Generally speaking, a balanced diet helps to keep the body and mind in good health. You don't have to be a scientist to know what is not good for your body. However, advanced knowledge in nutrition and dietetics is required to develop a perfectly adapted diet.

Are nutrition and gourmet food compatible?

In the collective imagination, there is a formal opposition between "nutrition" and " gastronomy ". In reality, nutrition consists mainly in replacing foods that are too rich in fat and sugar with healthier foods while controlling the quantity.

Seasonality should not be neglected when establishing a nutrition plan. There are significant differences between healthy eating in summer and winter. During the summer months, we tend to want to refresh ourselves and there is nothing better than replacing fruit juices with whole fresh fruit to maintain optimal hydration. For example, watermelon is the ideal fruit in summer since it is mainly composed of water. Be careful not to overdo it!

In winter, hydration is also a major nutritional concern. Eating well in winter means giving preference to fresh vegetable soups and broths.

To sum up, the synergy between nutrition and pleasure is a real possibility and can only be achieved by balancing the two concepts in the right way. Even the most gourmet desserts can be made with healthy ingredients!

Le Cordon Bleu nutrition training programmes

Le Cordon Bleu Paris offers specialized training in nutrition to address the clichés surrounding this notion. The objective is to train chefs who are able to associate nutrition, quality and gourmet cuisine. It is essential to take into account the current health issues that put new consumption patterns at the heart of the debate. The entire teaching staff, and particularly Chef Guillaume Siegler, is fully committed to this mission of transmitting culinary know-how combining gastronomy, nutrition, but also love of the profession. 

Diploma in Gastronomy, Nutrition and Food Trends

The Diploma in Gastronomy, Nutrition and Food Trends is designed to train culinary professionals in approximately 204 hours of practical and theoretical courses. In other words, it is a 3-month training course that focuses on food trends. Further on, 60 hours are dedicated to practical nutrition. In this course, students learn how to plan balanced and consistent menus. Please note that the lessons are given in French and then translated into English.

To join the programme, you must meet certain conditions: 

-    Be over 18 years old
-    Prove that you have obtained a high school diploma
-    Submit an application including a cover letter

Nutrition & Health, Gourmet Cuisine

The Nutrition & Health, Gourmet Cuisine course is a 4 day course for amateurs and professionals who wish to adopt a new way of cooking. Chef Eric Briffard, Executive Director of Le Cordon Bleu Paris, has developed this programme in collaboration with dietician-nutritionist Yasmine Bouziane. The objectives are to learn the basics of nutrition, to learn how to create a balanced and delicious menu with new flavors, and to learn about nutritional needs.

The training is divided into two parts: 
-    The theoretical part focuses on the reflexes to adopt when dealing with special diets (food allergies and intolerances, digestive problems, vegetarianism)
-    The practical part consists in applying the theoretical lessons by preparing creative, healthy and tasty recipes.
This training is open to all, with no prerequisites in terms of level. On the fourth day, students receive a certificate of attendance from Le Cordon Bleu and a complimentary kit (apron, dish towel, cap and cooler bag).

Please note that if you are currently employed, you may wish to contact your human resources manager to inquire about the possibility of financing your training.
 

Romina Amiri's testimony

We contacted Romina Amiri, a former student of the Diploma in Gastronomy, Nutrition and Food Trends at Le Cordon Bleu London, to get her testimonial on her experience.

Romina chose Le Cordon Bleu Paris for its international reputation. For her part, working with great chefs on a daily basis has allowed her to develop discipline and rigor in her work. Beyond these aspects, the educational program is varied enough to develop creativity and open-mindedness. As Romina points out, the training aims to "find alternative recipes to the great classics of cooking, healthier but still delicious". The teachers have no shortage of imagination when it comes to finding activities that combine technique and originality.

Romina Amiri's dream is to stay in the restaurant business by opening a boutique hotel. She wants to use her culinary skills for the gourmet restaurant of her future establishment. In the meantime, she intends to gain experience through a long-term internship. We have no doubt that her cuisine will be a clever fusion of health and gourmet!

Watch the interview with Chef Guillaume Siegler, who presents the Diploma in Gastronomy, Nutrition and Food Trends on our Youtube channel.