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Le Cordon Bleu News, 08/07/2015
Interview with Yukiko Omori: Le Cordon Bleu Japan alumni association President
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Interview with Yukiko Omori: Le Cordon Bleu Japan alumni association President.
We were honored to welcome Mrs. Yukiko Omori to our School. Yukiko Omori studied at Le Cordon Bleu Paris in 1987 in the School’s former location on rue du Champs de Mars, in Paris’s 7th arrondissement. At that time, the school was run by Mrs. Brassard and the lessons taught by Chef Christian Georges.

Since then, Madame Omori has worked in prestigious French establishments and written and published a number of works on the history of French pastry. Mme Omori became Le Cordon Bleu Japan alumni association President in 2015. We met her during a visit to Paris and asked her to tell us all about her career path and her memories from her time studying at the Paris School.

Could you tell us about your career before studying at Le Cordon Bleu Paris?

I worked in the banking sector in Japan before moving into the world of cuisine, but had always dreamed of going to Paris. This dream finally came true when I went to Le Cordon Bleu Paris to study French pastry and cuisine.

Where did you work following graduation with your Diploma?

I worked in a number of prestigious establishments in Paris: Arpège, Ambroisie, La Tour d’Argent and Fauchon. To get my foot through the door of the kitchens of these magnificent places, I would go and have lunch there, ask to speak to the Chef and ask if I could work with him in the kitchen. A female in the kitchen was something extremely unusual in those days! But I managed to fit in.

How did you move from working in kitchens to what you are doing now?

While working in these prestigious establishments, I had the opportunity to meet an importer of French products who worked in Japan. He asked me to go into business with him and I accepted immediately. Little by little, I made a name for myself in the industry in Japan and this enabled me to teach cuisine and pastry and to write a number of books. 

Could you tell us about your time at the School?

It was a very positive experience. I learnt a lot, thanks to the Chefs, and it was sometimes extremely tough! 

Do you have an interesting story to share with us, which made a particular impression on you?

Two things come to mind: Firstly, the day of my final examination for passing my Diploma was my birthday, and I remember making a “pièce montée”. It was a really wonderful day for me because it was a real success. So much so, in fact, that the Chef, who was extremely demanding in lessons, congratulated me on how well I had done!

A second small anecdote: Such was my passion that I came to Paris even before my application to study at Le Cordon Bleu was successful. 

2015 sees Le Cordon Bleu celebrate its 120th birthday, is there something you would like to say on this special anniversary?

Le Cordon Bleu has been extremely demanding and ambitious in teaching the values of French gastronomy for the past 120 years. I sincerely hope that this same spirit and the way of teaching this know-how, based on French culinary techniques, will continue for many years to come!

 

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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