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Ecuador - Chef Nathalie Bonel
Alumna Le Cordon Bleu Paris

TUESDAY 28 May 2019



This Franco-Ecuadorian Chef became passionate about gastronomy from a very young age, thanks to her extensive travels around South America. She nonetheless continued her studies in international law, but changed direction in 2014 and dedicated herself entirely to her true passion. With her CAP in hand, she was keen to perfect her skills and embarked on the Grand Diplôme at Le Cordon Bleu Paris institute in 2017. She went on to work at some of Paris’s leading pâtisseries: Cyril Lignac, Angelina… before specialising in gluten-free products at Noglu Paris. With a keen desire to learn new aspects of pastry, she began working at Fablab Laminiak on the creative vision of design in pastry, chocolate and ice cream. She made moulds and came up with innovative concepts, thanks to the use of 3D printers, thermoforming machines, lasers and a variety of other digital techniques.
Come and discover sweet ecuadorian creations made by this pastry Chef who trained at Le Cordon Bleu institute!

On the menu:

Le Quatro Leches

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