Larissa Lira Bitencourtt: Between Passion and Excellence

As Le Cordon Bleu celebrates its 130th anniversary, we met Larissa Lira Bitencourtt, a former pastry student, to reflect on her journey, her experience at the institute, and the values that continue to guide her today. Through her commitment to precision, high standards and excellence, she offers a sincere perspective on what the Le Cordon Bleu legacy means to her.

Could you tell us about your background before joining Le Cordon Bleu, and what led you to choose the institute? 
Before enrolling at Le Cordon Bleu, I was studying gastronomy at university and wanted to develop my skills in a more professional environment. I had always admired the institute’s excellence and high standards of teaching. My decision to join was inspired both by one of my university lecturers and by my wish to receive internationally recognised training of outstanding quality in pastry.


What is the most important skill or technique you learned at the institute that you still use today?
The technique that has stayed with me most is culinary precision. It is something I rely on every day, as it ensures quality, organisation and consistency in my work.


Do you have a particular memory you would like to share ?
I have especially fond memories of the practical classes, the atmosphere, the support from the chefs, and the exchange with my classmates. I particularly remember the sense of achievement I felt during the final practical class. It was a real challenge.

Le Cordon Bleu recently celebrated its 130th anniversary. What does it mean to you to be part of such a long-standing tradition? 
It is a great honour to be part of such a special and respected history, both in French gastronomy and on the international culinary scene.

In your view, what are the core values that Le Cordon Bleu passes on to its students? 
Excellence, discipline and a commitment to continuous improvement. These values are reflected not only in the kitchen, but also in everyday life.

What does it mean to you to be part of the alumni network of an institute with 130 years of history?
It means belonging and recognition. Being part of this community opens doors and encourages me to maintain a high standard, always with the school in mind.


If you could give one piece of advice to future students, what would it be?
Make the most of every class and every chef, and give your full commitment to the experience. Learning at Le Cordon Bleu is intense, and it transforms your technique in a lasting way.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I would love to see an even stronger integration of tradition and innovation, while preserving the institute’s classical essence.

Finally, what would you like to wish the institute as it marks its 130th anniversary?

I hope it continues to train professionals to the highest standards, while preserving its heritage and its contribution to gastronomy around the world.