Become a chef de partie by training with Le Cordon Bleu Paris
The training programs at the Le Cordon Bleu Paris Institute teach you the techniques to excel in a key role within a kitchen brigade.
From marine biology to pastry: Ikram's passion-fuelled career path
Having graduated with a PhD in Marine Biology, Ikram went on to secure a position as a lecturer in genetics at Algeria’s University of Science and Technology in Oran. But a love of pastry had always been a constant in her life, and in 2023 she decided to turn her dream into her career by signing up for a place on the Diplôme de Pâtisserie, her sights firmly set on opening her own patisserie.
Could you introduce yourself?
My name is Ikram Benkabouche. I'm a pastry chef and the owner of a patisserie in Algeria that specialises in fine pastries.
What is your professional background?
I have a PhD in biology and am a research professor at the University of Oran. I've had a passion for pastry ever since I was a little girl, so I decided to follow my dream and retrain to become a pastry chef!
Why did you choose to train at Le Cordon Bleu Paris?
Because in my eyes, the institute was the best gastronomy school around, and studying in France learning the art of French pastry had always been my dream.
What is your best memory of your time at Le Cordon Bleu Paris?
I have really fond memories of our lunch breaks between demonstrations and practicals, when all the students would head down to the institute cafe to eat together. It was always such a fun part of the day.
What was the one thing you learnt that still serves you on a daily basis today?
What I still find really useful are all the organisational techniques I learnt, because they help me work more efficiently and provide a solid foundation for success.
You have set up your own patisserie, Fine et Feuilleté, in Algeria. Could you tell us a little more about it?
Today, I feel like I’m living the dream and am totally fulfilled, working hard to keep my customers happy each day.
What is your daily routine?
The first thing I do is update my socials, and then once I’ve processed the day’s orders, I spend the rest of the day baking and serving customers.
What advice would you give future students?
I would say that patience and discipline are an absolute must if you want to achieve your goals.
