 |
 |
 |
From Lagos to Abuja and then on to Abidjan, Chef Fabrice Danniel, Vice-Director of Culinary Arts and Head of the Pastry Department at Le Cordon Bleu Paris, recently travelled to Nigeria and Ivory Coast for a series of pastry demonstrations and masterclasses.
Throughout the visit, students, professionals and pastry enthusiasts had the opportunity to discover different chocolate techniques and see how chocolates are moulded. Each event offered a chance not only to share technical expertise, but also to discuss careers, individual journeys and the passion driving the region’s future culinary talent.
Chef Fabrice Danniel was joined by two Le Cordon Bleu alumni, Chef Tilly and Chef Nelly Anekore. Their presence brought a very tangible dimension to these events, highlighting the variety of paths available after culinary training and the strong connections created through the Le Cordon Bleu network.
Pastry is a universal language. It brings people together, sparks emotion and creates memories that travel far beyond borders. In both Nigeria and Ivory Coast, every step was marked by curiosity, enthusiasm and a genuine pleasure in sharing knowledge.
This tour would not have had the same impact without the support of our local partners and teams, particularly Miele Nigeria by Aplus Appliances Ltd. and Red Dish Chronicles Culinary School, whose warm welcome and enthusiasm accompanied every stage of the journey. These exchanges reflect the spirit of learning and sharing championed by Le Cordon Bleu Paris, while paving the way for new connections with the region’s culinary talent.
What if your journey started here?
Discover Le Cordon Bleu programmes and find the one that best matches your ambitions.
Le Cordon Bleu x Miele Nigeria
Le Cordon Bleu Paris was honoured to welcome Hervé This, a leading authority on molecular and physical gastronomy, for a presentation of his new book to ...
Graduated from Le Cordon Bleu Paris institute, Tobias Overgoor founded Famous Flavours in 2008 in the Netherlands. The company organizes catering concepts at ...
Summertime in the UK is always unpredictable when it comes to the weather, so rather than relying on the sun to shine, brighten your day with this fruity and ...
Le Cordon Bleu is proud to announce that Alumnus Joshua Ross won the title of Jeune Chef des Rôtisseurs New Zealand.
Daniel was born in Bogota, Colombia, in a small family of four. He initially went to university to get a bachelor’s in industrial design. While studying, Daniel ...
Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of June!
Le Cordon Bleu London are pleased to announce the Student of the Month for May, Plant-Based diploma student Victoria Prewett. She was nominated for the Student ...
Recently Le Cordon Bleu London held an online industry forum event in partnership with Hosco to discuss the future of hospitality, and asking the question; The ...
The school of haute cuisine Le Cordon Bleu Madrid and the Francisco de Vitoria University have received an award honouring their contribution on hospitality ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.