Jump to: Sylvain Boussard | Chef Iman Bogen | Chef Olivier Boudot | Jean-Michel Deluc, Professeur au Département Vin | Kaye Baudinette
Chef Olivier Mahut | Chef Pascal Quéré | Chef Marc Vaca | Chef Jean-Jacques Tranchant | Chef Philippe Clergue
Chef Nicolas Jordan | Franck Ramage - Wine department manager | Chef Franck Poupard | Chef Frédéric Lesourd | Chef Marc Thivet
Chef Bruno Stril | Chef Patrick Terrien | Chef Jean-François Deguignet | Chef Patrick Caals | Chef Xavier Cotte
Sylvain Boussard graduated from Lausanne Hotel School in 1990. He began his career, which has notably included numerous international postings, in restaurant positions in South Africa. Two years later, he went to Mexico where he became Restaurant or Banqueting Manager in renowned hotels such as Camino Real, in Cancun (Leading Hotels of the World), as well as Hyatt International Hotels.
In 2000, Sylvain Boussard headed to the Middle-East where he became Restaurant Manager of the Meridien Diplomat Hotel in Manama, Bahrain. His career then took him to the other side of the world, to French Polynesia where he worked as Restaurant Manager for two years at the Bora Bora Pearl Beach Resort. In 2002, Sylvain Boussard returned to Latin America for nearly 5 years. He became Restaurant Manager for the Orient-Express hotel group in Peru (Hotel Monasterio Cusco, Miraflores Park Hotel Lima, Machu Picchu Sanctuary Lodge, Las Casitas del Colca). On a number of occasions, he took over the role of the General Managers during their absences, and the Monasterio hotel came top of the “Leading Hotels of the World”. He also organized two summit meetings for 19 Latin American Heads of State.
In 2007, Sylvain Boussard was recruited by Carlisle Bay Resort, a boutique hotel in Antigua, in the Caribbean. In 2009, Sylvain Boussard rounded off his expertise in the United States, at Cornell University in New York. He went on to become Vice-President of Executive Search International in Florida and in Panama. Sylvain Boussard then headed East, first to the Maldives, then to Brunei where he was recruited as
Sylvain Boussard joined the Le Cordon Bleu Paris team in 2014.
Originally from the United States of America, Chef Iman Bogen studied in a culinary school in Isère, France in 1993 where he obtained his “Certificat d'Aptitude Professionnelle (CAP)” and his “Brevet d'Etudes Professionnelles (BEP)” in cuisine. He began his professional career as “commis de cuisine” in the restaurant Pique Pierre then moved to La Poularde Bressane based in Grenoble where he acquired fundamental classic French culinary skills. In 1997 he became Chef of a restaurant dedicated to refined classic French cuisine, La Forêt Noire, located in St-Ismier in the Isère region of France.
In 2000, Chef Bogen joined a restaurant cited in the Michelin guide: La Source, in Bédarieux, Hérault. Afterwards, he worked in several establishments in Montpellier and contributed to the opening of the restaurant Le Séquoia for which he developed a modern, international menu. Chef Iman Bogen was recruited in 2003 as Executive Chef for le Sofitel hotel in Montpellier where for the first time he developed a "haute cuisine" menu. In 2008, he became Executive Chef at Hiely Lucculus in Avignon where he elaborated menus worthy of a Michelin star.
In 2009, Chef Bogen decided to share his passion for cuisine by becoming an instructor at the Gastronomicom International Academy of Gastronomy situated in Cap d'Agde. Chef created and taught a bilingual culinary program addressing the requirements of modern French cuisine.
Chef Bogen was recruited by H&C Conseils as a practical and theoretical culinary teacher.
Chef Bogen joined Le Cordon Bleu Paris team of Chef Instructors in 2013.
From the Auvergne region of France, Chef Boudot holds a “Certificat d’Aptitude Professionnelle” (CAP) in pastry, a “Brevet d’Études Professionnelles” (BEP) in boulangerie, and a “Brevet Professionnel” (BP) in boulangerie.
In 1997, he started working as a baker for Eric Kayser where, in 1999, he was promoted to the position of Head Baker. His job was extremely varied and, in 2005, he was promoted and given the role of overseeing all the bakeries of the Eric Kayser group.
Between 2004 & 2005, Chef Boudot worked as Head Baker for Amondio Pimenta MOF who taught techniques for rye and nutritional breads. In 2008, he became Head Baker at Moisan where he worked with Christian Vabret MOF in research and development as well as teaching at the Moisan Institute. He then chose to pursue his career in South Korea where he worked as a research and development baker for SPC Paris Croissant, before moving to Switzerland to take up the same position with Maillard et Gourmandises.
During his career, Chef Olivier Boudot has taken part in numerous competitions and won many titles. In 2005, he won the gold medal for bread and viennoiserie at the Arpajon gastronomic competition and in 2009, he became Champion of France (bread) at the French Breadbaking Cup, and in 2010, as part of the team representing France, he was crowned Champion at the European Breadbaking Cup. In 2012, he was awarded first prize (bread) at the Swiss National Competition «Swiss Bakery Trophy». Chef Boudot also contributed to 100% pain, an Eric Kayser book which was published in 2006.
Chef Boudot joined Le Cordon Bleu Paris team of Chef Instructors in 2013.
Jean-Michel Deluc began his career learning front-of house restaurant service at the hotel school in Toulouse and working as an apprentice in the Pujol restaurant dining room.
Once qualified, he left for England and carried out a number of enriching roles in a variety of establishments such as the Café Royal in London where he worked as a sommelier until 1979. In 1978 he obtained the sommelier’s diploma from the sommeliers association of Great Britain, then the Wine and Spirit Trust certificate in 1979 whilst continuing to improve his linguistic skills. He returned to France in 1981, and continued his career as a sommelier at the famous Fouquet’s in Paris, before becoming assistant head sommelier at the Ritz Hotel in Paris where he remained for a year.
Mr Deluc then became manager and sommelier of the Bar de l’X in Paris. In 1987 he moved on and became head sommelier at the Drouant restaurant and went on to take up the same position at the Espadon restaurant in the Ritz hotel.
Jean-Michel Deluc joined the prestigious Le Cordon Bleu team as a consultant in 2000. Professional trainer, Master of internships for the National Education system, he also gives conferences, contributes to a number of web sites, is an author (Guide des vins bios Hachette) and researcher and writer for culinary guides. President and member of numerous wine associations, he participates regularly in wine challenges as a jury member.
Of Australian nationality, Kaye Baudinette is a Gordon Institute of Technology (Geelong, Australia) Food and Food Service graduate, a La Varenne Paris Cuisine Grand Diploma graduate and holds a “Certificat d’Aptitude Professionnelle (CAP) in cuisine.
Kaye Baudinette started her career in 1977 as institutional catering Chef-Manager for the Nationwide Food Service in Melbourne. In 1981, she decided to move to France to work as a private Chef; this also gave her the chance to learn French. In 1987, she became Cuisine Chef for the OECD's Austrian ambassador in Paris. She went on to work for 10 years as Cuisine Chef at the Australian Embassy in Paris.
Kaye Baudinette became the Le Cordon Bleu Paris Resource Center Manager in 2000. From material for students, workshops and international events and festivals, this department manages all content relating to recipes and works closely with cuisine and pastry Chefs on a daily basis. The Resource Center also works on content for Le Cordon Bleu culinary publications and the Le Cordon Bleu web site. All these activities demand an expert knowledge of the culinary world.
Born in the Alsace region of France, Chef Oliver Mahut, of French and American nationality, obtained a “Brevet d’Études Professionnelles (BEP)” in cuisine in 1985 and, a year later, a “Certificat d’Aptitude Professionnelle (CAP)” in pastry confectionery, chocolate and ice cream making. He then went to America where he worked for two years at the Méridien hotel and the Queen Mary hotel.
Chef Mahut returned to France in 1989 and continued his studies at the École Nationale Supérieure de la Pâtisserie. During the same year, Chef Mahut also worked as a pastry Chef at the Trianon Palace hotel in Versailles.
Chef Mahut then decided to return to America where he remained for almost ten years. He worked in numerous restaurants where he is responsible for restaurant desserts, banquets and buffets. He also carried out research and development for pastry shops and was involved in demonstration work for a culinary school in California.
Chef Mahut returned to France in 2010 and his most recent position was Head Pastry Chef for the Groupama director’s dining room.
Chef Mahut joined Le Cordon Bleu Paris team of Chef Instructors in 2013.
A native of the Parisian region, Chef Pascal Quéré completed his apprenticeship at the Maison Pavard in Gisors. In 1985, he was recruited by the illustrious Maison Dalloyau in Paris to work under Chef Pascal Niau, who holds the "Meilleur Ouvrier de France" - Best Craftsman in France (MOF) - title.
Chef Quéré chose to stay in Paris, and was hired by Potel & Chabot. In 1990, he became head of entremets and decoration at the Peltier pastry boutique.
The following year, Chef Quéré was hired as the pastry Chef for the Maison Montalto in Saint-Tropez. In 1993, he began working for the famous Yves Thuriès as a pastry Chef: he was an instructor in luxury pastry products, head of production and contributed to Thuriès Magazine and Pastissaria publications.
Chef Quéré then worked for several establishments in Paris, including Gérard Mulot, where he developed luxury chocolates and pastries. In 2009, he opened his own bakery/pastry shop.
Throughout his career, Chef Quéré has won numerous competitions, including the Romorantin artistic creations competition and the Biennales de Lyon.
Motivated by his passion about creativity, development and teaching, Chef Quéré joined Le Cordon Bleu Paris team of Chef Instructors in 2012.
Born in Morocco, Chef Marc Vaca carried out his professional culinary training in Paris where he obtained the "Certificat d’Aptitude Professionelle (CAP)" and the “Brevet d’Études Professionnelles (BEP)” in cuisine. His education included apprenticeships in Paris at the restaurant of the George V hotel and the Grande Cascade as well as in London at the Hyde Park hotel.
Chef Marc Vaca then decided to expand his culinary horizons gaining a number of years experience in prestigious restaurants. Having worked as sauce chef and “sous-chef” at the Royal Mansour hotel in Morocco, Chef Vaca moved to Australia where he worked at Chloe’s Restaurant. Chloe’s restaurant received many accolades during the time in which Chef Vaca was cuisine Chef including the title of “Chef of the Year”.
In 2000 Chef Vaca decided to share his passion for cuisine by becoming a teacher at the TAFE Institute in Adelaide where he taught for 2 years before deciding to return to the kitchen. Amongst other achievements, Chef Vaca worked as an Executive Chef in New Zealand and opened his own restaurant in Pontarlier, France.
Chef Vaca joined Le Cordon Bleu Paris team of Chef Instructors in 2012.
Born in the Poitou-Charentes region of France, Chef Jean-Jacques Tranchant began his career working in pastry shops throughout France, before moving to the Ruc Saint Lazare, Paris.
For the next seven years Chef Tranchant worked as pastry “sous-chef” in famous Parisian restaurants such as Le Fouquet’s on the Champs-Elysées and the Nikko hotel. In 1986, Chef Tranchant became head pastry Chef at the prestigious Le Bristol hotel where he remained until 1993.
During the course of his career Chef Jean-Jacques Tranchant has worked with “Meilleurs Ouvriers de France” Chefs - Best Craftsman in France (MOF)- in cuisine (Émile Tabourdiau) and chocolate (Jean-Paul Hevin), and studied bread baking and the organization of banquets. For many years he was responsible for the development of dessert menus and the creation of decorations for events for the Parisian catering company Duval Traiteurs.
These experiences have armed Chef Tranchant with skills in all facets of pâtisserie.
Chef Tranchant joined Le Cordon Bleu-Sookmyung Academy in Seoul as Chef Instructor in pastry in 2004, before joining Le Cordon Bleu Paris in 2006.
Would you like to learn more? Discover the interview with Chef Tranchant !
Born in the Midi-Pyrénées region of France, Chef Philippe Clergue carried out his professional culinary training in Toulouse where he obtained the "Certificat d’Aptitude Professionelle" (CAP) in cuisine and the “Brevet de Technicien Hôtelier” (Hôtel Professional Diploma). His education included an apprenticeship at the Relais de la Poste in Magescq (Landes), a two-star Michelin restaurant. His professional career started at this same restaurant in 1981.
In 1984, Chef Clergue worked as “maître d’hôtel” at the Elysée Palace (The Presidency of the French Republic) for one year. In 1985, he moved to St-Tropez to Leï Mouscardins, a one-star Michelin restaurant before moving on to become “second de cuisine” at the Relais de Saulx, a one-star Michelin restaurant in Beaune in 1987.
Chef Clergue joined Le Cordon Bleu Paris team of Chef Instructors in 2006.
In 2011, Chef Clergue was a finalist in the “Un des Meilleurs Ouvriers de France” - Best Craftsman in France (MOF) in cuisine-gastronomy competition.
Born in Brittany, Chef Jordan obtained his “Certificat d’Aptitude Professionelle” (CAP) in pastry, confectionery, chocolate and ice cream making in 1995 after completing an apprenticeship in a “boulangerie-pâtisserie” (bakery and pastry shop). Chef Jordan then worked as a pastry Chef and chocolate and ice cream specialist at Pâtisserie Lachuer in Vannes, France. In 2002, he was recruited to work at Restaurant Laurent, a two-star Michelin restaurant in Paris.
In 2004, he decided to leave France for Canada and became head pastry Chef at Ottawa’s Le Moulin de Provence. He continued his career at Pâtisserie Rolland in Quebec before being employed as a Chef Instructor at Le Cordon Bleu, Ottawa.
Throughout his career Chef Jordan has obtained numerous awards which bear witness to his talent.
In 2010, he won the French Ice Sculpture Championship. In February 2011, he won second place in the National Water Ice Sculpting Competition in Andernos-les-Bains, just one month after winning the Frozen Desserts Open at SIRHA in Lyon.
Chef Jordan joined Le Cordon Bleu Paris team of Chef Instructors in 2011.
Chef Nicolas Jordan was part of the team that represented France at the World Pastry Championship in 2013.
Franck Ramage received his "Certificat d’Aptitude Professionnelle" (CAP) and a "Brevet d’Études Professionnelles" (BEP) in Hospitality, followed by a "Mention Complémentaire de Sommellerie” (MCS), then finally a "Brevet de Technicien Supérieur" (BTS) in "Hôtellerie - Restauration". His professional career in Paris then began.
In 1991, he was hired as a sommelier at Drouant, a two Michelin star restaurant. In 1992 he also worked for a year as a “commis sommelier” at the Ritz restaurant, another two star establishment. After working as second sommelier at the Amphycles, he joined the team at the renowned Crillon Hotel as a “chef?sommelier adjoint”; he then began working as an “assistant chef?sommelier” at the gastronomic restaurant Les Ambassadeurs, within the same hotel, as head of the “sommellerie” and bar teams.
In 1999, Mr. Ramage decided to become a professor of “sommellerie”, teaching tasting, service techniques, enology, legislation and food and wine pairings at the private hospitality college Albert de Mun, in Paris.
Throughout his career, Mr. Ramage has always strived to perfect his own skills and convey his passion for wine. He has lectured in Japan and China, and was leader of both the Grand Tasting Master Class and of several enology clubs.
Franck Ramage joined Le Cordon Bleu Paris team as Head of the Wine department in 2011.
In 2012 Franck Ramage was awarded the title of Master Sommelier by l’Union de la Sommellerie Française.
Born in Normandy, Chef Franck Poupard began his career in 1987 with an apprenticeship at the one star Michelin establishment Au Petit Vatel in Alençon. Two years later, he moved to the town of l’Aigle where he became “commis de cuisine” for the hotel-restaurant Le Dauphin, renowned for being one of the first restaurants to receive a star in the 1926 Michelin guide.
Passionate about travel and sport, Chef Poupard worked on the coordination and preparation of meals for the athletes during the 1992 Olympic Games in Barcelona. In 1995, he worked as “chef de partie” for the gastronomic restaurants La Table Ronde and Le Grill du Parc in Normandy.
From 1998, Chef Franck Poupard worked as “sous-chef” in various restaurants in the Haute Savoie region during winter and in Corsica during summer. He then became head cuisine Chef in several well known establishments before moving to the luxurious Le President Wilson hotel in Geneva where he was responsible for the “garde-manger” and creating a fusion cuisine menu.
He also worked in London for two years, in Harrods’s gastronomic establishment The Georgian Restaurant.
He obtained his "Brevet de Technicien Supérieur" in 2006.
Chef Poupard joined Le Cordon Bleu Paris team of Chef Instructors in 2007.
Born in Paris, Chef Frédéric Lesourd obtained successive diplomas: a “Certificat d’Aptitude Professionnelle (CAP)” in both cuisine and restaurant management, a “Brevet d’Études Professionnelles (BEP)” and a “Baccalaureat Professionnel”.
After receiving his diplomas, Chef Lesourd continued his training at well-known and Michelin starred restaurants and hotels in Paris; such as the Maxim’s, Le Bristol hotel, Le Prince de Galles restaurant Le Jardin des Cygnes, the Westminster’s Céladon, the Ritz hotel’s L’Espadon and the Scribe’s Les Muses. He held several different positions from “commis poissonnier” (fish cook assistant), “commis entremets” (vegetable and egg dish cook assistant), “chef saucier” (saucemaker chef) to finally reach the position of second “sous-chef” at the fine dining restaurant of the Meurice hotel.
In 2003, Frédéric Lesourd became cuisine Chef for the Ministry of the Interior, before joining the team of the Élysée Palace (the Presidency of the French Republic). Chef Lesourd then became Executive Chef of Le W restaurant at the Warwick hotel.
Chef Lesourd joined Le Cordon Bleu Paris team of Chef Instructors in 2008.
Chef Lesourd is a member of the Culinary Academy of France, of Eurotoques, and of the “Disciples d’Auguste Escoffier” association.
Born in the France's Champagne region, Chef Marc Thivet studied in Troyes where he received his professional culinary training. He began his career in hotels in his native region, quickly rising through the ranks, to become Chef de Partie in well known Michelin starred establishments such as the "Prince de Galles", the "Hôtel Royal" in Deauville, Monaco's "Hôtel Loews", the "Grand Hôtel et Casino" in Enghien les Bains, the "Café de la Paix" and the "Bristol" in Paris. Chef Thivet then had the opportunity to work under the direction of the well known chef, Roland Durand, at "Le Relais du Sévres", the Sofitel hotel's Michelin starred restaurant. Here he was subsequently named Head Chef. Soon after, Chef Thivet was recruited by the Hilton International Hotel in Paris where, for four years, he was Head Chef at the hotel's restaurant "Le Toit". Later, he presided over the kitchens of "Le Dôme" in Paris, Monaco's "Métropole Palace" and the "Palais Maeterlinck" in Nice.
In the course of his culinary career, Chef Thivet has received many distinctions and, for two consecutive years, won first place for cold and hot dishes in Arpajon's National Competition. In 1983 he also won the the National Cuisine and Pastry Competition. In 1985 Chef Thivet was a finalist in the "Prix Culinaire International Pierre Taittinger" (Pierre Taittinger International Culinary Prize). He received the silver medal of the City of Paris in 1986 and in 1991, the gold medal of the "Société des Cuisiniers de Paris" (Paris Society of Cooks).
From 1999 to 2012, Chef Marc Thivet was part of Le Cordon Bleu's prestigious team of chefs.
Born in Bayonne, Chef Bruno Stril started his career as an apprentice in the two star restaurant "Le Café de Paris". Chef Stril quickly developed his style and went on to work for prestigious Parisian restaurants including "Les Armes de Bretagne".
In 1981, Chef Stril became head chef of the famous restaurant in the 4-star Biarritz establishment "Hotel du Palais". Chef Stril was also chef at "Espace Cardin" and "20 rue du Cirque", moving on to head the kitchen at the legendary "Maxim’s" in Paris. Chef Stril also collaborated in the opening of "Maxim’s" restaurants in Shanghai and Geneva.
From 2002 to 2013, Chef Stril was part of Le Cordon Bleu top-notch team of teaching chefs.
Chef Patrick Terrien began his training at the Lycée Technique Hôtelier de St Amand in Montrond. Having earned his diploma, he traveled to Strasbourg, where he worked at the restaurant "l’Aubette", and then moved on to the "Hôtel Royal" in Évian-les-Bains. Eventually, he found his way to Paris and the "Hôtel Inter-Continental", where he worked as Chef Saucier and then Sous-Chef de Cuisine under the guidance of Chef Charles Janon. With the Inter-Continental Hotel group, Chef Terrien continued his education in Geneva where he received his "Manifestation Internationale Gastronomique". However, perhaps the main highlight of his career was working as Sous-Chef de Cuisine in the Nikko Hotel's restaurant, under the direction of world renowned chef, Joël Robuchon.
Throughout his career, Chef Terrien has touched many aspects of the culinary world, including a teaching position at the Tsuji Academy in Osaka, Japan. Later, he became Chef de Cuisine of the private club "Le Grand Cercle" in Paris. Chef Patrick Terrien owned a restaurant in the City of Tours which was awarded one Michelin star.
In Third place in the "Concours du Club des Toques Blanches", and recipient of the Prosper Montagné Club's "Diplôme du Mérite Culinaire" in 1984, Chef Terrien is also an honorary member of the Tsuji Academy, and co-author of "La Cuisine Tourangelle", based on the cuisine of his native region, "La Touraine".
Chef Terrien has been a member of the prestigious team of Le Cordon Bleu chefs from 1989 to 2014.
Would you like to learn more? Discover the interview with Chef Terrien !
Born near Paris, Chef Jean-François Deguignet was brought up in a family of pastry Chefs. His grandfather founded the Deguignet Pâtisserie shop (later known as Les Muscadettes) where, at an early age, Jean-Francois Deguignet began to develop skills in what would later become his career.
He obtained his "Certificat d’Aptitude Professionelle" (CAP) in pastry and a "Brevet" (Pastry Diploma). Chef Deguignet continued working in the family business until 1983 when he was recruited as pastry Chef by the InterContinental hotel in Paris where he remained until 1996.
Chef Deguignet's dedication to the pastry profession has earned him numerous awards and distinctions throughout his career. In 1990 he was awarded the Gold Medal in the “Trophée National de l’Academie Culinaire de France”. For two consecutive years he was the recipient of the Charles Proust Silver Medal and that of Les Maîtres Cuisiniers de Paris. At the "Journées Gourmandes d’Évry," he received the Pastry Confederation’s Gold Medal in 1991; the event's Trophy and Silver Medal in 1992; and, in 1994, the Marcel Duhamel Trophy. Participating in the 1992 "Journées Gastronomiques de Sologne," he earned the Gold Medal of the "Société des Meilleurs Cuisiniers de France" and, in 1993 the "Trophée Jean Louis Berthelot" as well as the Saint Michel Gold Medal. Jean-François Deguignet is an active member of the Culinary Academy of France.
Chef Deguignet joined Le Cordon Bleu team of Chef Instructors in 1999.
Born in the North of France, Chef Patrick Caals obtained the “Certificat d’Aptitude Professionnelle (CAP)” and then a “Brevet d’Études professionnelles (BEP)” in cuisine, and finally a “Certificat d’Aptitude Professionnelle (CAP)” in pastry.
Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a luxury food store) and went on to work for Yves Thuriès at Le Grand Écuyer in 1993. In 1998, he decided to pursue his career in Paris and found the opportunity to polish his skills and enhance his reputation becoming a “chef de partie” in the fine dining restaurant of the Ambassador hotel. He then works three years working as “second de cuisine” at the famous Maxim’s.
In 2001, Chef Caals decided to become a teacher and remained at the Institut Paul Bocuse in Lyon until 2006 when he moved to the Groupe Alain Ducasse.
In 2008, Chef Caals joined Le Cordon Bleu Paris team of Chef Instructors.
Born in Burgundy, Chef Xavier Cotte began his culinary career at an early age. He studied at the "Ecole Hôtelière de Gers" (Gers Hôtel School) where he earned his "Certificat d’Aptitude Professionelle" (CAP) in cuisine and pastry.
In 1996 Chef Xavier Cotte assumed the position of pastry Chef at the world renowned, two-star Michelin restaurant La Tour d’Argent. The following year, he participated in the World Culinary Summit in Singapore. Chef Cotte became pastry Chef of the highly acclaimed Parisian restaurant Stella Maris in 2000.
Chef Cotte joined Le Cordon Bleu Paris team of Chef Instructors in 2002.