
Turning heat into harmony: What chefs do to ensure mental wellness
With RUOK Day fast-approaching on September 12, we asked some of our industry partners and chef lecturers what they do to keep their mental health in check ...
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Here we present the testimonials of some students of Le Cordon Bleu Mexico that must transcend in the gastronomic world. These are just some examples of when the effort, dedication and motivation combines to create positive results that lead to success.
Le Cordon Bleu has taught me that you should not just stick with what Chefs teach you, you must innovate, be better every day and have a lot of creativity.
In Le Cordon Bleu Mexico, I rediscovered my interior cook. Gastronomy has opened a new chapter in my life, in it gave me the opportunity to know more about food, its preparation and the techniques behind each dish. LCB is an invitation to never give up. If you love cuisine and are willing to accept the challenge, it's an opportunity to grow and learn from the best.
My main goal was to learn Pastry techniques. From the beginning, I liked the discipline, order and cleanliness that Le Cordon Bleu Master Chefs always required when cooked. One of the added values that gave the alliance of Le Cordon Bleu - Anahuac was the teaching method based on the delicate individual work. Study in Le Cordon Bleu Mexico was the key to start my business of desserts, Mexican candy's, sugar decorations and cakes.
Being at Le Cordon Bleu Mexico is like being in your second home. One of the best experiences of my life. You meet amazing people of all the world. The experienced Master Chefs of Le Cordon Bleu have given me passion for gastronomy and how to be professional. No matter how much experience you have in a kitchen, this school will always be the best option. You learn all the cuisine and pastry bases and how to take full advantage of your products. I'm sure that Le Grand Diplôme will give me access to opportunities to start new business in the future.
My passion for gastronomy brought me to this country, chasing the dream that many Chefs share, studying in the best cuisine school in the world; my experience at Le Cordon Bleu México has exceeded all expectations I had, even being a gastronomic professional you can keep learning, improving and polishing techniques and cooking processes that allow you to approach perfection. Professional success is my main goal and here have supported me to do so, with a team of excellent teachers, the best materials and a unique atmosphere, which certainly made me reaffirm to gastronomy as my true passion.
With RUOK Day fast-approaching on September 12, we asked some of our industry partners and chef lecturers what they do to keep their mental health in check ...
George Burford is the perfect example of what a top-tier education can do to shape a successful career in hospitality. Armed with a Bachelor of Business in ...
This month we get to know Le Cordon Bleu Brisbane alumna, Sumayya Limbada, who graduated in 2022 with a Certificate III in Patisserie. Now, as an accomplished ...
Five Le Cordon Bleu Melbourne students have claimed several victories across three culinary competitions, recently held in Victoria.
In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a ...
Sydney alumnus Melvin Chou, who has headed Tokyo-Italian restaurant Terra for more than two years, has been recognised in the MICHELIN Guide Singapore ...
Le Cordon Bleu Adelaide is excited to announce a special collaboration with the Adelaide Central Market to celebrate France’s national holiday, Bastille Day.
When one thinks of pâtisserie, the image of delicate pastries, decadent cakes and exquisite desserts often come to mind. It's a world where precision meets ...
In the heart of Melbourne, amidst the clinks of cutlery and the aroma of freshly brewed coffee, there's a culinary artist weaving magic with sugar and passion. ...
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