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The graduation ceremony of Le Cordon Bleu Paris Boulangerie students took place on June 17, 2016 at the 'Cercle de l'Union Interalliée'. The Boulangerie Diploma trains future boulangers professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field.
Le Cordon Bleu Paris was honoured to welcome Jean-Luc Poujauran as class patron.
Jean-Luc Poujauran started working with dough at a very early age in his family’s bakery in Mont-de-Marsan in the Landes. He left home at the age of 15 and moved to Paris where he began his pastry Chef apprenticeship. In 1976, at the age of 21, he opened his own business in rue Jean Nicot, in Paris’s 7th district where, for the past 27 years, he has been making his specialities: gâteaux basques, pastis landais, financiers, quatre-quarts and cannelés. Today, Jean-Luc Poujauran makes country-style bread using natural leaven, a recipe passed down from his father, for more than 200 establishments including bistros, restaurants, caterers, ministries, and embassies.
Nordine Hakkam congratulated the graduates with a warm speech saying:
A different bread exists for every culture, but despite the name it may have, or the flour used, everywhere, it represents the same thing. You have chosen to learn to make French style bread to share with you and yours, far from France. Your talent, rigour and generosity will, I’m sure, for your bread, bind us beyond our origins and borders.. To each of you, I address my warmest congratulations and wish you a wonderful adventure.
Chef Instructor Olivier Boudot thanks his students with a moving speech thanking the students for their commitment, their professionalist and their motivation. The students had spent six months form alongside Chef Boudot including two months of internship.
Le Cordon Bleu Paris congratulates all the Boulangerie Diploma students of this first promotion! We wish success to all our graduates.
Photos : Danelle Fabrice
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