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Le Cordon Bleu News, 06/12/2015
Le Cordon Bleu Paris Graduation Ceremony
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June 2015

 

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Le Cordon Bleu Paris Graduation Ceremony – June 2015

The second 2015 session Le Cordon Bleu Paris graduation ceremonies took place on June 10, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Chef Stéphanie Le Quellec, Grand Diplôme and Cuisine Diploma class patron and Chef Frédérci Cassel, Pastry Diploma class patron.

The afternoon began with a warm welcome speech from Chef Stéphanie Le Quellec who is considered by many today as one of the most promising proponents of French cuisine.  Stéphanie Le Quellec studied at Albert de Mun with Franck Ramage, who is now Le Cordon Bleu Paris Wine Department Manager, as her teacher.

In 2001, at the age of just 20, she joined the brigade of 80 Chefs at the Four Seasons Hotel George V. It was alongside two renowned Chefs, for whom she has the utmost respect, Philippe Legendre for three years, then Philippe Jourdin for four years, that she got a real taste for the excellence and rigor of starred tables. Nine years later, she became Executive Chef of the five star Terre Blanche hotel, in Provence.

In 2012, Stéphanie Le Quellec became Executive Chef of Luxury Collection hotel, the Prince de Galles. Then, it’s Chef Frédéric Cassel who welcomed the graduates and their guests. A?er 2 years learning sugar art with Paul Manu in Paris and 6 years navigating the world of top class pastry, with his friend Pierre Hermé, at Fauchon; Frédéric Cassel opened his boutique in Fontainebleau in 1994 giving his creativity and talent free rein. 

Then, Chef Frédéric Cassel welcomed the Pastry Diploma students with a little speech. After 2 years learning sugar art with Paul Manu in Paris and 6 years navigating the world of top class pastry, with his friend Pierre Hermé, at Fauchon; Frédéric Cassel opened his boutique in Fontainebleau in 1994 giving his creativity and talent free rein.

Voted Pastry Chef of the Year in 1999 and 2007, Frédéric Cassel has also been President of the prestigious “Association Relais Desserts” since 2003. In 2008, he was awarded the “Talents du goût” prize by Jean-Luc Petitrenaud and, in 2010, he won an award for the Best Napoleon in the Île-de-France. In 2013, two new awards: the National Award for Artisanal Dynamism (Guild Chamber and “Banques Populaires”), and the coveted title of World Pastry Champion that he won as the French Team’s coach.

This class was composed of 28 students, coming from 13 countries for the Cuisine Diploma, 30 students, coming from 15 countries for the Grand Diplôme and 65 students, coming from 16 countries for the Pastry Diploma. 

Le Cordon Bleu Paris congratulates all students! We wish our graduates every success. Best of luck to those who are pursuing internships or other professional projects.

  Graduation ceremony BIS June 2015Photo credits : Fabymages
 

For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.cordonbleu.edu/paris/home/en
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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