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130 years of
Le Cordon Bleu
Amanda Bankert

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.



Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?

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.



What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?

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.



Could you share a memorable moment or experience you had during your training?

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. 




Le Cordon Bleu is celebrating its 130th anniversary this year. How does it feel to know that you are part of this long-standing tradition?

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. 




In your opinion, what are the core values that Le Cordon Bleu instills in its students?

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. 




What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?

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



If you could give a piece of advice to future students, what would it be?

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. 



Finally, what are your wishes for the institute on its 130th anniversary?

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. 

News & Events

Graduation ceremony - Cuisine

Graduation ceremony - Cuisine

The graduation ceremony for our cuisine students took place on March 21. Congratulations to all graduates on their well-deserved success!

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