To mark the 130th anniversary of Le Cordon Bleu institute, we spoke with Ashleigh, an alumna who followed an inspiring path, transitioning from biology to the world of gastronomy. Dive into her story and discover the impact of Le Cordon Bleu’s excellence on her professional journey.

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

Prior to joining Le Cordon Bleu Paris I was a Biology Student at the University of Maryland. I loved science and wanted to follow in my fathers footsteps and become a medical doctor. In the summer of my last year I had the opportunity to work at a small french restaurant in Washington DC. I loved working in the pastry department and I knew it was what I wanted to do with my life. I then worked my way up the ranks and started to get a lot of attention for my work. A group of women from Les Dames d’ escoffier noticed my desserts and offered me a scholarship to get formal training. With no doubt in my mind I knew I wanted to push myself to be the best and that meant studying in Paris and studying at Le Cordon Bleu. A name synonymous with excellence and tradition.

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

The most valuable lesson I learned at Le Cordon Bleu is that technique will ALWAYS prevail. Many pastry chefs and industry professionals will gain attention by combining unique flavors or sourcing specialty ingredients. However you can buy the best ingredients and combine the most provocative flavors but if you don't display a mastery of the techniques nothing else will ever shine. Le Cordon Bleu Paris focuses on giving students a master understanding of the foundational techniques that will allow them to create anything they can come up with. Everything I create starts with that idea that I first fully understood at Le Cordon Bleu.

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

The most memorable moment I had from my time at school was when I was in a class instructed by an MOF and we didn’t have enough butter! He asked if I would go to the basement and ask for more for the class. I was incredibly stressed because I planned every single moment of how I would use my time and I was afraid I wouldn’t finish my practical. I raced to the supply room and raced back only to realize I was a bit behind. The younger version of me was panicking inside but what it immediately caused me to do was HUSTLE. It is critical in the real world that you work with a sense of urgency and are prepared for anything to happen. I ended up creating an amazing cake that day and I was actually the first student to finish. I worked at a much more professional pace after that and never looked back. I’ll never forget the adrenaline rush of that day!

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?

WOW! 130 years is an unbelievable accomplishment. I feel so proud to know that I am part of such a prestigious and longstanding culinary privilege of being trained at Le Cordon Bleu. I can only hope that the legacy of Le Cordon Bleu will run into the legacy that I hope to leave through my work in my business today. I’m so grateful for the trailblazers before me who were there on day one and had the foresight to see what it would become.

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

Discipline, tradition, pride, and excellence.

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

Being a part of the alumni network is such a privilege. You have the ability to say you are a graduate of such an important place. This will open an unbelievable amount of doors. From employers to investors for a business when you tell them you are a graduate of Le Cordon Bleu in Paris they immediately understand the quality of the knowledge you have been given and skills you have been taught. Also you will gain a network of industry friends you will have for life.

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

Future students, two pieces of advice. First, work and learn as much as you can before you arrive. It’s important to know that you love the industry before you get started. Even if its just a summer in the kitchen of a local restaurant go and learn! Second, be as open to learning new things as possible. Even though I suggest having kitchen experience be open to learning that there are multiple ways to get the same outcome. Listen to your instructors and do exactly what they are telling you. This will help to give you an arsenal of techniques to draw from and an open mind.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I would love for Le Cordon Bleu to continue to strike the fine balance of respecting tradition and producing the next wave of the most innovative chefs in the world. I think what the school understands but will need to continue to emphasize is that while the classics never die it is our duty and our job to keep those classic recipes relevant through respectful innovation.

Finally, what are your wishes for the institute on its 130th anniversary?
I wish Le Cordon Bleu Paris continued success within their team. That you may continue to curate a special group of leaders who will continue the culture and carry on the traditions of the founders. And to never lose the excitement or the passion for what you do because each person has a unique roll in touching the lives of the current and future food and beverage professionals that will shape the culture of food around the world. Congratulations on 130 years!