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              Meet Joao Duarte - Cuisine Diplôma 2006

              alumni Joao DuarteOne of Le Cordon Bleu Paris institute alumni, Joao Duarte, who is of Portuguese nationality and 29 years of age, finished his Cuisine Diploma in 2006. It was during Joao’s recent visit to the Institute that we took the opportunity to ask him a few questions about his new life. Chef at Café Constant, he says that he couldn’t be happier and has new projects in the pipeline!

              Joao Duarte interview

              What made you want to study cuisine?

              I always cooked at home: snacks for friends and family. One day I said to myself that I didn’t want to just do that and that maybe my future career should be as a Chef! I came to study cuisine lessons here as it had always been my dream to study French cuisine and in Paris! I also had friends who had already studied at Le Cordon Bleu institute, but in London.

              What is your favourite memory from your adventure at Le Cordon Bleu Institute in Paris?

              When I arrived at Le Cordon Bleu, I had the pleasure of being trained by Chefs who taught me how to appreciate and respect products in their natural state. This was a real trigger for me and made me love being in a professional kitchen, just like the one at Le Cordon Bleu.

              Could you tell us briefly about your career path?

              My career in cuisine, which spans more than 10 years, can be summed up in 3 words: trust, respect and passion.

              What are you doing now and when did it start?

              My dream really did come true and I have now been working for Chef Christian Constant for almost 5 years. I began as sous-chef in his Michelin-starred restaurant Le Violon d'Ingres before becoming cuisine Chef in his bistro Café Constant, where I have worked for the past 3 years.

              Joao Duarte alumni Le Cordon Bleu Paris

              Could you describe your new life in Paris?

              As I said before, my life in Paris really is a dream come true. I love working and living in Paris, without forgetting fabulous French cuisine.

              What advice would you give to future cuisiniers students?

              I would say that a combination of trust, respect, determination and passion is the key to a successful future.

              What are your plans for the future?

              New projects for Paris and Portugal are in the pipeline…

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