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I was always passionate about cuisine as far back as I can remember, and this was especially thanks to my Granddad. He was a very good cook, even if he was very much self-taught. I also really enjoyed watching my mother cook; it is both of them who made me want to make a career out of it.
Le Cordon Bleu has an excellent reputation in Colombia and it was therefore my immediate choice. I knew that I would be taught all the cuisine basics which proved to be true. I also learnt a lot from the Chef Instructors and, thanks to them, quickly built up a network of very interesting contacts in the cuisine industry.
And the reason I chose Paris, out of all Le Cordon Bleu schools, was because, in terms of cuisine, this really is the place to be!
Thanks to the School’s network, I had the opportunity to carry out my first internship with Pierre Gagnaire, I then worked at the Georges V and at the Bristol. Then, I opened my own restaurant: Plantxa, in Boulogne-Billancourt.
Since June 2016 Juan Arbelaez is in charge of the kitchens at Nubé, the Marignan hotel's restaurant.
You must be willing to work long hours (laughs)! It is also important to want to learn more than just what you are taught at the School, you need to be curious in this industry.
I think it is important to be rigorous and consistent. It is great to be able to cook well once, but it is important to be able to do it over the long term if you want to have a breakthrough and get yourself noticed in the industry.
Products from my country inspire me. There are a huge variety of Colombian fruits and spices that I enjoy using in my dishes. I also try to adapt traditional French dishes to my origins. The aim is to try to find my personal style and create my “signature” dishes.
They play an extremely important role in my cuisine. Whether coffee, chili or “ceviche”, a number of Colombian dishes and ingredients appear on my restaurant menu.
It is difficult to choose one in particular but, when I was little, I loved my Mum’s lasagna.
I am not a great fan of sweet things but I recently made a dessert that I enjoyed which was a combination of chocolate, kiwi and sorrel. The freshness of kiwi and the sourness of sorrel are a really interesting combination with chocolate.
I enjoy modern bistro-style cooking; it really mirrors how I feel a meal should be. For me, it is a very important time, special and convivial.Thank you for giving us this interview Chef Juan Arbelaez!
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