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Mathias Bosgiraud

diplôme de cuisine
Mathias Bosgiraud
December 2020
- Mathias Bosgiraud worked in advertising before starting at Le Cordon Bleu Paris institute in January 2020. Now a Superior Cuisine student, he looks back on his journey.


Could you briefly introduce yourself?

My name is Mathias Bosgiraud, I am originally from the Loir-et-Cher region of France and have lived in Paris for the past 15 years. I worked as a designer in the advertising sector for 10 years before starting at Le Cordon Bleu Paris.


Why did you choose Le Cordon Bleu Paris?

I have been passionate about cuisine for many years. I got to a point in my life where I wanted to have a meaningful profession. After a lot of thought, I visited the Institute and was totally won over. I was really impressed by the brand new premises, the infrastructure, the demonstration rooms fitted out with cameras and the international dimension.


Could you tell us about a typical day for a Cuisine Diploma student?

A typical day usually begins with a 3-hour demonstration during which the Chef shows us how to make one or two recipes. This is then followed by a practical class during which each student makes the dishes demonstrated by the Chef. It is a very effective teaching method, enabling students to learn professional techniques and skills.


Could you tell us something which made a lasting impression on you?

Successfully filleting my first sole. It is extremely fragile, so great care must be taken. I thought it was impossible, but I did it!


What are your future plans?

Following graduation, I would like to start working as a chef in Paris. Preferably in a small restaurant but one which has exacting standards. Given the current situation, it is hard to make plans. Ideally, I would like to work under a Chef, as I still have so much to learn.


What advice would you give to future students?

I would suggest reading a wide range of cuisine and recipe books. They are a very good way to revise the classics, learn techniques, be inspired, and get your creative juices flowing. It is also important to create dishes and not be fearful of making errors. You learn from your mistakes!