Le Cordon Bleu alumna Bsma Alomar gives us an update on her life and career since graduating in 2016 with a Grand Diplôme®. She is now the Head Chef and Co-founder of her family-run craft bakery and coffee shop called Flour and Bean, based in Kuwait.
What was your educational background and professional experience before starting at Le Cordon Bleu London?
"I attended university in Kuwait and graduated with a bachelors degree in accounting."
How did you decide to train in the culinary arts?
"From a young age I liked cooking; when I used to go out and taste something, if I liked it I would try to make it at home or I would always search recipes and try to make them."
Why did you choose to come to Le Cordon Bleu London?
"I wanted to come straight out of high school but my father insisted on getting a university degree so I decided to study accounting because I knew it will help me in the future."
Le Cordon Bleu helped me a lot with my culinary techniques. It taught me the basic most important skills I would need always. The chefs there are the best.
How did your culinary training at Le Cordon Bleu help you start and subsequently progress your career?
"The material they teach us, not just in the kitchen but also in the classroom; like how to get the cost of each ingredient and price out stock really helped prepare me for working in the industry."
What does Le Cordon Bleu represent for you in one sentence?
"It is the best decision I made, attending Le Cordon Bleu."
What does your day-to-day look like?
"Waking up early and going to the bakery to get the bread done for the sandwiches leaving in the afternoon to return to my daughter."
What is the most challenging aspect of your job?
"Balancing between my business and my family."
What inspires you?
"I take inspiration from my family , my father, sisters, brothers. My husband and my daughter who stood by me and helped me with every step; without them this would never happen. They challenge me and inspire me everyday."
What part of your role as a business owner are you most passionate about?
"I consider myself lucky because I get to do what I love, but seeing people enjoy my food is certainly a plus."
Did you always want to start your own food business?
"Yes I did they only thing that changed is before attending le cordon bleu I wanted to open a restaurant but after attending and discovering my passion in pastry it all changed to a bakery."
What advice would you give to someone looking to follow in your footsteps?
"Its not easy it needs work, passion and patients but if you really want it and hold on it will come."
Finally, what are your plans for the future, with Flour and Bean and beyond?
"Hopefully when it stands on its own feet I am hoping to open a restaurant."
You can find out more information about the Grand Diplôme® which Bsma studied in our programmes section.
