Le Cordon Bleu Logo

Practice healthy food with Chef Siegler

In October 2020, Le Cordon Bleu Paris will welcome its first Diploma in Gastronomy, Nutrition & Food Trends class. The 3-month programme will combine theory classes, demonstrations, practical workshops, visits and conferences. Guillaume Siegler, Chef Instructor at the Institute, is also the new programme coordinator. He was delighted to have the opportunity to answer our questions.


What, in your opinion, are the new food trends?

Today, consumer habits are increasingly at the forefront of our minds and being called into question. This has been further reinforced by the health crisis. I believe that food trends are going to be driven by a desire to reconnect with our planet, to eat in harmony with nature and support local producers. After what we have just experienced, the locavore concept and the desire to eat healthily and responsibly will, in my opinion, become more widespread, or at least I hope so. At the same time, accepted codes are shifting in the professional restaurant sector. We are currently seeing a rise in the number of takeaways and many luxury restaurants are changing their business models. Some are turning their backs on the Michelin-starred concept and instead focusing on a new model which is less expensive, reaches a wider audience, and is more relaxed. All businesses are trying to find a new purpose and move in the right direction. Consumers and their expectations must be taken into account as well as the financial, socioeconomic and environmental issues which are directly involved.


What is the objective of the programme?

Our goal is to provide students with a clear understanding of the nutritional aspect of food and its relationship with health and gastronomy. Nutrition means being fully aware of what we are eating and the different nutritional elements of each ingredient. They can then be combined to create a nutritionally complete dish, which is essential for good health. We are going to demonstrate that eating nutritionally does not equate to a bland diet, but having a wide enough range of ingredients to be able to make dishes which are healthy for the mind, the body and your finances. It is all about creating balance.


How will culinary practical classes be organised?

Students will cover the 3 themes in the diploma title during practical classes. The first practical class, for example, will focus on seeds and vegetables. “Trends” will be addressed by studying ingredients which are back in the spotlight. “Gastronomy” will be approached by demonstrating how dishes can be made visually and gastronomically appealing, and finally “Nutrition”, by examining nutritional properties. Each week, students will discover a different theme linked to the other disciplines studied during the programme. The majority of practical classes will involve working in pairs to encourage interaction between students. This will also balance out the work of the two students, who won’t necessarily have the same amount of cuisine experience. Each student will, however, add the finishing touches to their dish.


Could you give us some examples of the recipes students will work on?

The academic team has designed 3-course menus, from starter through to dessert. One such example is “pumpkin soup with barley, coconut and sesame”, followed by “steamed gyoza-style ravioli with chicken and mushrooms, intense mushroom consommé with soy, mushroom crisps and fresh herbs” for the main course, and a kefir drink. The programme also includes boulangerie and pastry, which are both fully integrated into the programme.


Could this be described as a slimming diploma?

It is a nutrition programme, not slimming or dietetic. It is important to understand that nutritionally speaking, eating butter is good for you! A healthy diet is one which includes everything. However, it is vital to understand the ingredient and to learn to cook it in the best possible way to ensure that its nutritional qualities remain intact. Students will need to be able to recognise and create a balanced meal.


Do you have any advice for getting the most out of this programme?

I would advise students to start the programme without any preconceived ideas, to be open-minded and determined to make balanced and healthy food delicious. It is like opening a book and seeing a blank page: the story is theirs to write.


The intakes of the Diploma in Gastronomy, Nutrition and Food Trends are planned for April and October 2021.

Tuition fees for the first intake in April 2021 are €7500. These include the educational programme, uniform, and activities.

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