On December 19th, Le Cordon Bleu Madrid held the graduation ceremony for the final graduating class of the year, consisting of 52 students from the disciplines of Cuisine, Pastry, and Spanish Cuisine. On this occasion, they had the honour of having Carito Lourenço as the ceremony's godmother.
Carito is the head and creative soul behind her restaurant Fierro, located in Valencia. She aims to cultivate a new culture of Mediterranean cuisine that draws from her Latin roots, the traditions of her native Córdoba (Argentina) and the diverse offering of Valencian gastronomy. Two perspectives that contrast and flow harmoniously when designing each menu. 
In 2022, Carito Lourenço became the first Argentinean chef to earn a Michelin star for her work at FIERRO, alongside her partner, Germán. In addition, together they are also at the helm of the consultancy Tánden Gastronómico, and other successful projects such as La Central de Postres, Doña Petrona, La petite Brioche or Maipi Bar.
During her speech, the godmother referred to the students as “the generational relay”. She emphasized the importance of continuous efforts in achieving dreams and encouraged them to pursue cooking as a way of life with courage and determination. She has been an inspiring example for everyone, particularly due to her support and daily work in the aftermath of the tragedy in Dana, Valencia.
On June 16th and 17th, Le Cordon Bleu Madrid hosted the summer university course “Cooking the Vegetable Garden,” which focused on the study and analysis of ...
The Institute continues its annual program of masterclasses, welcoming chef Juan Carlos García (Vandelvira*) in collaboration with the IGP Aceite de Jaén.
On May 27th, the student and alumni community of Le Cordon Bleu Madrid attended a unique and different masterclass.
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