On 27 July 2016, Thomas Subrin, boulangerie Chef at LBP Monaco, a company specialising in making artisan breads and freshly baked pastries for CHR (Cafés, Hotels and Restaurants) professionals was invited to be Guest Chef at Le Cordon Bleu Paris institute.
Thomas Subrin spent a whole day at Le Cordon Bleu Paris institute where he gave a demonstration and shared his knowledge with Boulangerie Diploma students. He showed them his signature creations such as coloured milk bread, raspberry and ginger croissants, pink brioches “rich yeast dough“ and macaronade brioche “rich yeast dough“. The day enabled students to learn the production secrets of this promising young baker, but also to get hands-on under his watchful eye.
Thomas Subrin, 2007 Boulangerie Champion of France, has notably worked as boulangerie Chef at the Metropole Hotel in Monte Carlo (Joël Robuchon restaurant) before becoming boulangerie Chef at LBP Monaco in July 2015 when the company was set up.
On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute
After more than 30 years in construction, Damian decided to make a radical life change and dedicate himself to his true passion: cooking
For 130 years, Le Cordon Bleu has been at the forefront of culinary education, shaping some of the world's finest chefs. Among its distinguished alumni are ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
