130 years of
Le Cordon Bleu
Amanda Bankert

Originally from Washington, D.C., Amanda Bankert studied pâtisserie at Le Cordon Bleu Paris. In 2016, she founded Boneshaker Donuts, a must-visit bakery in Paris offering high-quality coffee and a variety of vegan doughnuts. She reflects on her journey on Le Cordon Bleu Institute's 130th anniversary.

I started working in restaurants at 15 as a hostess and continued waitressing throughout college, where I studied art history. My love for the restaurant world and hospitality industry was instant and permanent. Over time, I found myself increasingly drawn to the creativity and joy that pastry brings. Choosing Le Cordon Bleu felt like a natural step to combine my enduring passion for hospitality and the culinary arts with the opportunity to learn from one of the most prestigious institutions.

The most valuable skill I learned was organization. Pastry work requires meticulous planning and precision, and staying organized ensures that every detail is executed flawlessly. I also learned the importance of adaptability—if something doesn’t come out right on the first try, it’s essential not to panic but to find a solution. This problem-solving mindset is an invaluable skill in kitchen work.

One of the most memorable experiences was learning the art of sugar pulling and creating intricate sugar sculptures. It was challenging yet incredibly rewarding to transform sugar into something so delicate and beautiful, and it gave me a deep appreciation for the precision and artistry involved in pastry work. 

It’s an honor to be part of such a prestigious and enduring legacy. Knowing that I’ve contributed to this rich tradition of culinary excellence makes me feel proud and connected to generations of chefs and pastry artists who came before me. 

Le Cordon Bleu instills a deep respect for craftsmanship, attention to detail, and a commitment to excellence. They also emphasize adaptability, as the culinary world is ever-evolving, and encourage students to innovate while honoring tradition. 

Being part of this alumni network feels like being a member of a global family of passionate culinary professionals.

Stay curious and never stop learning. The culinary world is vast and always evolving, so embrace challenges, learn from your mistakes, and remember that passion and perseverance are key. 

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I’d love to see Le Cordon Bleu continue to innovate by focusing on sustainable and plant-based culinary practices into its programs. It’s essential to align culinary education with the future of food and the needs of our planet. 

I wish Le Cordon Bleu continued success and growth. May it continue to inspire and empower future generations of culinary professionals to uphold its legacy while driving innovation in the culinary arts.