Join to study in a country that offers the cultural diversity represented in several dishes. By choosing to study in Brazil, students have the opportunity not only to learn more about international, but also the local culinary techniques. At the end of the course, our students are highly qualified to pursue a career in several fields, such as gastronomy, tourism and hospitality.
Brazil is a country recognized by its cultural diversity, which brings together various people, depicted in its cuisine art. With a population of more than 200 million inhabitants, it is the largest country in South America and the fifth largest in the world, in territorial extension. Students who choose to study in Brazil are also attracted by its tropical climate, awesome landscapes and beautiful beaches, as well as the country's history.
Gastronomy in Brazil is enhanced by exotic and unique ingredients, the majority of Amazonian forest origin. Each regional plates shows influences from different people, such as Indigenous peoples, Africans and Europeans. Students can also choose cities with very special lifestyles, from a cosmopolitan São Paulo to the beaches of the wonderful city, Rio de Janeiro.
In addition, Brazilian cities have a high tourist talent and create many opportunities for students who want a career in the country.
In Brazil, Le Cordon Bleu is present in two of the country's major capitals. Each campus offers students the best infrastructure and gastronomy labs, equipped with the latest technologies of international cuisine.
The sunny city of Rio de Janeiro is known for its beaches and famous postcards, such as the Cristo Redentor and the Sugar Loaf. The "Marvelous City" deserves to the title by its cultural variety, portrayed in music, with Bossa Nova and Samba, and in gastronomy, rich in unique ingredients.
The cosmopolitan São Paulo is the largest city in the country and perfect for those who wish to study in a bustling metropolis. As a significant destination for businesses and travellers, the city offers over 12,000 restaurants as well as bars and clubs.
Although almost 27 years later, I remember every moment since my first day at Cordon Bleu Paris. It was almost a year and a half of permanence, between the three stages of kitchen and another four months like assistant of the chefs. All that I have achieved until today was the result of my learning in the institution. I became one of the first female chefs in my country and was the first woman chef to compete in the Toque d'or, which selects Brazilian candidates for Bocuse d'or. I was also the first student to be invited to teach at the school and, as a former student, I opened and trained in about 50 establishments, between hotels and restaurants in Brazil and abroad.
Studying at Le Cordon Bleu was a wonderful experience! I had the opportunity to improve my skills and learn new techniques with the world's most renowned chefs. Le Cordon Bleu's Pastry diploma is an excellence certification and guarantees open doors throughout the world.
Le Cordon Bleu was a big change for my life! Graduated in management, I was always passionate about food, and this experience gave me even more confidence to undertake in the field and a lot of credibility with investors. In 2015, I founded the startup ProntoChef, a subscription club that ships kits with resources and solutions for the customer at home. Now, I am launching a ProntoChef Express line, witch offers pre-cooked food in a vacuum packed for the customer to just warm up at home. I recommend Le Cordon Bleu to all who seek to pursue a gastronomic career, as well as an incredible technological supplier. It can open many doors with employers, investors and partners.
I attended the Grand Diplôme at Cordon Bleu in Paris in 2009, and six years ago I opened with my sister Le P'tit Café, in Ipanema, Rio de Janeiro. The teachers are excellent and teach us not only to cook, but also how to behave in the kitchen, to have respect for the chefs, to be organized and clean, which are fundamental in this profession. We learn to select the best ingredients, we do tours in local fairs and also in the big markets of Paris. That's where I discovered my passion for pâtisserie and I still create new recipes based on the Cordon Bleu knowledge. For three years, we are indicated by Veja magazine as one of the best coffee shops in the city.
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