Aya Rihan, originally from Lebanon, began her culinary journey in October 2021 at Le Cordon Bleu, where she completed the Grand Diplôme®  with Internship Pathway. As part of this programme, she began a six-month internship at the hotel The Peninsula Paris. She tells us more about her experience in this 5-star hotel.

Can you introduce yourself?
My name is Aya Rihan, and I'm from Lebanon. I began my culinary journey in October 2021 at Le Cordon Bleu, where I pursued the Grand Diplôme, which includes both cuisine and pastry training, giving me comprehensive knowledge across the culinary arts. In January 2023, I started a six-month internship at The Peninsula Paris, an esteemed palace hotel known for its excellence and attention to detail in every aspect, including the culinary domain.


Can you tell us more about your internship experience at the Peninsula?
During my internship, I rotated through various kitchens within the hotel, such as the room service, pastry section, banquet, The lobby, and L’Oiseau Blanc. As an intern, I assisted with food preparation, observed plating techniques, supported kitchen organization, and learned the standards of service required in each area. The Executive Chef, David Bizet, is highly dedicated to maintaining the highest standards for the hotel’s restaurants, emphasizing quality by creating seasonal, refined experiences for guests.


What do you remember from your internship?
One of the highlights of my internship was working at L’Oiseau Blanc, a two-Michelin-starred restaurant, where I gained a deep appreciation for the importance of detail and respect for each ingredient on the plate. This experience taught me the significance of precision and how every element contributes to the overall dish. I also learned how to adapt to different kitchen styles, communicate effectively, and collaborate with diverse teams, as each kitchen within the hotel had its unique characteristics and demands


What is your favourite memory from your adventure at Le Cordon Bleu Paris?
My favorite memory from my time there was the freedom we had during exams to choose our own flavors and express our unique culinary styles. This creative liberty allowed us to bring a personal touch to our work, making the experience even more fulfilling. Overall, my experience at Le Cordon Bleu Paris was exceptional. I had the privilege of working with many great chefs who shared invaluable insights from their own careers. Each chef brought a distinct perspective, highlighting the depth and importance of culinary knowledge in unique ways.


What are the strengths of the Internship Pathway?
One of the key strengths of the Internship Pathway at Le Cordon Bleu is that it allows students to experience the working environment firsthand, not only as students but also in real-life settings as budding chefs. The program offers a glimpse into the various departments of the school, each contributing to the school’s renowned reputation and high standards.


Any advice to share to a future student?
For anyone considering a future at Le Cordon Bleu, my advice is to nurture even a small passion for food, as this school can help turn that interest into a lifelong career. Le Cordon Bleu opens doors to a world of opportunities, not only in Paris or France but internationally. Keep dreaming and never lose hope, as the culinary field is constantly evolving, and there’s always more to learn and achieve.