 |
 |
 |
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
#GoodFrance On Tuesday March 21, 2017, Le Cordon Bleu takes part in the Goût de France event, a global gastronomic stage, organized by the French Ministry of ...
In February and March 2017, 253 students attended individual graduation ceremonies in Adelaide, Melbourne and Sydney to receive their parchments from Le Cordon ...
Le Cordon Bleu was delighted to have Ms Julie Ballard as our industry guest speaker at Sydney’s graduation ceremony on 9 March 2017.
Le Cordon Bleu Australia is delighted to partner with Tasting Australia 2017 to offer two exclusive workshops.
Le Cordon Bleu Japan is pleased to announce its Japanese Cuisine Programme to begin this October. It’s a 6-month, 531-hour programme spanning 4 levels ...
People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...
Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.