Le Cordon Bleu Paris institute students meet industry professionals
Every month, the students of Le Cordon Bleu Paris institute meet hospitality and restaurant industry professionals, a way to widen their network.
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further.
With the Internship Pathway, students at Le Cordon Bleu Paris take their training beyond the classroom and into a real working environment. After several months dedicated to learning the fundamentals of cuisine or pâtisserie they join the institute’s different production areas before continuing their journey with a professional placement in one of our partner establishments.
This hands-on experience allows students to work in a professional setting, develop confidence, gain greater independence and put everything they have learned into practice. It is also an opportunity to experience the pace of a professional kitchen, understand how a brigade operates and discover the day-to-day realities of the industry.
The Internship Pathway creates a genuine bridge between training and the workplace. As the weeks go by, students refine their skills, adapt to new challenges and begin to shape the professional they aspire to become.
Available as part of the Diploma in Cuisine, Diploma in Pâtisserie and the Grand Diplôme® with Internship Pathway, the programme lasts between 15 and 18 months, combining practical training at the institute with an internship in a professional environment. On successful completion, students are awarded their diploma.
In this video, Julia Drumlak and Mary Farvolden, graduates of the Diploma in Pâtisserie with Internship Pathway, share their experience, the moments that had the greatest impact on them and how this immersive programme helped prepare them for the next stage of their careers.
A demanding yet incredibly rewarding experience, giving students the confidence, practical skills and professional mindset to take their first steps into the world of gastronomy.
Every month, the students of Le Cordon Bleu Paris institute meet hospitality and restaurant industry professionals, a way to widen their network.
For the St. Patrick’s Day, discover a special recipe: The trio of asparagus by Le Cordon Bleu Paris. A touch of green on your plate.
As the world’s largest culinary education provider, Le Cordon Bleu is always seeking dedicated, proactive individuals to join our team of professionals.
We met Stephane Lecenes, an alumnus, diplomate from Le Cordon Bleu Paris in 2013. He tells us more about his professional retraining and his passion for his ...
During this event, students of Le Cordon Bleu Mexico participate in the creation of baskets for those who have less...
In conjunction with International Women's Day, Le Cordon Bleu Malaysia presents our alumnus, Datin Su Wai Fun, a well-known socialite and gourmand and more.
Listen to the podcast where General Manager of Le Cordon Bleu Malaysia, Ms. Ming Ho, talks about the many benefits of obtaining such technical skills of ...
This year Le Cordon Bleu London are helping to celebrate the link between food and film at the 27th Alliance Française, Cork French Film festival.
In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.
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