Le Cordon Bleu Logo

130 years of
Le Cordon Bleu
Laurence & Adina Forcione

Laurence Forcione

To mark the 130th anniversary of Le Cordon Bleu institute, discover the inspiring journey of Laurence, a former student, and his wife, Adina, whom he met during his studies in Paris.


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

I am an American entrepreneur, known for founding 1stdibs.com, the leading internet marketplace for antique furniture. After selling my business, I traveled the world with my wife, Adina, sharing a passion for gastronomy. My mother, Varena Forcione, studied at Le Cordon Bleu over 50 years ago, around the same time as Julia Child. During our travels, we visited exceptional restaurants and stopped in Paris to see my mother. There, we joined a Le Cordon Bleu bakery workshop on a whim, expecting a fun experience but nothing more. Instead, we were captivated by the school’s vibrant atmosphere, state-of-the-art facilities, and passionate young chefs. Inspired, we enrolled in an intensive cooking course—an experience that changed our lives. Driven by our newfound passion, we shifted careers and opened our own restaurant in the South of Spain: Foodisiac Sotogrande.



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

The intensive classes were quite demanding and required a full commitment from us. Tired or not, we had to learn how to manage our time and how to deliver at the highest level no matter what, especially during the practical sessions. Working under pressure is a fundamental part of operating a kitchen and it prepared us for what we were to experience daily in our own restaurant.



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

We both share excellent memories with the chefs that accompanied us through the cursus, Chefs Olivier Guyon, Patrick Caals, Marc Vaca, etc all left a great impression and were masters at sharing their knowledge of Haute-Cuisine. We were very fortunate to have a couple of courses with Chef Eric Briffard during which he demonstrated his love of sharing his knowledge and his indulgence for the young chefs we were. He made everything look so easy, however, every movement resulted from years of experience working at the highest level of the gastronomy work.




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?

It is an honor to be part of this family which embodies the highest and noblest values of the world of gastronomy. No doubt, that as it did for us, it has helped many students to make their dreams a reality.



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

The Cordon Bleu focuses on teaching traditional of French gastronomy, along with sharing the extraordinary experience of well-seasoned chefs who have worked themselves in some of the best houses around the world. 



What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?

The alumni network is active in providing support to its members. That is not something we expected and it is comforting to feel supported in our endeavours.



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

Enjoy every moment, while it may seem difficult during the moment, you will look back at these times with nostalgia and pride.



How would you like to see Le Cordon Bleu evolve over the next 130 years?
Keep on bringing the traditions and values of the Le Cordon Bleu to as many future young chefs around the world as possible by developing programs for those who do not have the means to join the program today.

 

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

We wish the Cordon Bleu to continue to inspire so many people around the world for many more years.

News & Events

Graduation ceremony - Cuisine

Graduation ceremony - Cuisine

The graduation ceremony for our cuisine students took place on March 21. Congratulations to all graduates on their well-deserved success!

TOP