Alumnus Raymond Lim
Self-starter Raymond Lim Le Cordon Bleu Sydney cuisine graduate of 2010 always aspired to running his own business or two... Prior to Le Cordon Bleu, Raymond ...
 |
 |
 |
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
Self-starter Raymond Lim Le Cordon Bleu Sydney cuisine graduate of 2010 always aspired to running his own business or two... Prior to Le Cordon Bleu, Raymond ...
On Tuesday evening, 23rd of February, The Leukaemia Foundation, in association with Le Cordon Bleu Sydney, hosted its first ‘Cooking for Chemo’ event at the Le ...
La Rambla Spanish Tapas bar in Peel St, Adelaide, again played host for another Le Cordon Bleu Welcome and Networking Event for current students of the Culinary ...
In partnership with Sun Education, Le Cordon Bleu Indonesia recently organised and hosted a culinary festival on the 12 - 13 March, 2016. This event was held to ...
This Easter why not try making your very own chocolate Easter egg by following this recipe.
Le Cordon Bleu New Zealand chef Francis Motta got behind the French government’s Goût de France promotion on March 21, appearing at the International departures ...
Do not miss “Chef vs Science: The Ultimate Kitchen Challenge” on BBC four this Wednesday, 23rd March. The show features Professor Mark Miodownik supported by Le ...
Chef Fabrice Danniel was honored for his dedication to the school. There were 2 special demonstrations for our students. The events were very popular with more ...
Le Cordon Bleu Dusit warmly welcomed Dr. Lowell Skar and students of BALAC Programme, Faculty of Art, Chulalongkorn University to our French culinary school. ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.