On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Abbos, a former student whose journey reflects the excellence and culinary passion instilled by the school. With nine years of experience in the kitchen and training at Le Cordon Bleu Paris, Abbos continues to make his mark in the world of gastronomy. In this interview, he shares his memories, inspirations, and vision for the future of Le Cordon Bleu.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
Before joining Le Cordon Bleu, I had already gained some valuable experience in the culinary world. I worked at some restaurants and some 5 start hotel where I learned the basics of kitchen operations and developed a deeper understanding of the culinary arts. During this time, I realized that I wanted to take my skills and knowledge to the next level, and that’s when my dream to study at Le Cordon Bleu began to take shape. The school’s legacy of excellence, its global reputation, and the chance to learn from some of the best in the industry were all factors that made it my top choice. I knew that by studying there, I could gain the professional training and techniques that would help me achieve my culinary goals.


What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?

One of the most valuable things I learned at Le Cordon Bleu was the mastery of classic French techniques. These techniques form the foundation of so many dishes, and I use them every day in my cooking. Whether it's knife skills, sauce-making, or pastry techniques, those lessons have stayed with me and are integral to my approach in the kitchen.

In addition to the technical skills, I also learned the importance of being passionate and flexible in the kitchen. The ability to adapt to changing circumstances, think on my feet, and approach each dish with creativity and care is something that has really shaped my cooking style. Passion fuels the quality of your work, and flexibility ensures you're ready for any challenge that comes your way—whether it’s working with seasonal ingredients or responding to unexpected challenges in a busy kitchen.

Could you share a memorable moment or experience you had during your training?

During my time at Le Cordon Bleu, every day was a challenge in the best way possible. The rigorous pace and the constant demand for precision really pushed me to my limits, but it was also incredibly rewarding. One memorable experience was like preparing a complicated dish and a particularly difficult technique, where I had to push myself to stay focused and adapt quickly. The feeling of mastering that technique or dish after hours of hard work was unforgettable.

But beyond the specific moments, what made the entire experience memorable was how much knowledge I gained every single day. Each lesson, whether it was learning new techniques or perfecting an existing one, contributed to a deeper understanding of the craft. It wasn’t just about mastering the skills; it was about growing as a chef and realizing my potential in a way that I hadn’t before.

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?

I’m incredibly proud to be part of Le Cordon Bleu’s 130-year legacy. It feels amazing to be associated with such a renowned culinary institution that has shaped the careers of so many exceptional chefs around the world. Being part of this long-standing tradition not only reminds me of the high standards and values the school upholds but also motivates me to continue improving my craft and giving back to the culinary community. Le Cordon Bleu has had such a profound impact on my journey, and knowing that I’m part of its history makes me even more passionate about the work I do. I carry the pride of being an alumnus with me every day, and I’m excited to see how the school continues to shape the future of cuisine.

In your opinion, what are the core values that Le Cordon Bleu instills in its students?

In my opinion, the core values that Le Cordon Bleu instills in its students are professionalism, personal development, and the constant challenge to improve. As aspiring chefs, we’re taught not only to perfect our technical skills but also to approach each task with the mindset of a true professional—maintaining high standards, discipline, and respect for the craft.

Equally important is the emphasis on building character and refining our personalities as chefs. The kitchen can be a high-pressure environment, and learning to stay composed, work collaboratively, and lead by example is essential.

Most of all, Le Cordon Bleu encourages students to challenge themselves every day, pushing beyond their limits and striving to be better than they were yesterday. It’s about growth—both as a chef and as an individual—and that mindset has stayed with me throughout my career.

What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?

Being part of the Le Cordon Bleu alumni network is a source of immense pride for me. It means I’m connected to a global community of passionate, skilled chefs who share a commitment to excellence. Le Cordon Bleu has produced some of the world’s most renowned chefs, and knowing that I’m part of that legacy is truly inspiring.

The alumni network is more than just a group of people; it's a source of support, inspiration, and opportunity. I’ve had the privilege of meeting and learning from some incredible chefs who were once in my place, and that connection pushes me to keep growing and to contribute to the culinary world in my own way. It’s a constant reminder that I’m part of something much bigger than myself, and it’s an honor to carry on that tradition.

If you could give a piece of advice to future students, what would it be?

My advice to future students would be to take full advantage of every opportunity that comes your way at Le Cordon Bleu. Whether it's hands-on workshops, networking events, or learning from guest chefs, each experience will contribute to your growth. Participate in as much as you can—it will not only build your skills but also help you connect with others in the culinary community.

At the same time, remember the importance of balance. The journey can be intense, but it’s essential to find time for yourself, stay grounded, and take care of your mental and physical well-being. Always put yourself first when it comes to self-care, because you can’t give your best in the kitchen or in life if you’re not feeling your best.

Lastly, stay passionate, stay curious, and enjoy the process. This is an incredible opportunity, so make the most of it!

How would you like to see Le Cordon Bleu evolve over the next 130 years?

Over the next 130 years, I’d love to see Le Cordon Bleu continue to evolve while staying true to its foundation of excellence. I think one area of growth could be expanding its focus on sustainability and innovation in the culinary world. As the food industry continues to change, it's important for future chefs to be equipped with knowledge about sustainable practices, plant-based cooking, and global food trends.

At the same time, I hope Le Cordon Bleu continues to foster creativity and individuality in its students, encouraging them to blend traditional techniques with modern influences to create unique culinary experiences. The school’s rich legacy provides a strong foundation, but I think there’s great potential in continuing to lead by example in terms of innovation, inclusion, and adaptability in a constantly changing world.

Ultimately, I’d love to see Le Cordon Bleu remain a hub for chefs who not only are masters of their craft but also passionate about shaping the future of food.

Finally, what are your wishes for the institute on its 130th anniversary?

On Le Cordon Bleu’s 130th anniversary, I wish the institute continued success, growth, and a bright future. May it keep inspiring future generations of chefs, pushing boundaries in the culinary world, and maintaining the high standards that have made it a global leader in culinary education. I also hope Le Cordon Bleu continues to evolve, embracing innovation while staying true to the timeless traditions that make it so special.

I would also like to extend my sincere thanks and best wishes to the incredible teachers, mentors, and staff who dedicate themselves to creating an environment where students can thrive. A special mention to Chef Eric Briffard, whose leadership as the Director of Culinary Arts has had such a profound impact on the school. His vision and commitment to excellence have contributed immensely to the legacy and future of Le Cordon Bleu, and I’m grateful for all he has done to uphold the school’s high standards.