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Le Cordon Bleu News, 09/01/2015
Le Cordon Bleu Paris Graduation Ceremony
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August 2015

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Graduation Ceremony 
Le Cordon Bleu Paris Graduation Ceremony
The graduation ceremony of Le Cordon Bleu Paris students took place on August 28, 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 Denis Rippa as class patron.

Chef Denis Rippa first discovered the professional cuisine world in a Normandy restaurant in 1986. In 1987, he began an apprenticeship with Bernard Bellanger, owner of le Feu de bois restaurant, in the Eure department in Normandy. Denis Rippa gained further experience, learning about all things sweet, by following a co-operative education program in pastry, confectionary, ice cream making and chocolate.

In 1990, Denis Rippa started working under Michel Menant, Chef of Maxim’s restaurant in Paris. Three years later, he carried out his military service in the kitchens of the Elysée palace. Thanks to Joël Normand, Denis Rippa learnt all about cooking fish in Jacques Le Divellec's eponymous restaurant. The seafood cuisine served there, the enthusiasm, and the freshness of its products, irrevocably changed how exacting he was in this field.

In March 1995, Denis Rippa took on his first role as "chef de partie" in the Parisian restaurant L’Ambroisie, with Bernard Pacaud, working alongside the pastry Chef.

Denis Rippa then decided it was time to return to cuisine and continued his career in Paris with Philippe Legendre, at Taillevent. In June 1997, Denis Rippa took on his first ever role as cuisine Chef in a castle in the suburbs of Paris. He created menus for seminars, elaborate menus for the gastronomic restaurant, for room service, banquets and cocktail parties.

In January 1999, Denis Rippa returned to the capital and La Marée restaurant where he worked alongside Bernard Pinaud who instilled in him, above all else, his passion for the trade. In 2000, he joined the team at the Violon d’Ingres, before becoming cuisine Chef at La Méditerranée restaurant, where he was able to build a menu which fully reflected his personal seafood cuisine style.

Denis Rippa then decided to take part in culinary competitions and, in 2008, was awarded the 58th Prosper Montagné culinary award.

Ever since December 2014 Denis Rippa, assisted by Yannick Martin, has been cuisine Chef in charge of all of the kitchens at the Hôtel Matignon, the official residence of the French Prime Minister.

The afternoon began with a warm welcome speech from Chef Rippa  who  paid a tribute to Le Cordon Bleu, saying: ‘This year your school celebrates its 120 years. I would really like to acknowledge the extraordinary work of the staff of Le Cordon Bleu Paris. Due to this work, the establishment offers excellent training highly sought after in the world of culinary arts.’

During his speech, Chef Denis Rippa congratulated the students: ‘Here, you have met with students from different backgrounds, experiences and of different training. Be proud of your diploma and be ambassadors of Le Cordon Bleu worldwide, and yet today we are not celebrating your diplomas, rather, your professional success, your career, and hopefully your fulfillment.’

He finished by giving three tips to the graduates: ‘Do not be afraid of failure! We have the right to be wrong, we have the right to make mistakes. The important thing is to learn from them and keep moving forwards. 'Knowing how to be' is just as important as 'knowing-how'. You are at the beginning of a long road but you must absolutely conserve, despite the years that will pass, this knowledge which was instilled at Le Cordon Bleu. Finally, you should never lose your curiosity, your thirst for knowledge, your energy, your desire to move forward. All these aptitudes you have developed here in recent months are as important as the knowledge and skills you have acquired.

This August 2015 class was composed of 111 students, coming from 38 countries.

Le Cordon Bleu Paris congratulates all students! Our best wishes to the graduates. Best of luck to those who are pursuing internships or other professional projects.

  Graduation ceremony BIS August 2015

Photo credits : Fabymages


For more information

Le Cordon Bleu Paris
  Email or use the online form
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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