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130 years of
Le Cordon Bleu
Buke Sedele

Buke Sedele
On the occasion of Le Cordon Bleu's 130th anniversary, we met Buke, a former student who transitioned into the culinary arts after a career as a corporate lawyer. Through her words, discover the impact of this institution, which continues to shape the talents of tomorrow.



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

Before joining the institute I was a corporate attorney, specializing in Mergers & Acquisitions. When I decided I needed a career shift and wished to pursue culinary arts as a new profession, I figured an internationally renown institute would better suit my goals. 



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

Learning how to create entremet recipes with differing textures, and taste profiles. And always paying attention to the decoration elements, making sure that they are both aesthetic and explanatory of the inner layers.



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

I started my journey as a cuisine student and after obtaining the first certificate decided to pursue to the Patisserie Diplome. However I continuously failed the genoise recipe, it just wouldn’t rise at all. I remember trying the recipe at my tiny Parisian flat for maybe more than 20 times in order to succeed in the examination and not lose my self confidence. My neighbors sure had tons of treats to try!

 


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?

I feel proud and happy to be part of such a strong institute, with hundreds of ambitious and renown graduates all around the world. I am constantly inspired with their success stories.



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

Diligence in choosing raw materials, care in product, always aiming for excellence and never settling for anything less.



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

Soak in everything that Paris has to offer with its vibrant culinary scene, get inspired and always seek the great examples of what you can evolve your work into.



How would you like to see Le Cordon Bleu evolve over the next 130 years?
While preserving the core values and discovering new techniques, I would love to see the institute being a pioneer in creating planet friendly recipes and production practices.

 

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

I truly hope the institute continues to be a symbol of excellence, guardian of tradition and explorer of what the future has to offer for all of us. To many more anniversaries and celebrations!

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