Le Cordon Bleu Paris is delighted to announce the creation of its new Catering Profession diploma: crêpe chef. Lasting 4 weeks, or 6 weeks including a 2-week internship, it is a comprehensive training programme, with no previous experience required, to learn the professional techniques, expertise, and skills necessary for making, producing, and serving crêpes and galettes. Classes on food hygiene and successfully managing a creperie are also included.

Breton crêpe Chef René Kerdranvat, who teaches at Le Cordon Bleu Paris institute, presents the programme.

What are the reasons behind the creation of this diploma?

There is a growing interest in crêpes around the globe, both in Japan and in France. Even more so, as this French speciality is perfectly in line with a new way of eating which is cheap, creative, and uses quality ingredients. This diploma has also been created to meet current food trends. For example, the programme includes making buckwheat galettes, which are wheat-free and therefore suitable for those following a gluten-free diet. 

What are the strong points of the diploma?

The diploma has been developed to provide a complete understanding of the creperie profession with emphasis on Breton culture. The traditional crêpe will be made using seasonal and organic ingredients, with the input and culinary creativity of Eric Briffard (Culinary Arts Director and One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF)). Students will have access to all the facilities and professional material at Le Cordon Bleu Paris institute, providing them with the best possible working environment. This training programme is also very short, just 1 month, and leads to real career opportunities. The last, but not the least important point: it is taught by a Breton Chef Instructor, who is the son of a crêpe chef and a miller from Finistère!

Which techniques will students cover?

The whole process of making, producing, and serving crêpes and galettes will be taught to the students. They will discover the techniques for making batter, spreading it out and cooking it, folding, plating, and about traditional sweet and savoury garnishes.

Could you tell us some of the recipes that the students will be making?

They will be making both classic and innovative recipes. These will include the traditional crêpe with home-made salted butter caramel, crêpe suzette with Cointreau, and galette with smoked duck breast, pumpkin and perfect egg. These recipes have been developed at the Institute by our Chef Instructors.

What kind of job opportunities are available upon completion of this diploma?

This is a dynamic sector with a range of opportunities. Graduates will be able to work in a creperie, open their own business, launch their own Krampouz Truck (crêpe food truck), and even take their expertise abroad. Thanks to this diploma, they will have all the means with which to rapidly enter the job market and embark on a successful career.

Are you interested? More information about the programme and online registration: click here.