recipes from traditional to regional and international bread recipes, as well as viennoiseries and pastries. Featuring 280 step-by-step photographs, baking will hold no secrets for you! The book is in French only for now, and can be found in bookstores in France, Switzerland, Belgium and Canada. Watch this space for translations in your country.
NEW
S
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10-12 |
Alumni Sucess
PAGE 10 | CATEGORIES
Le Cordon Bleu is proud of its international network of inspiring graduates. At every opportunity we celebrate the achievements of our alumni, and here we share a few of the outstanding successes around the world from this year.
Where will Le Cordon Bleu take you?
ALUMNI SUCESS | PAGE 11
Pía León
Joshua Ross
named World’s Best Female Chef
wins Jeunes Chefs Rôtisseurs Competition
Peruvian chef Pía León was named The World’s Best Female Chef 2021 ahead of The World’s 50 Best Restaurants awards this year. A Le Cordon Bleu Peru alumna, León now co-owns several restaurants in Peru and London with husband and fellow Le Cordon Bleu alumnus Virgilio Martínez Véliz. León has ascended to the top of the gastronomic world and is dedicated to gender parity in hospitality.
We are proud to share that Le Cordon Bleu New Zealand alumnus Joshua Ross, Executive Chef at Bellamy’s by Logan Brown, was announced the winner of Chef Rôtisseurs Competition. Five of Wellington’s best young chefs competed on 11th12th June for the title of Jeune Chef des Rôtisseurs New Zealand, and the chance to take part in the international young chefs’ competition.
Diplôme de Cuisine - 2006
Le Cordon Bleu Peru
Chef-Patron: Kjolle, Central Restaurante, Mater Iniciativa, Mil, Mayo, LIMA Central named No. 1 in Latin America’s 50 Best Restaurants & No. 15 in The World’s 50 Best Restaurants and 1 Michelin Star for LIMA
Diplôme de Cuisine - 2014
Le Cordon Bleu New Zealand
Head Chef at Bellamy’s by Logan Brown Semi-finalist at 2016 San Pellegrino young chef competition. Bellamy’s; One hat in the Cuisine good food guide
Jesselyn Lauwreen
Professional Thai Cuisine Programme - 2019 | Basic French Cuisine Course -
The Winner of MasterChef Indonesia Season 8 Le Cordon Bleu Bangkok/Paris
2020 Chef at Miramar Medan,
Bakereen and LadyReen
influencer (276k followers)
Le Cordon Bleu Bangkok and Paris alumna Jesselyn Lauwreen has won season eight of MasterChef Indonesia. She runs Miramar Medan restaurant with her family, and a bakery, Bakereen, and food shop, LadyReen. Since winning MasterChef Indonesia, Jesselyn has gained a large following online.
PAGE 12 | ALUMNI SUCESS
Talita Setyadi & Ian Chin
Johnson Wong’s
in Forbes Asia 100 to Watch
restaurant in the top 100 of Asia’s Best
Beau Bakery in Indonesia was founded in 2015 by Talita Setyadi and Ian Chin, both graduates of Le Cordon Bleu Paris. Beau is a bakery and café brand operating restaurants and producing artisanal bread and pastries using locally sourced ingredients. Operated by Cahaya Mahakarya Lestari, Beau has a mission to train and grow talent. In 2019, Beau obtained funding from SEAF Women‘s Opportunity Fund.
Le Cordon Bleu Sydney alumnus Johnson Wong has trained around the world, working in the best restaurants from China to Paris. With years of culinary adventures under his belt, his journey led him to open his restaurant, Gēn. Through hard work and research, Wong’s talent and vision was recognised and his restaurant Gēn was placed in the top 100 of the 2021 Asia’s Best Restaurants list.
Grand Diplôme®/ Diplôme de Pâtisserie
Le Cordon Bleu Paris
2012/2013 Co-founders at Beau
2018 Forbes Magazine “30 Under 30”
Diplôme de Cuisine - 2010
Le Cordon Bleu Sydney
Chef-Patron at Gēn
Gēn featured on 50 Best Discovery. Cooking demonstration at MIGF KULinary festival 2019
Vicky Lau
Tate Dining Room earns 2 Michelin stars in 2021 Grand Diplôme® 2010
Le Cordon Bleu Dusit
ChefProprietor at Tate Dining Room
Best Female Chef in Asia, Asia’s 50 Best Restaurants 2015
This year alumna Vicky Lau received 2 Michelin-stars for Tate Dining Room - the only female chef in Asia to gain a double Michelin-star. After training at Le Cordon Bleu Dusit, she returned to Hong Kong to work under chef Sebastien Lepinoy at the Michelinstarred Cépage. She opened Tate Dining Room in 2012.
CATEGORIES | PAGE 13
Le Cordon Bleu alumni can be found all over the world. Connect with them and your institute on the Commanderie des Cordons Bleus, your alumni network powered by Hosco. Hosco is an international hospitality network, with jobs and partners such as Le Cordon Bleu in over 80 countries globally.
Connect with the Le Cordon Bleu Alumni network on Hosco, and join the Commanderie des Cordons Bleus
REGISTER NOW
14-17 |
New courses
PAGE 14 | CATEGORIES
New Courses at Le Cordon Bleu Innovation and adaptation are essential for culinary arts and hospitality sector, so research and development are at the centre of Le Cordon Bleu development, to create new programmes that best suit the needs of our students. Here are some of the exciting new courses available at our institutes around the world.
NEW COURSES AT LE CORDON BLEU | PAGE 15
Le Cordon Bleu Paris and Paris Dauphine-PSL partner to launch an MBA
g PARIS After successfully launching two bachelor’s degrees together, Le Cordon Bleu Paris and Paris Dauphine-PSL University have launched an MBA in International Hospitality and Culinary Leadership. This course enables immersion in luxury hotels and international gastronomy, preparing students for management positions.
Bachelor of Integrated Food Sciences g OTTAWA NEW Wine and Beverage Short Courses g LONDON Le Cordon Bleu London is introducing a range of new professional and recreational wine & beverage short courses. It focuses on a range of topics from wine in a restaurant context to different varieties of wine and other alcoholic drinks. Some classes include a culinary angle, so you can learn to make the perfect pairings.
NEW Brazilian Cuisine Diploma in São Paulo
g BRAZIL
Le Cordon Bleu is taking a step further to help the world’s cuisines shine by launching a Brazilian Cuisine Diploma. Divided into 3 modules, students will learn about Brazil’s gastronomy, including the country’s history, ingredients, traditions and modern trends.
The Bachelor of Integrated Food Sciences is the first of its kind in Canada - a multidisciplinary programme delivered jointly by University of Ottawa and Le Cordon Bleu Ottawa. The programme will prepare students to lead in any industry where food plays a key role, including healthcare, education, hospitality and business.
Advanced Studies in Gastronomy programme
g PARIS
A high standard of multidisciplinary teaching encompassing the numerous facets of the world of taste, gastronomy and fine dining relating to science, sociology, history, culture and economy. There are two different options: - The two-week immersive experience Advanced Studies in Gastronomy (HEG) option, from 20 June to 1 July 2022 (Monday to Friday). - The extended experience, from October 2022 to June 2023, one Friday per month
PAGE 16 | NEW COURSES AT LE CORDON BLEU The 10 weeks course is delivered by Le Cordon Bleu London chefs through online culinary demonstrations, classroom theory, tutorial sessions & seminars. Students will gain a practical introduction to the substitution of animal ingredients to plant-based ingredients.
Diploma in Pâtisserie Innovation and Wellness
g LONDON & PARIS The Diploma in Pâtisserie Innovation and Wellness is an advanced three month course enabling students to develop new pastry concepts using a wide range of ingredients, techniques and reinterpreting classic recipes.
Plant-Based Programme
Le Cordon Bleu pastry chefs, alongside experts in nutrition, teach students the different ways of working with alternative ingredients to produce top quality desserts.
Le Cordon Bleu Ottawa’s Plant-Based Culinary Arts course is designed to provide students with a comprehensive education international cuisines using plant-based ingredients.
g OTTAWA
This non-vocational 20-hour course will cover pastries and breads, using oils and vinegars to create dressings; excluding the use of animal products, processed and refined foods, added sugar and artificial preservatives.
Online courses : Cheese Making: A Whey with Curds 10 WEEKS Online Certificate in PlantBased Pâtisserie AVAILABLE NOW
Step into the world of cheese in this hands-on introductory cheesemaking course!
Discover the cheese families, explore flavour profiles and learn how to mature, care and cook with This new online Certificate incorporates plant-based cheese. Delve into the history, nutrition and global & health research for a new approach to pâtisserie exploration of cheese. arts.
Cuisines of the World: Did you know? Le Cordon Bleu has designed a range of programmes specifically themed around local cuisines. Discover the cuisines of the world with Le Cordon Bleu! Discovery of Asian Cuisines – Coming soon in Paris Turkish Cuisine - Coming soon
MEXICAN CUISINE JAPANESE CUISINE BRAZILIAN CUISINE
THAI CUISINE SPANISH CUISINE
PERUVIAN CUISINE
18-20 |
Food Businesses
PAGE 18 | CATEGORIES
FOOD BUSINESSES
5 Trends for 2022 Le Cordon Bleu is known for helping shape the careers of some of the best chefs, food enthusiasts, and hospitality professionals around the world. Recently, more chefs are developing their own brands, setting up businesses, and moving from restaurants into retail.
This entrepreneurial route has become a strong motivating factor for students to pursue a career in hospitality. Market research and developing an instinct for the latest trends is part of the journey to become an entrepreneur. Here are a few trends we predict that aspiring food entrepreneurs should bear in mind for 2022.
CATEGORIES | PAGE 19
5 TRENDS FOR 2022 Informality & engagement A formal service is no longer as attractive to consumers and instead they are going for dining experiences that offer a relaxed service and environment. At the highend, it has become about pairing things back and simplicity. Less is more, and there is an even stronger focus on quality. There is also a notable shift towards greater engagement between staff, guests, and the food. People have a genuine interest in the menu and provenance has become important. Going forward, more fine dining businesses will try focusing on informality and accessibility.
Sustainability Consumers are aware of the impact food production causes to the environment, and their choices are influenced by the extent that restaurants adopt sustainable and ethical practices. This is not just a fad – the Sustainable Restaurant Association was launched in 2010 with just 50 members, nowadays it has more than 7,000! Articles about the UK’s best sustainable restaurants are frequently featured in online food and travel resources. There will continue to be more transparency about where restaurants are getting their food from, how they engage with or support local producers, and how aspects such as food wastage are handled.
by Dr Thomas Kyritsis, Programme Director of BBA Culinary Industry Management and MSc Culinary Innovation Management at Le Cordon Bleu. Prior to his academic career, Thomas held a number of managerial positions in the hospitality industry in Greece and in the UK, in companies such as Hilton Worldwide, Doyle Collection, CCTvenues and Dorsett International.
PAGE 22 | FOOD BUSINESSES | 5 TRENDS FOR 2022
Digital Experience
Membership Models
Fast food, fast casual, casual, and grab-and-go concepts have become more digital, impacting the way we pay and order but also how brands engage with customers. Mobile ordering and contactless payments are standard practices; so, what comes next? Companies are exploring innovations that will transform them digitally. For example, Chilango recently opened its first digital-only venue in Croydon, including a fully digital ordering system.
Many restaurants have, out of necessity, toyed with the concept of membership or subscription services. In the UK, M Restaurants offers its members exclusive access to their lounges and benefits such as complimentary breakfast, discounts on food and access to events such as masterclasses, tastings and talks. In the US, Michelin-starred restaurant Quince in San Francisco has created a membership based-model with its sister restaurants and its affiliate farm, Quince & Co, offering members a dining credit, quarterly boxes with seasonal produce and pantry products, and educational workshops.
so, comes next? Companies are exploring innovations that will transform them digitally. Some are investing in big data to help them guide their menu changes, promotions or brand designs, others are taking on other technologies. For example, McDonald’s has tested AI which scans license plates with, customers’ permission, to predict orders and has also tested the idea of voice assistants to improve its drive-thru experience.
Home Delivery/Meal Kits The online delivery market was increasing at a significant rate before COVID-19, and during the pandemic it became even bigger and more important for hospitality operators. The pandemic also led to the growth of DIY meal kits. According to the Financial Times, from July to September 2020, HelloFresh doubles revenues as consumers snap up meal kits. These meal kits have given the opportunity for many hospitality operators to diversify their revenue streams. Casual food brands as well as fine dining have both been embraced by consumers. Although many believe that the re-opening of the sector will slow down the DIY meal kit market, we believe that more operators will explore this avenue.
Open up to new horizons in the culinary world
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Recipe 22-25 |
Learn to Bake with Le Cordon Bleu Fresh from the latest Le Cordon Bleu book, L’École de la Boulangerie, we bring you this delicious recipe for traditional milk bread. Published by Larousse, the book is dedicated to help you make quality bread and viennoiseries at home. Discover 80 recipes from traditional to regional and international bread recipes, as well as viennoiseries and pastry recipes. With the advice and techniques of Le Cordon Bleu chefs and 280 step-by-step photographs, baking will hold no secrets for you!
Small milk breads Petits pains de fête DIFFICULTY *
Preparation time: 15 min | Proofing time: 1 h 30 | Baking time: 15 min Basic Temperature: 54
INGREDIENTS
METHOD
8 small breads
Kneading
• 500 g fine wheat flour T45
Place the flour, milk, salt, sugar and yeast in the bowl of the mixer. Mix for 5 minutes on the low speed until the flour absorbs all the liquid and the dough is soft and sticky. Add the butter in one batch and continue to knead for 10 minutes on high speed to make a supple and smooth dough.
• 325 g cold milk • 9 g salt • 20 g sugar • 15 g fresh (compressed) yeast • 125 g cold butter Finish • Poppy seeds • Sunflower oil for sticking • Flour
First rising and fermentation Shape dough into a ball and place in a large bowl. Cover with a damp cloth or plastic wrap and leave to ferment (first proofing) for 30 minutes at room temperature. Dividing and shaping Take 350 g of dough and using a rolling pin, roll out the dough to 2 mm thick. Place on a parchment paper covered baking tray, brush with water and cover with poppy seeds. Transfer the baking tray to the freezer to harden the dough. Remove excess poppy seeds and stamp out 8 discs of 7 cm in diametre. Place in the freezer.
PAGE 24 | RECIPE
From the remaining dough, weigh, 8 pieces of about 80 g each and shape into firm balls. Place the balls onto a parchment paper covered 30 x 38 cm baking tray. Second proofing Leave the balls of dough to rise for 1 hour in a proofing box* set at 25°C. Take the poppy seed coated discs and turn them over, brush the edges with oil. (3) Use another brush to lightly wet the centre of each ball of dough with water and set the poppy seed disc on top. Place different stencils on the discs and sieve flour on top, carefully remove the stencils. Baking Preheat a convection oven to 145°C. Place the baking tray in the centre of the oven and bake for 15 minutes. Remove from the oven and leave the breads to release steam and cool on a cake rack.
*If you do not have a proofing box that provides the heat and humidity needed to proof dough at home, boil a saucepan of water and place it in a turned off oven. Using a cooking thermometer, check the oven temperature every 30 minutes to make sure it is between 22 and 25°C. If the temperature drops, add boiling water to allow for proper fermentation without drying out the products. Recipe adapted and translated from the book “L’École de la Boulangerie” by Le Cordon Bleu® institute and publisher Larousse, with photography by Delphine Constantini and Juliette Turrini.
29,95€
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Learn to bake with Le Cordon Bleu! à partir du 13 octobre
26-27 | Global Recruitment Trends
PAGE 26 | CATEGORIES
GLOBAL RECRUITMENT TRENDS
with Oliver Bracard, CEO & Co-founder of Hosco, the hospitality network. What is your overview of the recruitment market at the close of 2021? It’s important to note that hospitality is one of the biggest job creators on the planet. In the five years before COVID, 1 out of 4 jobs on the planet were added in our industry. After a painful 18 months for our industry on a global scale, we are starting to see a recovery. In the 2nd and 3rd quarters of 2021, we saw a robust surge in demand from employers. However, varying restrictions and political realities from country to country has made this quite uneven and the talent deficit is still a major problem for certain markets, such as in France and the UK.
Following the pandemic, have your clients changed how they look for people and how they understand the market? In markets where there is a talent deficit, companies are really starting to feel the consequences. There are many F&B establishments that are closed not because of restrictions but simply that they cannot find enough staff to open. The pandemic might have the positive effect of pushing companies to more closely consider talent and reconsider the industry in general as a place to work. We have to create a positive contrast between hospitality and the industries our talent is leaking to.
INTERVIEW | PAGE 27 What should businesses be looking into in terms of their job offers to help recruitment? During the pandemic, the world in general became more conscious of how essential the workers in our industry are, so it is crucial for companies to reflect this new understanding of value when they are recruiting potential employees. There must be an industry-wide recalibration towards making the hospitality journey as exciting for staff as it is for guests. What are the trends we can expect for 2022 in the travel and tourism market? The key drivers of the hospitality and tourism industry, such as demographics, buying power, and technology, are still on the rise. If you look at it from a fundamental level, the future for the industry is bright, so in 2022 I expect us to be back to pre-COVID numbers and beyond. One of the major challenges we face is with sustainability. The dialogue around this issue has rapidly evolved in recent years, and so I believe our industry needs to be able to evolve as well, to make hospitality more sustainable. What are the pandemic learnings for the recruitment industry? I think the biggest thing we’ve learned from the pandemic is how important adaptability is to succeed in our industry. It’s always been key to success in hospitality, but COVID has forced everyone to adapt in some way, and those who were slow or unable have had an extremely rough time. A good example of this is how many hospitality schools, like Le Cordon Bleu, were able to adapt and create online course offerings that will
now help them generate even more diverse learning experiences as classes return face-toface. Restaurants that immediately shifted to a take-out system during the lockdowns of 2020 were able to stay afloat and even expand, while many establishments who didn’t have now closed their doors. Another big takeaway from the pandemic was how vital the workforce is to this industry. This means that companies must adapt to this new reality and update their recruitment policies in order to attract more stable, long-term talent to the industry.
Olivier Bracard, CEO & Co-founder, Hosco Born and raised in France and Spain, Hosco CEO Olivier Bracard comes from a long line of hoteliers in Europe’s Balearic islands. After graduating from a hospitality school in 2007, he worked as a real estate advisor before his vision for Hosco sparked to life in 2011. He had the idea to create a company that could be a strong ally to both talent and employers in the hospitality industry by creating a centralized network to connect with each other. Hosco is widely recognized in the international hospitality world, with jobs and partners such as Le Cordon Bleu in over 80 countries globally.
Join the Commanderie des Cordons Bleus REGISTER NOW
28-31 |
Careers
PAGE 28 | CATEGORIES
Possibilities are Endless The hospitality industry is one of the largest employers globally, with a wide array of establishments offering different career possibilities. With a culinary and/or hospitality education you can choose your own path within the industry. Around the world Le Cordon Bleu is proud to see its alumni thrive in a variety of careers, such as chefs, culinary stylists, food photographers, entrepreneurs, app creators, consultants, wine buyers, journalists, award winners and Michelin-starred restaurateurs.
Le Cordon Bleu is the leading global network of culinary arts and hospitality institutes, offering the most comprehensive training in culinary techniques under the guidance of world class chefs and hospitality experts in over 20 countries. Choose from a wide range of programmes, from certificates, diplomas and short courses to Bachelor, Master and MBA degree programmes for the restaurant, hotel management, tourism and nutrition fields.
CAREERS | PAGE 29
Brian Chen
Celebrity TV Chef and Educator, Young Chefs Academy | GRAND DIPLÔME® My
biggest
challenge
was
entering
the
entertainment and culinary world! I did not
fit in one specific box and was often told I didn’t belong. Being where I am today is a testimony to young kids, that diversity is a strength if we just work hard. Be kind and believe!
Sabrina Tessier
Director of Foodservice Marketing, FGF Brands | DIPLÔME DE CUISINE
It’s hard to define the best moment of my career...I think the best moment is seeing food that I helped to develop appear on the menu or in a grocery store. It’s really fulfilling to commercialize a food [product] – from insight to development to launch – and then see people enjoying it!’ testimony to young kids, that diversity is a strength if we just work hard. Be kind and believe!
Juan Sebastian Perez
Executive Chef and Entrepreneur, Restaurant Quitu Identidad Culinaria GRAND DIPLÔME®
In June 2021 I was the first Ecuadorian chef to participate at Madrid Fusion. I performed just like I learned in Le Cordon Bleu.
Joanna Asmar
Chef and CEO, My Black Kitchen | DIPLÔME DE CUISINE
The best moments were undeniably the delightful comments I got from my customers who couldn’t believe what they were eating. Nothing beats the look on their face after their first bite. A definite challenge were the long standing hours! But that’s a chef’s life!
PAGE 30 | CAREERS
Selin Ekim
Food & Travel Writer and Olive Producer, Tuzla Olive Farm Gemlik | DIPLÔME DE CUISINE
It is a great joy to share my memories and experiences with thousands of people, and to inspire them.
WookJung Lee
TV producer and presenter, KBS Media DIPLÔME DE CUISINE
The best part of my career is to share through documentaries that cooking is not just something that fills our stomach but is a creative field covering both knowledge and art that nourishes our soul.
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Le Cordon Bleu Institutes Le Cordon Bleu Paris 13-15 Quai André Citroën 75015 Paris, France T: +33 (0)1 85 65 15 00 paris@cordonbleu.edu Le Cordon Bleu London 15 Bloomsbury Square London WC1A 2LS, United Kingdom T: +44 (0) 207 400 3900 london@cordonbleu.edu Le Cordon Bleu Madrid Universidad Francisco de Vitoria Ctra. Pozuelo-Majadahonda Km. 1,800, Pozuelo de Alarcón, 28223 Madrid, Spain T: +34 91 715 10 46 madrid@cordonbleu.edu Le Cordon Bleu Istanbul Özyeğin University Çekmeköy Campus Nişantepe Mevkii, Orman Sokak, No:13, Alemdağ, Çekmeköy 34794 Istanbul, Turkey T: +90 216 564 9000 istanbul@cordonbleu.edu Le Cordon Bleu Lebanon Burj on Bay Hotel Tabarja – Kfaryassine Lebanon T: +961 9 85 75 57 lebanon@cordonbleu.edu
Le Cordon Bleu Mexico Universidad Anáhuac North Campus Universidad Anáhuac South Campus Universidad Anáhuac Querétaro Campus Universidad Anáhuac Cancún Campus Universidad Anáhuac Mérida Campus Universidad Anáhuac Puebla Campus Universidad Anáhuac Tampico Campus Universidad Anáhuac Oaxaca Campus Av. Universidad Anáhuac No. 46, Col. Lomas Anáhuac Huixquilucan, Edo. De Mex. C.P. 52786, México T: +52 55 5627 0210 ext. 7132 / 7813 mexico@cordonbleu.edu Universidad Le Cordon Bleu Peru (ULCB) Av. Gral. Salaverry 3180 Magdalena del Mar 15076, Peru Le Cordon Bleu Peru Insituto Av Vasco Núñez de Balboa 530 Miraflores 15074, Lima, Peru CordonTec Av. Arequipa 1198, Lima 15046, Peru T: +51 1 617 8300 Peru@cordonbleu.edu Le Cordon Bleu Australia Le Cordon Bleu Adelaide Campus Le Cordon Bleu Sydney Campus Le Cordon Bleu Melbourne Campus Le Cordon Bleu Perth Campus Le Cordon Bleu Brisbane Campus Days Road, Regency Park South Australia 5010, Australia Free call (Australia only): 1 800 064 802 T: +61 8 8346 3000 australia@cordonbleu.edu
Le Cordon Bleu Tokyo Roob-1, 28-13 Sarugaku-Cho, Daikanyama, Shibuya-Ku, Tokyo 1500033, Japan - T: +81 3 5489 0141 tokyo@cordonbleu.edu
Le Cordon Bleu New Zealand 52 Cuba Street Wellington, 6011, New Zealand T: +64 4 4729800 nz@cordonbleu.edu
Le Cordon Bleu Korea Sookmyung Women’s University, 7th Fl., Social Education Bldg., Cheongpa-ro 47gil 100, Yongsan-Ku, Seoul, 140-742 Korea T: +82 2 719 6961 korea@cordonbleu.edu
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Le Cordon Bleu Thailand 17th-19th Floor, Zen Tower, Central World Center, Ratchadamri Road, Bangkok 10330, Thailand T: +66 2 237 8877 thailand@cordonbleu.edu
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Le Cordon Bleu São Paulo Rua Natingui, 862 Primero audar, Vila Madalena, SP, São Paulo 05443-001, Brazil T: +55 11 3185-2500
Le Cordon Bleu Taiwan NKUHT University Ming-Tai Institute 4F, No. 200, Sec. 1, Keelung Road, Taipei 110, Taiwan T: +886 2 7725-3600 / +886 975226418
Le Cordon Bleu Kaohsiung No.1, Songhe Rd, Xiaogang Dist., Kaohsiung, 81271, Taiwan T: +886 (0) 7 801 0909
Le Cordon Bleu Ateneo de Manila G/F George SK Ty Learning Innovation Wing, Areté, Ateneo de Manila University, Katipunan Ave, Quezon City, 1108 Metro Manila, Philippines T: +63 2 8426 6001
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