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              Who are the class patron?

              A graduation ceremony and a class patron go hand in hand. A class patron, who is a personality from the field of gastronomy, accompanies our students at every graduation ceremony.

              For the Culinary Arts diplomas (Grand Diplôme, Cuisine, Boulangerie and Pastry), class patrons are often chefs, restaurant owners, or work in luxury hotels. As for oenology (Wine and Management Programme) and management (Bachelors) training programmes, the individual will be a professional from the hospitality/restaurant sector whose career success serves as a shining example for our future graduates.

              Professionnal support for the students

              During this symbolic day for our students, and before embarking on a variety of careers, the class patron gives a speech and offers a few words of advice for their future in the industry.
              The class patron often has close ties with the school and its students. This is due to the fact that they have given demonstrations as a guest chef, for example, hosted pedagogical lunches for students, or thanks to company visits or even internships.

              Accompanied by their families and friends, the future graduates celebrate the end of their studies and the beginning of a successful career.
              We would like to give you the opportunity to find out more about previous class patrons at our students’ graduation ceremonies, their background, and their career path and to look back at this event, which is so special for the students and the class patron, and in which sharing is at the fore.

              Yannick Alleno, a three Michelin-starred chef for the first graduation ceremony of the year

              On Thursday 23 March 2017, the Culinary Arts (Grand DiplômeCuisine DiplomaPastry Diploma) students’ graduation ceremony took place with the graduates’ families and friends. On this special day, Le Cordon Bleu welcomed Yannick Alleno as class patron. Yannick Alleno is Chef of the three Michelin-starred Pavillon Ledoyen restaurant, and of the Alleno Courchevel restaurant (Le 1947 at Cheval Blanc), which was awarded a third Michelin star in February 2017.

               

              Le Grand Diplôme alumni

               

               

              graduation ceremony for Le Cordon Bleu Paris students

               

              Cyril Lignac and Angelo Musa, class patrons Le Cordon Bleu Paris

              On 7 June, 2017, the graduation ceremony took place for Le Cordon Bleu Paris institute Culinary Arts (Grand DiplômeCuisine DiplomaPastry Diploma). More than 150 students, of 45 different nationalities, received their seal of excellence in the company of their families, friends and Chef Instructors. The chefs Cyril Lignac and Angelo Musa was class patrons. Cyril Lignac is a Michelin-starred chef and owner of several establishments, including Le Quinzième and Aux Prés restaurants, pastry shops and chocolate shops. Considered to be the “Favourite Chef of the French”. Chef Angelo Musa is an executive pastry chef at the Plaza Athénée hotel, 2003 World Pastry Champion and One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) 2007.

              Xavier Thuizat, class patron for the 2017 Wine and Management graduation ceremony

              Le Cordon Bleu Paris institute Wine and Management Programme graduation ceremony took place on Thursday 13 July at the Cercle de l’Union Interalliée. Le Cordon Bleu was honoured to welcome Xavier Thuizat as 2017 class patron on this special occasion. Xavier Thuizat is Head Sommelier at the legendary luxury hotel the Crillon, which reopened its doors on 5 July 2017. 

               

               

              étudiants Programme Métiers Vin Management diplômés Le Cordon Bleu Paris Xavier Thuizat

               

               

              graduation ceremony with Bruno Cormerais and Alain Soliveres chefs

               

              Alain Solivérès and Bruno Cormerais, class patron for the graduates in cuisine, pastry and boulangerie

               The graduation ceremony for Culinary Arts students took place on 1st September 2017. Alain Solivérès, chef of Le Taillevent Paris restaurant and Bruno Cormerais, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) boulangerie were class patrons.

              Le Cordon Bleu Paris Diplomas

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