130 years of
Le Cordon Bleu
Alina Fintineanu

On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Alina, a former student whose journey perfectly embodies the passion and excellence for which the school is renowned. After a career in orthodontics, Alina discovered a whole new world through pastry, a revelation that led her here. In this interview, she shares her memories, inspirations, and vision for the future of Le Cordon Bleu.

Before joining Le Cordon Bleu, I worked in dentistry for 12 years in orthodontic clinical practice. During COVID, I successfully applied to compete on The Great Canadian Baking Show (Le Meilleur Pâtissier). The experience on the show was so memorable that I realized how much I enjoyed baking and media and wished to learn and pursue this further. Le Cordon Bleu was the immediate first choice – both due to its internationally renowned reputation and the incredible and fitting location; to learn French pastry in the most iconic place and institute I can imagine.

The most valuable technical skill I learned at Le Cordon Bleu is how to handle dough through the process of sablage and fraisage. This is something I was completely unfamiliar with and an area that I had struggled with for a long time when it came to making pies and tarts. I particularly appreciated learning how to make these by hand, without relying on the use of equipment.

My most memorable moment is a collection of moments during our demonstration classes with the Chefs. Each one has their own style, and their own wealth of knowledge and experience to draw upon. I often found myself in awe of their confidence, their profound understanding of the chemistry and ingredients, the skill and grace with which they worked. Chef Lecoq telling us that whisking should sound like music, Chef Frederic explaining the history of certain desserts, Chef Bichon taking us to the Rungis market at 4 in the morning, Chef Droulin creating literal art from sugar and chocolate, Chef Martelli demonstrating dough lamination (and kindness), Chef Danniel executing an endless list of complex elements in what seemed like a blink. These snippets of my time there, and every single day learning here from these extraordinary men filled my heart with tremendous joy.

I am incredibly honoured and touched to be included in the 130^th anniversary celebration! I have such profound respect for the school, its history, the amazing Chefs and staff, that to be part of an occasion as this is a genuine pleasure. My time spent at Le Cordon Bleu still feels like a dream, it has left such a profoundly positive mark on me in many ways, and it feels like I have left a positive mark on the school as well.

I think above all, Le Cordon Bleu teaches both mastery as well as appreciation of the culinary and pastry arts. The school instills a respect for the craft, the ingredients, the client as well as ourselves. It encourages innovation, sustainability, discipline and perseverance. I certainly feel I received all of these and more in my time spent here.

From both a personal and professional standpoint, I have a deep appreciation for the network I am now a part of. I have connected with people who attended other worldwide locations of LCB, both in-person as well as online, and I have no doubt that this will help me foster connections further as I progress into my culinary career ahead.

To future students I would say to absorb and immerse yourself in the entire experience of being at Le Cordon Bleu. The wealth of knowledge that the Chefs have to offer, the respect and prestige of the institute itself as well as the privilege of learning here, while living in Paris, meeting other students from all over the world…it flies by in a second. I have no doubt that when I’m 60 I will be thinking back fondly about my time here, and the memory will never fail to bring a smile to my face. Cherish the triumphs and challenges so that one day you’ll look back at the experience and smile as well!

How would you like to see Le Cordon Bleu evolve over the next 130 years?
Over the next 130 years, I hope that Le Cordon Bleu will continue to be a renowned and deeply respected pillar of culinary training and uphold the standards we have come to know. I would like to see it keep up with the changing trends in food, restaurants and public interest, and explore ingredients and techniques from all over the world. In addition, to continue to host more guest chefs and experiences at the school and expand even more programs such as molecular gastronomy, plating design, 3D printing and the countless advances we cannot even imagine are yet to come.

To the institute I extend my heartfelt congratulations for 130 years of uncontested success, and to many more years of education, progress, evolution, innovation and passion.