On 16 March, the International Institute of Culinary Arts Le Cordon Bleu São Paulo graduated its second generation of students. Students received Diplomas in Cuisine, Pâtisserie and Le Grand Diplôme - which covers all levels.
For Chef Patrick Martin, Technical Director of the unit, the ceremony is marking the success of the first year of the São Paulo unit of the school, which arrived in the city in May 2019.
"Inspiring the passion for gastronomy in a city like São Paulo has been gratifying and we are proud to continue teaching the methodology and culinary arts culture of Le Cordon Bleu next year for future students," he said.
The graduation ceremony took place at the school in Vila Madalena.
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