Juan Arbelaez, restaurant owner and chef of the Marignan hotel’s Limon restaurant In 2007, at 18 years of age, Columbian Juan Arbelaez arrived in France with his sights firmly set on making his mark in the world of cuisine. His talent and ambition catapulted him towards reaching his goal. Juan is now a widely recognised chef, he is in charge of the kitchens at Limon, restaurant of the Marignan Champs Elysées hotel***** and accomplished entrepreneur, heading up 5 restaurants in Paris (Plantxa, A Mère, Maya, Levain and Yaya). This is his story… |
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Omnivore 2018
For the 7th consecutive year, we are partner of the Omnivore Festival, which will take place at the Maison de la Mutualité in Paris, from 4 to 6 March 2018.
Ever since it was launched, in September 2003, Omnivore has been dedicated to showcasing Young French and international cuisine. The Omnivore World Tour is the leading global cuisine festival, bringing together international and local chefs to create a movement and an international culinary exchange. During 3 days around thirty Le Cordon Bleu Paris students will provide support to chefs giving cuisine and pastry demonstrations at the festival.
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Guillaume Siegler, cuisine Chef Instructor
Guillaume Siegler spent many years working in gastronomic restaurants before moving to Japan, where he entered into a partnership to open a restaurant. He went on to swap his entrepreneurial role for that of Chef Instructor and taught at Le Cordon Bleu Japan institute for 4 years before becoming a cuisine Chef Instructor at the Paris school in 2017. What was his career before teaching? How did he become a chef? |
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Pablo Naranjo Agular, cuisine alumnus
Pablo Naranjo Agular graduated with his Cuisine Diploma in 2008 and has now entered into a partnership with another Le Cordon Bleu Paris graduate: Pooja Dhingra.
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Cuisine Diploma
9 months of training with professional cuisine Chefs and the keys to an international career.
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Become cuisine chef
How do you become a cuisine chef? What are the necessary tasks, skills, training and qualities?
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The Art of Cooking like a Chef
David M. shared his impression: "Superb instructions and presentation from the chefs. A wonderful day!"
Date: February 23, 2018
Duration: 6,5 hours
Price: 195 €
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5 Peppercorns
This blend will add flavour to fish or meat marinades or can be used as an alternative to pepper.
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L’Art des Sauces et des Jus
To add the finishing touch to your delicious home-made meals and impress your dinner guests, learn to make all kinds of jus and sauces with a Chef.
Date: February 24, 2018
Duration: 6 hours
Price: 195 € |
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