Campuses in EuropeCampuses in The AmericasCampuses in AsiaLe Cordon Bleu International
Contact your local representative
- Online Learning
- Our Story
- News & Events
- Find Course
My name is Nina. I come from Buenos Aires, Argentina, but I have lived in Europe for five years now.
Becoming a pastry chef has always been my dream, but I did not have the chance to do it in Argentina, so I did my bachelor in International Commerce and worked ten years in finance before I decided to leave my job and move to Paris to pursue my dream.
I was a skilled amateur but, no matter how much knowledge you think you have, everything what you learn at school is new.
I arrive at school 45 minutes before each class to have time to change and grab a cup of coffee or chat with other students. Normally we have a 3 hour demonstration, in which the chef teach us how to prepare one or two recipes, followed by a practical class, where every student has the chance to replicate one of the dishes that the Chef has explain during demo. The Chef instructor during practical helps us improve our techniques and gives us feedback at the end of the class. We usually have a lunch or coffee break between demo and practical, but every day is different.
Well, the basic course is more about techniques and traditional French desserts, like apple tart or Basque cake; in intermediate level, you learn to make modern pastries and work with chocolate; we have just started superior level, so we are getting ready to make more chocolate candies and artistic pieces.
Honestly, I never thought I would be able to temper chocolate, it looks impossible when you look from outside! I was really happy the first time we made bonbons and my tempering went good.
Good! Chefs and translators are very professional and are open for questions.
I am going back to The Netherlands, where I live, and look for a job to continue learning.
Copyright © 2023 Le Cordon Bleu International B.V. All Rights Reserved.