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              Pastry and Cuisine guest chefs

              Le Cordon Bleu Paris institute welcomes renowned guest chefs for culinary demonstrations. They come to share their passion and expertise with our students and are usually experienced pastry chefs or cuisine chefs.

              Each Guest Chef demonstrates one or two innovative recipes and uses their expertise and professionalism to explain the techniques involved in making the dishes or pastries.

              Guest Chef demonstrations are a real bonus for the students and provide them with a different approach to the professional world, and an extra learning opportunity, in addition to what they are taught by the Institute’s Chef Instructors. These demonstrations also open up new professional horizons and provide an opportunity to discover new personalities in the world of gastronomy.
              Students may go on to work with these chefs during internships or sample their cuisine during pedagogical lunches.

              Come and discover the techniques and expertise of the guest chefs.

              Cédric Grolet, pastry chef at Le Meurice

              On April 20, 2017, we welcomed Chef Cédric Grolet and his team to Le Cordon Bleu Paris institute for a pastry demonstration. Since 2012, Cédric Grolet is pastry chef at Le Meurice hotel. In just a few years, he become a key figure on the French pastry scene, the symbol of a new generation of pastry chefs.


              Cédric Grolet pastry chef Le Meurice



              Juan Arbelaez cuisine chef Nubé Hôtel Marignan


              Juan Arbelaez, cuisine chef Marignan hotel's Nube restaurant

              We had the pleasure to welcome chef Juan Arbelaez at Le Cordon Bleu Paris school for a cooking demonstration. Juan Arbelaez received his Cuisine Diploma in 2009 and participated in Top Chef, a TV show on M6 in 2012. Today, he is in charge of several establishments and also executive chef at the Marignan hotel’s Nube restaurant on the Champs Elysées.

              Alain Solivérès, head cuisine chef, Le Taillevent Paris

              Alain Solivérès has been at the helm of the kitchens of the restaurant Le Taillevent Paris for over 15 years. This renowned culinary institution, which dates back to 1946, now has two Michelin stars to its name. Chef Solivérès has trained Le Cordon Bleu Paris institute students for more than 20 years. Some were even recruited at the end of their internship.


              Alain Solivérès head cuisine chef Le Taillevent Paris



              Cyril Lignac, Michelin-starred chef

              During his visit, we asked Chef Cyril Lignac, who is in charge of a number of establishments (restaurants, pâtisseries, chocolate shops) in Paris and presents culinary TV programmes, to talk to us about the students from Le Cordon Bleu Paris institute. Why does he welcome students from the school on internships? What sets Le Cordon Bleu students apart from students from other schools? All the answers can be found in this video.

              Guillaume Felez, boulangerie chef and demonstrator at Moulin Bourgeois

              For a whole day, students of the Boulangerie Diploma were able to gain from the professional knowledge of chef Guillaume Felez, boulangerie chef and demonstrator at Moulin Bourgeois. For the occasion they made 3 different sorts of bread and learned techniques in balling and shaping


              Guillaume Felez guest chef boulanger



              Philippe Labbé cuisine chef La Tour d'Argent Paris



              Philippe Labbé, chef at La Tour d'Argent Paris

              We welcomed chef Philippe Labbé, chef of the famous restaurant La Tour d’Argent in Paris, 1 star at the Michelin Guide. He realized a cuisine demonstration for the students.

              Guest chefs: pastry and cuisine demonstrations

              Find out the cuisine and pastry demonstrations of the guest chefs at Le Cordon Bleu Paris institute. A moment of sharing and conviviality with the students.

              Le Cordon Bleu Paris Diplomas