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If I had to analyse my career up until today, my biggest step was the decision to quit the banking and come to learn to Le Cordon Bleu and, after that, starting my own business, which has been a lifelong dream of mine. Le Cordon Bleu has really given me the confidence and the knowledge I needed to launch into this industry and to bake pastry with a different touch.
For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
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