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Which chef training for adults in reconversion?

Are you passionate about cooking but don't dare to take the plunge and make it your profession? Discover our training courses in institutes all over the world to guide you through your professional reconversion with a team of talented chefs.

Why do a professional reconversion?

For several years now, people have been increasingly interested in the idea of changing careers to be more in line with their passions or values. And yet, many are those who hesitate to embark on this journey. When it comes to cooking, what starts as a hobby or a passion quickly becomes a professional aspiration.

The restaurant business offers many opportunities, in addition to being diverse and varied. And if haute cuisine seems very impressive at first, do not worry! There are many training courses designed to help you learn the tricks of the trade. Whether you want to become a cuisine chef, a pastry chef or a bakery chef, we have the ideal training courses to facilitate your transition!

Regardless of your original sector, it is never too late to retrain professionally, especially in gastronomy, and get a new career. With the right training, passion and determination, you can easily achieve your dreams!

Training courses to become a cuisine chef

Are you passionate about cooking, are you creative, rigorous and have good organisational skills? Then why not train as a cuisine chef?

Being a chef can take many forms depending on where one works. The chef can work alone or at the head of a brigade depending on the size of the structure. He/she plays a large part in the restaurant's reputation, notably thanks to his/her creativity, culinary skills and knowledge of culinary techniques and ingredients.

Training to be a chef does not demand any particular prerequisites. Whether you have a background in advertising, literature, medicine, management, etc., you can learn to be a chef. Above all, it is your experience in the profession that will allow you to progress.
At Le Cordon Bleu Paris, we offer a variety of training programmes that allow you to obtain recognized diplomas. For the chef profession, we recommend the Diplôme de Cuisine. Depending on your level and goals, you can choose from three different levels: Basic, Intermediate and Superior.

Thanks to a clever mix of practical and theoretical courses, learn the tricks of the trade with experienced, Michelin-starred chefs.

Do you want to start your own business after your training? Then you can top up your chef training with a Diplôme de Cuisine with Culinary Management.

At the end of this training, you will be confident and ready to progress in the profession, even internationally, regardless of their preivous career and initial training.

With such training, you can work as a chef of course, but also as a teacher if you wish to pass on your experience and knowledge, as a food critic, as a caterer, as an entrepreneurial chef or as a sous-chef.

"After a long period of reflection, I visited the institute and was totally convinced. The brand new premises, the infrastructure, the demonstration rooms equipped with cameras, as well as the international aspect impressed me."
Mathias Bosgiraud, former advertising executive who took the Diplôme de Cuisine

Training programmes to become a pastry chef

Artist and craftsman, the pastry chef's job perfectly combines visual creativity and taste. Precision work is required to create enchanting and beautiful pastries, confections ans entremets.

As a pillar of French gastronomy, French pastry is recognised worldwide, which makes it the perfect choice if you want to pursue your passion and make a career abroad.

A Diplôme de Pâtisserie allows you to learn the basics of the profession and to start your reconversion, whatever your current level. With the help of renowned pastry chefs, you will be in a great environment to discover the profession and the French pastry techniques.

If your goal is to acquire solid knowledge and skills in pastry making as well as health, safety and hygiene regulations while developing your work practices and organisation, then the Diplôme de Pâtisserie is made for you!

Pastry jobs are quite diverse. Are you keen on dietetic pastry? Do you wish to develop new, complex and creative desserts using new products to meet the new expectations of consumers? Consider the Diplome de Pâtisserie with Pâtisserie Innovation and Wellness and use your imagination to create new recipes that meet health-related recommendations.

Or maybe you'd rather go out and open your own culinary business? Then the Diplôme de Pâtisserie with Culinary Management is just what you need! This programme allows you to learn the basics of pastry making but also to acquire solid knowledge and skills in management and marketing.

"For me, Le Cordon Bleu was much more than just theoretical and practical courses. I felt that since I was at the best culinary arts institute in the world, I should seize every opportunity."
Nuno Vieira, former surgeon who passed the Pastry Diploma

Training programmes to become a boulangerie chef

Combining passion, know-how and patience, the baker's job is a demanding and creative profession. Every day, he/she makes pastries and prepares bread for the greatest pleasure of his/her customers. Recognised in France but also abroad, the baker's profession continues to flourish. Croissant, chocolate bread, raisin bread, baguette, wholemeal bread, etc. There is no doubt about it, training as a bakery chef opens the gates to a broad culinary universe. 

To become a chef baker, students usually start with a basic training course and then consolidate their knowledge with an internship or an apprenticeship. As you gain experience, you may eventually become a chef de partie or a bakery chef and open your own business. In this case, you will also need to be trained in food hygiene (or have someone in your team trained in this area). 

The Diplôme de Boulangerie is open to anyone with a high-school diploma. You will be able to learn the values of traditional and modern bakery as well as the techniques of artisanal bread-baking, dear to the hearts of many customers seeking authenticity and quality. The training will help you to find the techniques that suit you and to put them into practice.

Those who wish to go further and complete their training as a baker can obtain a Diplôme de Pâtisserie and Boulangerie. If you have a passion for both desserts and baking techniques, this training is the perfect way to get in touch with both worlds.

Why combine trainings?

As you will have noticed, we offer many diplomas with different paths or combined diplomas. This allows you to choose the best training to suit your objectives.

If you are fond of baking and want to open your own establishment, then the Diplôme de Boulangerie with Culinary Management will give you all the keys to make your dreams come true. And if you are hesitating between pastry or bakery to set up your business, why not take the package of the three courses, Diplôme de Pâtisserie and Diplôme de Boulangerie with Culinary Management?

If you are not interested in baking but love to cook and make beautiful desserts, then the Grand Diplôme® will enable you to work with Le Cordon Bleu cuisine and pastry chefs.

The training packages allow you to broaden your horizons and specialize in the areas you like with a team of professionals.

"It's never too late to achieve your dreams. Unlike many chefs, I didn't start my culinary studies at suche a young age, but the determination to follow one's dreams is more important."
Christina Huang, former Grand Diplome® student who previously worked in fashion and luxury goods.

Intensive trainings

Depending on your needs, you can also opt for an intensive programme. The lessons are exactly the same as for the standard programmes. Very often, when someone makes a career change, they do not have much free time to allow themselves to spend 9 months in training. An intensive training programme allows you to learn the culinary practices of your choice in the shortest possible amount of time.

This type of training is also a great option if you want to perfect your cooking skills before a big event, for example at the beginning of the tourist season.