On the occasion of the 130th anniversary of Le Cordon Bleu Paris, we had the pleasure of speaking with an alumna whose journey perfectly embodies the excellence and passion instilled by the institute. From journalist to wine expert, she reflects on her experience, sharing the key moments of her training and the values that continue to guide her today.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?

I was a BBC broadcaster specialising in the arts and I chose to study at Le Cordon Bleu Paris due to its unparalleled stellar reputation. Champagne was my North star at that point. I felt like being one of the first ever LCB Wine & Management Diploma students would be historic, and knew, due to the rich culinary  tradition, wine would be a natural extension. I also had a deep love of French wine so Paris offered that proximity.

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

Rigour combined with both an artistic and precise passion for wine tasting. For me the two go hand in hand.

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

So many! One that springs to mind was managing the Krug tasting for Olivier Krug and his team at Le Grand Tasting, Paris, and opening iconic Clos de Mesnil 2002. Getting the Champagne flights chilled and served at the correct temperature was extremely tough. But a once in a lifetime moment for sure.

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?

Incredible, especially when so much of modern life is changeable and fleeting.

In your opinion, what are the core values that Le Cordon Bleu instills in its students?
Focus, rigour and passion – as well as utmost respect for quality


What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?
It’s simply a great honour. No question.


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

Make every moment count. It will be over before you know it. And keep an open mind. Fellow students from across the globe can not only teach you, but like you, will be the leaders of tomorrow.

How would you like to see Le Cordon Bleu evolve over the next 130 years?For me, it’s all about the tricky balance of respecting deep history while still looking to innovate at the highest levels.

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

A huge global celebration both in person and online, setting up on an alumni portal for all wine students across the globe to connect and to crack into some Thomson & Scott Noughty Sparkling alongside the Champagne while we are at it!