On Tuesday April 29, 2014, Le Cordon Bleu Paris bid an emotional farewell to one of our star Chefs, who is now retiring - Chef Bruno Stril.
Native of the Aquitaine region and a Basque cuisine specialist, Chef Stril has had an impressive career, notably as:
Chef Instructor at Le Cordon Bleu Paris
Cuisine Chef at the famous Maxim's restaurant in Paris. He also collaborated in the opening of Maxim’s restaurants in Shanghai and Geneva
Cuisine Chef at Le Portail des Champs in Paris
Cuisine Chef at La Table de Pierre in Paris
Cuisine Chef at L'Espace Cardin in Paris
Cuisine Chef at the Hôtel du Palais in Biarritz
Chef Stril has shared with us some of his thoughts about his experience as a Chef Instructor at Le Cordon Bleu Paris for 12 years:
What will you remember from your experience at Le Cordon Bleu Paris? Many things. One thing in particular with Le Cordon Bleu has obviously been the contact with the students learning in a multicultural environment. I will also remember the great ambiance amongst the Chefs.
What was one of the most significant events of your experience at Le Cordon Bleu Paris? Each major orientation day in September was significant as it was a real challenge.
Le Cordon Bleu Paris team wishes to extend sincere thanks to Chef Stril for the 12 years he has shared with us.
Chef Stril, we will never forget your affability and your sense of humor!
On May 17, embark on a journey in the heart of Burgundy region to discover Chablis, a picturesque town, famous for its wine and culinary secrets. This one day visit, organized by Le Cordon Bleu Paris, will transport you into the extraordinary universe of Chablis wines, revealing its wine-making secrets. Regional cuisine will also take pride of place on this gastronomic trip.