Time, heat and the hands of the artesian are all it takes. The mixture of everyday ingredients such as cereals, water, salt and yeast has proved to be essential over the centuries for the development of cultures all over the world. However, nowadays, bread has moved from being a stample to becoming the main actor of many gastronomic proposals.
For this reason and in order to meet the increasing demand for fresh artisan products, Le Cordon Bleu Madrid has designed the Bakery Diploma: a program in which the techniques and new technologies go han in hand to improve and professionalize the relevant processes, thus maintaining the full tradition of the profession.
Download the fundamental information of the Bakery Diploma in one click
For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
If I had to analyse my career up until today, my biggest step was the decision to quit the banking and come to learn to Le Cordon Bleu and, after that, starting my own business, which has been a lifelong dream of mine. Le Cordon Bleu has really given me the confidence and the knowledge I needed to launch into this industry and to bake pastry with a different touch.
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