Le Cordon Bleu Paris is pleased to welcome Chef Lecoq as Chef Pastry Instructor. His objective is to instruct students in pastry techniques, including making traditional French pastries, working with chocolate, sugar art and decoration techniques.
"A good Chef-Instructor likes to share, pass down information and give. He is passionate and allows students to find a balance and grow.”
Originally from Paris, Chef Lecoq completed his “Certificat d'Aptitude Professionnelle” (CAP) and his “Brevet d'Études Professionnelles” (BEP) in pastry in 1997. From his various experiences in pastry and catering in prestigious companies such as Dalloyau, he acquired rigour and discipline.
In 2013, he put forward his passion for teaching and passing on his knowledge by joining the team of Chefs at Le Cordon Bleu Mexico. For over 10 years, he has taught pastry and boulangerie.
The entire Le Cordon Bleu Paris team extends a warm welcome to Chef Lecoq.
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