NEW! Le Cordon Bleu Paris video | Le Cordon Bleu Paris
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Excessive drinking is dangerous for the health; alcoholic beverages should be consumed with moderation.
L'abus d'alcool est dangereux pour la santé. Consommez avec modération.
ENGLISH VERSION -
Le Cordon Bleu Paris provides an exceptional learning environment in the heart of the city, overlooking the Seine. It offers all that is needed in terms of comfort and innovation in order to learn the professions of the future in the gastronomy, hospitality, tourism and wine sectors.
Founded here in Paris in 1895, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality management Institutes, is renowned globally.
Every year, more than 35 Le Cordon Bleu institutes train 20 000 students of over 100 different nationalities.
These Institutes provide training programmes in the fields of gastronomy, wine, hospitality and tourism, from initiation to MBA.
Studying in a Le Cordon Bleu institute enables connections to be made on every continent.
Chef Eric Briffard : I believe that the most important thing to transmit to a student is a love of the gourmet world, the importance of constantly seeking the best ingredients… Ingredients are fundamental in cuisine. It is impossible to produce good cuisine without good ingredients! ‘
Le Cordon Bleu Chefs have worked in some of the most prestigious restaurants in the world, many of them are Michelin-starred and One of the Best Craftsmen in France
Le Cordon Bleu academic team also includes University Professors, international experts and renowned specialists from the tourism and hotel industry.
Chef Boudot : Le Cordon Bleu institute is a breeding ground for Chefs who, in my opinion, have an exemplary career path. We have all worked in prestigious establishments and I believe that this is what the students are looking for. When I have a novice in front of me, my priority is to pass on my passion and this is why I love teaching. Teaching is a profession which also enables us to grow, if we want to get something back, we need to know how to give…
Sylvy Morineau : We welcome students who have definite ideas about their future and career project. The fact that the student has a project in mind enables us to help them build their plan for the future. We give them all the necessary tools, and a whole range of expertise…
Among them a number of internships and meetings with professionals enable to enhance the principles learned in class and in a professional setting.
FRENCH VERSION -
Au cœur de Paris, sur les bords de Seine, Le Cordon Bleu propose dans un environnement exceptionnel, tout le confort et l’innovation nécessaires à l’apprentissage des métiers de demain, dans les secteurs de la gastronomie, de l’hôtellerie, du tourisme et du vin.
Fondé en 1895, ici à Paris, Le Cordon Bleu, premier réseau mondial d’instituts d’Arts Culinaires et de Management Hôtelier est reconnu dans le monde entier
Chaque année, plus de 35 instituts Le Cordon Bleu forment 20 000 étudiants de plus de 100 nationalités différentes.
Ces instituts proposent des formations dans les domaines de la gastronomie, du vin, de l’hôtellerie et du tourisme, de l’initiation au MBA. Étudier dans un institut Le Cordon Bleu permet de tisser des liens sur tous les continents.
Chef Eric Briffard: 'Ce qu’il me semble important de transmettre à l’élève avant tout, c’est cet amour de la gourmandise, de la recherche constante du beau produit… Les produits c’est fondamental en cuisine. Il n’y a pas de bonne cuisine sans bons produits ! '
Les Chefs Le Cordon Bleu ont travaillé dans les meilleurs restaurants du monde, certains ont même obtenu de prestigieuses distinctions telles que le titre de Meilleur Ouvrier de France.
Les équipes enseignantes du Cordon Bleu sont également composées de professeurs universitaires, d’experts internationaux et de spécialistes reconnus des domaines du tourisme et de l’hôtellerie.
Et parmi eux de nombreux stages et rencontres avec des professionnels qui permettent de mettre en valeur les principes acquis en cours.
Chef Boudot: 'L’institut Le Cordon Bleu est un vivier de Chefs qui ont un parcours, je dirais, exemplaire. Nous sommes tous issus de grandes maisons et je pense (que) c’est ce que viennent rechercher les étudiants.
Quand j’ai quelqu’un, donc, de novice en face moi, ma priorité ça va être de lui transmettre ma passion, c’est pour ça que j’aime l’enseignement. C’est un métier où on s’épanouit en transmettant, donc si on veut recevoir, il faut savoir donner…'
Sylvy Morineau: 'Nous accueillons des étudiants qui se projettent dans l’avenir qui ont tous un projet professionnel. Le projet pour l’étudiant nous permet nous de construire avec lui son avenir. Nous lui apportons tous les outils nécessaires, tout un ensemble de savoir-faire…'
My Student Life at Le Cordon Bleu Paris with Alexander Zubko | Le Cordon Bleu Paris
Alexander took a life-changing decision when he left his job in a logisitic company back in Belarus to join Le Cordon Bleu Paris as a Cuisine Diploma student.
He tells us more about his time at Le Cordon Bleu Paris, but also about the next steps of his new life: his current internship at Hôtel de Crillon, and his plans for the future.
Discover the Cuisine Diploma:
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Alexander a pris une décision qui a changé sa vie lorsqu'il a quitté son emploi dans une entreprise de logistique en Biélorussie pour rejoindre Le Cordon Bleu Paris en tant qu'étudiant en Diplôme en Cuisine.
Il nous en dit plus sur son passage au Cordon Bleu Paris, mais aussi sur les prochaines étapes de sa nouvelle vie: son stage actuel à l'Hôtel de Crillon et ses projets d'avenir.
Découvrez le Diplôme de Cuisine :
Culinary Arts Diplomas in Paris | Le Cordon Bleu Paris
Le Cordon Bleu Paris offers culinary arts programmes. More information can be found at:
Le Cordon Bleu Paris propose des programmes en arts culinaires. Plus d'informations sont disponibles ici :
Culinary art in Paris with Le Cordon Bleu Paris
Visit Le Cordon Bleu in Paris and watch the students and their teachers make culinary art. Learn more about Le Cordon Bleu Paris at:
Leaving the school having learned all essential techniques in Cuisine, students tell us about their experiences.
Interview with Shivam Kapoor (India) Grand Diplôme | Le Cordon Bleu Paris
Interview with Shivan Kapoor from India about his studies at Le Cordon Bleu Paris. Shivam came to Paris to make Le Grand Diplôme which combine Cuisine and Pastry diplomas.
The Perfect Rise: the art of baking bread and freshly baked pastries | Le Cordon Bleu Paris
The art of breadbaking with Chef Olivier Boudot!
More information about our Boulangerie Diploma at:
Official inauguration of Le Cordon Bleu Paris institute | Le Cordon Bleu Paris
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 October, in the presence of more than 600 distinguished guests.
- More information:
Inauguration officielle de l’institut Le Cordon Bleu Paris
Le Cordon Bleu, premier réseau mondial d’instituts d’arts culinaires et de management hôtelier, a célébré l’inauguration de son nouveau campus le lundi 10 octobre, réunissant plus de 600 invités de marque.
- En savoir plus :
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Excessive drinking is dangerous for the health; alcoholic beverages should be consumed with moderation.
L'abus d'alcool est dangereux pour la santé. Consommez avec modération.
My Student Life at Le Cordon Bleu Paris with Yan Arguelhes from Brazil | Le Cordon Bleu Paris
There is no reason why would I leave and I don’t want it!
Yan, from Brazil, came to Paris to study French culinary techniques and discover gastronomy. He makes us discover his daily life at Le Cordon Bleu school and takes us to his favorite places in Paris.
Discover the Cuisine Diploma:
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Je ne vois aucune raison de partir et je ne le veux pas !
Yan, originaire du Brésil est venu à Paris pour étudier les techniques culinaires françaises et découvrir la gastronomie. Il nous fait découvrir son quotidien à l’école Le Cordon Bleu Paris et nous emmène dans ses endroits favoris à Paris.
Découvrez le Diplôme de Cuisine :
Pastry Diploma in Paris | Le Cordon Bleu Paris
Le Cordon Bleu institute transmits the values of precision, discipline and passion. Le Cordon Bleu concept is to begin with a 3 hour demonstration followed by a tasting and photo opportunity. The student then makes the recipe in practical class.
In the demonstration, the Chef provides a recipe folder with ingredient weights. Throughout the demonstration, the Chef covers techniques and culinary terms. The student therefore has the opportunity to take detailed notes on the whole process, from A to Z. They can then work on the notes they have taken, make improvements, and use them in practical class.
During practical class, the Chef supervises the student and corrects any mistakes. The Chef shares his passion by providing benchmarks. When the lesson is over, the end result is discussed: is it satisfactory?
We teach the vital ingredient: passion through our recipes. Precision, discipline and passion.
More information at:
Study Culinary Arts with our Chefs | Le Cordon Bleu Paris
Founded in 1895, Le Cordon Bleu institute has been teaching the techniques and expertise inherited from the great names of French cuisine for 120 years. With more than 35 schools in 20 countries, Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes and teaches 20 000 students of 100 different nationalities every year.
Le Cordon Bleu Paris offers programmes in culinary arts, as well as Management and Bachelor degrees in hospitality management and tourism.
Le Cordon Bleu institutes are located in the most dynamic cities in the world and each school plays a role in promoting French cuisine and culinary heritage whilst supporting the recognition and showcasing of the food cultures of the countries in which they are found.
Étudiez les arts culinaires avec nos Chef Enseignants
Fondé en 1895, l’institut Le Cordon Bleu a pour mission, depuis 120 ans, la transmission des techniques et des savoirs hérités des grands maîtres de la cuisine française. Avec plus de 35 écoles implantées dans 20 pays, Le Cordon Bleu est le premier réseau mondial d’instituts d’arts culinaires et de management hôtelier au monde, et forme 20 000 étudiants de plus de 100 nationalités différentes chaque année.
Le Cordon Bleu Paris propose des formations culinaires, ainsi que des licences, Bachelors en management hôtelier et tourisme.
Les instituts Le Cordon Bleu sont situés dans les villes les plus dynamiques du globe, chacun contribuant à la promotion de la cuisine et du patrimoine gastronomique français, tout en soutenant la reconnaissance et la valorisation des cultures alimentaires des pays où il est implanté.
Le Cordon Bleu Paris video (short version) | Le Cordon Bleu Paris
Nb:
Excessive drinking is dangerous for the health; alcoholic beverages should be consumed with moderation.
L'abus d'alcool est dangereux pour la santé. Consommez avec modération.
Wine and Management Programme in Paris | Le Cordon Bleu Paris
I believe that students come to learn the expertise that we naturally possess in the wine industry profession in France and also expertise which is essential if you want to evolve in this field – in wine industry roles.
They choose Le Cordon Bleu because we personify excellence and thanks to the fact that we can be found in many countries. We are capable of teaching them by adapting to all these different nationalities.
Being in Paris means that we are at the very heart of international sommellerie: the greatest number of sommeliers in the world can be found here, the greatest concentration of expertise in wine industry professions, and we are within reach of many vineyards. From a geographical point of view, coming to study in Paris is a highly strategic move.
In the 10 month Wine and Management Programme, we alternate theory and practical classes. There are 3 internships during the year, including 1 extremely important internship in vinification.
The student will work in a cellar or winegrowing company and take part in the multitude of tasks involved in making wine. They will mainly take place in Bordeaux (Saint-Emilion) but also in a number of estates in Alsace or the Loire. This diploma has been created to take the best parts of existing training programmes in France. We have taken the best of specialized wine journalism, sommellerie and of the profession of owning your own wine store, and created a made-to-measure diploma to provide students, from around the globe, with know-how, soft skills and expertise.
The curriculum followed by Le Cordon Bleu students enables them to aim for 4 key professions: sommelier, importer, specialized journalist or business owner in oenotourism.
More information at:
Inspiring female Chefs talks | Le Cordon Bleu Paris
To mark International Women’s Day, Le Cordon Bleu Paris organised a conference to showcase women who have made and are making their mark on the culinary arts.
The conference was hosted by Denis Saillard, who teaches on Le Cordon Bleu Advanced Studies in Taste (HEG) programme.
He focused on women who have played an active role in developing French gastronomy in the United States:
Dione Lucas, Julia Child and Madeleine Kamman. These ladies, with strong personalities and a burning passion for gastronomy, were able to make their mark in a very masculine field.
This event also provided the opportunity to highlight inspirational women from diverse backgrounds. They all described their gastronomic journeys:
- Adeline Grattard (France), owner and chef of 1 Michelin-starred restaurant Yam’Tcha
- Sibel Pinto (Turkey), Le Cordon Bleu Paris Advanced Studies in Taste (HEG) alumna, chef, researcher and writer specialised in Mediterranean cuisine
- Julia Joyandet (France), Le Cordon Bleu Paris Wine and Management Diploma 2017 and Manager of the Domaine de la Pâturie
- Mary O'Leary Barjou (United States), private chef, Le Cordon Bleu Cuisine Diploma 2014
- Soyoun Park (South Korea), Pastry Chef at Le Cordon Bleu Paris institute
- Alexandra Didier (Ukraine), Cuisine Chef at Le Cordon Bleu Paris institute
Le Cordon Bleu Paris - Patisserie Diploma 2015
Le Cordon Bleu Sept 2014 - June 2015
Student Life - Josephine Chairisty (Indonesia) Bachelor and Pastry Diploma | Le Cordon Bleu Paris
Josephine Chairisty student and graduate from Le Cordon Bleu Paris institute talks about her student life at the school.
Josephine Chairisty, 20 years old, comes from Indonesia. She graduated the Pastry Diploma and she is now studying Bachelor of Business in Culinary Arts. Her goal is to combine technical and managerial skills to successfully reach her professional goal: opening her own pastry shop in Indonesia. Why did she choose Paris? Why Le Cordon Bleu? She also tells us about her life as a student, her diplomas, internships and career plans.
Discover the Bachelor of Business in Culinary Arts:
Read more about the Pastry Diploma:
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Joséphine Chairisty étudiante et diplômée de l’institut Le Cordon Bleu Paris nous parle de sa vie étudiante à l’école.
Josephine Chairisty, 20 ans, est originaire d’Indonésie. Elle a obtenu son Diplôme de Pâtisserie et étudie maintenant le Bachelor en Management des Arts Culinaires. Son objectif est d’allier compétences techniques et managériales pour atteindre son objectif professionnel : ouvrir sa propre pâtisserie en Indonésie. Pourquoi a-t-elle choisi Paris ? Pourquoi Le Cordon Bleu ? Elle nous parle aussi de sa vie d’étudiante, de ses diplômes, ses stages et de son projet professionnel.
Découvrir le Bachelor en Management des Arts Culinaires :
En savoir plus sur le Diplôme de Pâtisserie :
Pastry demonstration by chef Cédric Grolet, Le Meurice | Le Cordon Bleu Paris
On April 2017, we welcomed Chef Cédric Grolet and his team to Le Cordon Bleu Paris institute for a pastry demonstration. Since 2012, Cédric Grolet is pastry chef at Le Meurice hotel. In just a few years, he become a key figure on the French pastry scene, the symbol of a new generation of pastry chefs.
Cédric Grolet, an audacious and talented 31 year old pastry chef, excels in the art of all things sweet, notably with his original trompe l’œil creations, fruit sculptures (lemons, apples, peaches, grapefruits…) and Rubik’s Cube, which are all representative of his work. Also not to be forgotten is Chef Grolet’s signature pastry, La Noisette.
WE CLIMED THE EFFIEL TOWER?? | LE CORDON BLU | PARIS VLOG DAY 2
Le Cordon Bleu Paris provides an exceptional learning environment in the heart of the city
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Boulangerie Diploma | Le Cordon Bleu Paris
Discover the Boulangerie Diploma offered by Le Cordon Bleu Paris at:
2017 Alumni Gala | Le Cordon Bleu Paris
Alumni Gala: Le Cordon Bleu Paris honours its alumni and celebrates their success during the 2017 Alumni Awards.
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Gala des anciens étudiants : Le Cordon Bleu honore ses anciens étudiants et récompense leur succès lors des Alumni Awards 2017.
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Paris Study Tour (2) by Sunway Le Cordon Bleu
Bonjour! Here is a short clip of our study tour to Paris on the 1st of Oct to the 7th of Oct 2018. Have a look to see what awaited them there!