8 March 2019 – To mark International Women’s Day, Le Cordon Bleu Paris organised a conference to showcase women, from past and present, who have made and are making their mark on the culinary arts.
The conference, open to students and the general public, was hosted by Denis Saillard
, who teaches on Le Cordon Bleu Advanced Studies in Taste
(HEG) programme. He focused on women who have played an active role in developing French gastronomy in the United States: Dione Lucas, Julia Child
and Madeleine Kamman
, “the three musketeers”, have several similarities. In addition to having all studied at Le Cordon Bleu Paris institute, these women made an impact on the history of French gastronomy by taking it to the other side of the Atlantic. These ladies, with strong personalities and a burning passion for gastronomy, were able to make their mark in a very masculine field.
We were honoured to welcome Adeline Grattard
, owner and Chef of 1 Michelin-starred restaurant Yam’Tcha
, who came to talk about her fascinating career.
This event also provided the opportunity to highlight inspirational women from diverse backgrounds. They all described their gastronomic journeys and made one of their signature dish:
- Sibel Pinto (Turkey), Le Cordon Bleu Paris Advanced Studies in Taste (HEG) alumna, chef, researcher and writer specialised in Mediterranean cuisine
- Julia Joyandet (France), Le Cordon Bleu Paris Wine and Management Diploma 2017 and Manager of the Domaine de la Pâturie
- Mary O'Leary Barjou (United States), private Chef, Le Cordon Bleu Cuisine Diploma 2014
- Soyoun Park (South Korea), Pastry Chef at Le Cordon Bleu Paris institute
- Alexandra Didier (Ukraine), Cuisine Chef at Le Cordon Bleu Paris institute
Inspired by their stories?