Le Cordon Bleu Paris celebrates its 130th anniversary of excellence this year. On this occasion, Paula Mendez Carreras, a former student, shares her inspiring journey.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
In 1990, when I finished secondary school at the Lycée Français de Buenos Aires, there were no professional culinary schools, so I first gained experience through internships with professional chefs.
One day, while doing an internship at the Hôtel Bristol in Paris, I was told about the Le Cordon Bleu institute. I spoke the language and was eager to learn. Someone very close to my family offered me the course. That gift shaped my life.


What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?
The selection and careful handling of the product, along with respect for all cooking techniques.


Could you share a memorable moment or experience you had during your training?
All the Chefs Instructors were passionate and turned learning into memorable moments. I had the privilege of being taught by great masters such as Chef Patrick Terrien, Chef Didier, Chef Pascal Penaud, Gregory Steneck, and in London, Chef July!
And then, there was the daily exchange with all my colleagues. Le Cordon Bleu was a home for people from different cultures and countries, united by the same passion.


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?
Pride and gratitude. It took me a long time to get there, and I still appreciate it to this day. I remain spiritually connected to this school, so much so that now my daughter wants to study at Le Cordon Bleu.


In your opinion, what are the core values that Le Cordon Bleu instills in its students?
Support. Teamwork. Rigour. Respect for the history of French culinary traditions and techniques, which remain untouchable after so many centuries. Le Cordon Bleu is not a passing trend. For me, this institution is a beacon that has guided me throughout my professional life.


What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?
A sense of pride. It is also a responsibility that I embrace with a commitment to excellence and a desire to pass on my knowledge. Giving back a little of all that I have received by sharing my experience with edible flowers.


If you could give a piece of advice to future students, what would it be?
That they make the most of every second with each teacher. But also take part in the "behind the scenes": meeting fellow students, attending events, and more.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I imagine the same concept, but away from the major capitals. A retreat to a more natural, rural environment, to connect with the people of the countryside—those who produce the food.

Finally, what are your wishes for the institute on its 130th anniversary?
To continue training generations of chefs with the same spirit as 130 years ago.