130 years of
Le Cordon Bleu
Ana de Barros

On the occasion of Le Cordon Bleu's 130th anniversary, we are pleased to meet Ana, a former student who chose to retrain in the world of wine after a career as a lawyer. Through her words, discover how the passion, rigor, and excellence of Le Cordon Bleu continue to guide the professionals of tomorrow.

Before joining Le Cordon Bleu Paris, I was a lawyer in Brazil for 15 years. I worked in a law firm and then as in-house counsel at the country's largest company (Petrobras), negotiating international financial contracts in the oil and gas sector. In my country, it is common for legal professionals to invest their leisure time in travelling and gastronomy, becoming lovers of fine food and good wine. That's how I was introduced to the world of wine. And on my holiday trips, I ended up falling in love with Paris, French culture and cuisine, and the local wines, of course. When I decided to follow my passion and retrain in the wine industry, Le Cordon Bleu, the culinary arts school with the highest international reputation and founded in Paris, seemed like an obvious choice.

An in-depth knowledge of French regions, wines and spirits, with all their nuances and particularities, which is a great competitive advantage when you want to have a successful international career in the wine and beverage industry. For many professionals based in other countries, the diversity of French wines and spirits can seem indecipherable and intimidating. Mastering the product and its origin makes the professional stand out in this field.

All the trips to wine regions in France, with visits to producers of different profiles and sizes (from the family winery to the group that produces millions of bottles a year), as well as the internship I did at a winery in the Loire Valley at harvest time, gave us a total immersion in the business and the deepest respect for the professionals in the field, especially those who work in the vineyard and winemaking. These are people who work hard, out of passion, and who should be more valued.

I'm so proud every time I say (or remind myself) that I'm a former student of Le Cordon Bleu Paris! It's a school of dreams for so many people, the kind we see in films, where so many internationally admired professionals have come from, who have inspired generations... And knowing that, with planning and hard work, I was able to live that dream and then represent my country in such a competitive industry, I couldn't be happier!

Excellence, precision, attention to detail, dedication, discipline. To be the best you can be, thanks to your commitment.

It means I made the right choice. A school that upholds tradition but reinvents itself every day. One that has managed to stay relevant and at the top of its field for more than a century. And that no matter where I am, I will always find a former student of the Institute, and that we are part of a community.

Live the experience to the full. Dedicate yourself, take part in the activities available, absorb as much information as you can from the school and the local culture, exchange with your classmates and teachers, be curious, observe, smell the flavours, taste. Practice makes perfect.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
In this increasingly polarized world, I would love to see Le Cordon Bleu continue its mission of bringing different cultures together, of diversity, of inclusion, of camaraderie. Where everyone can be respected for their dedication, their skills, without preconceptions.

Much success to the Le Cordon Bleu team. May more LCB schools be opened around the world, to bring the culinary arts and hospitality, education and professional horizons, to the most diverse people. May you continue to inspire people and transform lives!