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To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French boulangerie. A visit shaped by learning, inspiring encounters and a shared passion that brought Paris and Lima a little closer together through the love of good bread.
Bread has something wonderfully universal about it. Recipes may change from one country to another, and so may traditions, however the pleasure of sharing good bread remains the same.
A few weeks ago, this shared passion brought Paris and Lima together during a visit from Chef Frédéric Hoël, Boulangerie Chef Instructor at Le Cordon Bleu Paris Institute. Invited by Le Cordon Bleu Peru as part of the presentation of its new one-year Boulangerie Diploma, Chef Hoël met with students, professionals and baking enthusiasts to share his expertise and the techniques of French boulangerie.
Over two days, an international masterclass brought together 84 participants around a selection of classic products, including baguette, croissant made with liquid leaven, folded brioche, pain au chocolat, ciabatta and country-style bread. Beyond the recipes themselves, the masterclass was above all an opportunity to share techniques, gestures and a passion for the craft of boulangerie.
The visit continued with a more exclusive experience bringing together 18 personalities of the gastronomic world, influencers and content creators. After discovering the new boulangerie laboratory, guests rolled up their sleeves and joined Chef Hoël for a hands-on baking session. The warm and lively atmosphere quickly found its way onto social media.
And the enthusiasm did not stop at the doors of the institute. Chef Hoël’s visit and the presentation of the new diploma also received strong coverage in the Peruvian media, including an appearance on Vida Divina TV, a feature in the national newspaper Diario UNO and several articles across digital media.
Paris and Lima may be thousands of kilometres apart, but within a bakery, the distance suddenly feels shorter. This visit reflected the strength of Le Cordon Bleu network: sharing expertise, conveying knowledge and continuing to build connections around a shared passion for gastronomy.
And since we are in Peru… ¡que nunca falte un buen pan en la mesa!
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