Nathaniel Reid, chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri, holds a Grand Diplôme®  from Le Cordon Bleu Paris. He honed his skills at prestigious establishments, including the Michelin 3-star Joël Robuchon in Las Vegas and the St. Regis in California. Renowned for his expertise in both traditional and modern pastries, he has been recognised as one of Dessert Professional Magazine’s Top 10 Pastry Chefs in America and named Pastry Chef of the Year at the U.S. Pastry Competition. Since 2016, he has been crafting exceptional pastries, cakes, and confections at his bakery in Missouri, while also consulting for leading companies in the food and beverage industry.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
Before enrolling at Le Cordon Bleu institute, I graduated with a degree in Hotel and Restaurant Management and had been working as a cook in a fine dining restaurant for the past few years. My goal was to deepen my understanding of French cooking.  Le Cordon Bleu was an obvious choice because of its incredible reputation, the immersive experience of studying in France, and the depth of its programs. The opportunity to enrol in the Grand Diplôme^®, which combines both the pastry and savoury programs, was especially appealing. At the time, I was eager to explore all aspects of the culinary world and hadn’t yet decided on a specific direction. Le Cordon Bleu’s was the ideal place to develop my skills and gain a comprehensive understanding of French cuisine.


What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?
The most valuable lessons I learned were the fundamental techniques that serve as the foundation of cooking. These core principles never change, and everything I’ve learned and developed throughout my career has been built upon them. Mastering the basics—precision, consistency, and attention to detail—has been essential in refining my skills and creating high-quality pastries and desserts.


Could you share a memorable moment or experience you had during your training?
One of the most memorable experiences was witnessing Chef Instructor Nicolas Bernardé train for the Meilleur Ouvrier de France (MOF) competition in pastry—and ultimately winning the title. We were able to observe his incredible work and even had the opportunity to assist. 


Le Cordon Bleu is celebrating its 130th anniversary this year. How does it feel to know that you are part of this long-standing tradition?
It’s an incredible honor to be part of Le Cordon Bleu’s legacy. This institute has produced so many talented alumni who have shaped and advanced the culinary world in such meaningful ways. You don’t reach 130 years by chance—Le Cordon Bleu has a formula for success that continues to inspire chefs worldwide.
Beyond that, there’s a strong sense of community among graduates. It’s a shared experience that connects chefs across generations and cultures, all striving for excellence. Being part of something so globally recognized is so special, and I’m proud to have learned from an institution with such a lasting impact.


In your opinion, what are the core values that Le Cordon Bleu instills in its students?
Le Cordon Bleu emphasizes a hands-on, apprenticeship-style approach to learning, which I believe is the best way to truly master the culinary arts. Cooking is not something you learn through lectures alone—it requires practice, trial, and error. Beyond technique, Le Cordon Bleu instills a respect for tradition while still encouraging innovation and creativity.


What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?
Being part of Le Cordon Bleu’s alumni network is an honor. There’s a strong sense of connection among graduates, no matter where they are in the world, and it’s great to be part of such a respected and historic legacy. Le Cordon Bleu’s name carries prestige, and knowing I’m part of a tradition that has lasted 130 years, one that continues to produce excellence, is very meaningful.


If you could give a piece of advice to future students, what would it be?
Le Cordon Bleu is a wonderful opportunity, so make the most of it. Nothing happens without hard work. Stay dedicated to the craft, be open to learning, and embrace feedback. Take full advantage of the resources available to you, push yourself to improve every day, and stay motivated. The effort you put in will shape the chef you become.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I’d love to see Le Cordon Bleu continuing to expand on the globalization of its teachings. With campuses around the world, they can integrate diverse culinary influences while still preserving the traditions and techniques that make the school so well renowned.

Finally, what are your wishes for the institute on its 130th anniversary?
Congratulations to Le Cordon Bleu on 130 years of excellence in culinary education! I wish it continued success in shaping the next generations of chefs. May it keep inspiring students around the world as it did for me.