José Ignacio González Quinzaños
Confectionery “PURO GUSTO”
Owner
LCB MEXICO, 2009.

My main goal was to learn pastry techniques, from the beginning, I loved the discipline, order and cleanliness that chefs always required when cooking. One of the added values that gave me the alliance Le Cordon Bleu-Anahuac, was the teaching method based on the delicate individual work. Studying at Le Cordon Bleu was a key to start my business of desserts, Mexican candies, fondant decorated cakes and pastries.

Belén Alonso Nogueira
MAISON BELÉN
Owner
LCB Paris, 1994.

It´s a school where the cooking techniques are the basic tool of work. Chefs not only impart their recipes, but the history and culture of French gastronomy; in conclusion the "Art de Vivre". The proper management and discipline techniques I developed in Le Cordon Bleu helped me take my business seriously and professionally.