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              Laura Quintanilla - Cuisine Diploma 2010

              https://www.cordonbleu.edu/Files/MediaFile/6548.pngCreating ‘La Table de Laura’, a Madrid-based culinary company, Laura Quintanilla has continued her gastronomic adventure that began back in 2010 with a Diplôme de Cuisine.

              Meet Laura Quintanilla

              Laura, a Spanish native, has always had a keen interest in the world of food, as is demonstrated by her career path. She has worked both as Head of Quality Control in the food industry and as a university Professor in Food Technology.  

              When her husband was hired to work in France, she saw this as a chance to fulfill one of her biggest dreams: becoming an expert in French gastronomy.

              In 2008, Laura became a student at Le Cordon Bleu Paris and obtained her Cuisine Diploma, followed by the Basic and Intermediate Pastry certificates in 2010, which opened the doors of French cuisine and pastry for her.

              At the same time as studying at Le Cordon Bleu, Laura also completed an MSc in Wine Management with the O.I.V. ("Organisation Internationale de la Vigne et du Vin") which put her in contact with some of the best French winemakers.  

              After perfecting her culinary techniques during an internship at Le Cordon Bleu, Laura joined Nomiya, a modern gastronomic concept in France.  The restaurant, under Head Chef Gilles Stassart, combined an original location (on the roof of the Palais de Tokyo) with a cuisine workshop. 

              When she returned to Spain, Laura decided to create a similar concept, which brought together cuisine and training. La Table de Laura was born.  The company, based in Madrid, offers a variety of services: Private Chef, meals for special occasions at Laura's table, and practical cuisine workshops. Today, La Table de Laura is one of the ambassadors of the French art of living in the Spanish capital.

              "Le Cordon Bleu was one of the best experiences of my life.  I had some unforgettable moments while I was at the school.  I met Chefs and other amazing people who passed on their passion for cuisine and quality to me. Paris and Le Cordon Bleu will always have a special place in my heart” she says.

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