For 130 years, Le Cordon Bleu has been at the forefront of culinary education, shaping some of the world's finest chefs. Among its distinguished alumni are Bruce and Eric Bromberg, the brothers behind Blue Ribbon Restaurants. In this interview, they share their experiences at Le Cordon Bleu, the invaluable lessons they learned, and their thoughts on the future of the esteemed institution.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
Bruce: My brothers and I grew up in a food-focused home. Our grandmother was a great cook and baker, and our father had an intense passion for France and exceptional cuisine. Summers in the small Provençal town of Venasque deepened my love for food, and after my brother Eric attended Le Cordon Bleu, I knew I wanted to follow the same path to build my culinary foundation.

Eric: I attended Tulane University, where I fell in love with New Orleans cuisine. While working in bars and sandwich shops during my senior year, I realized my true passion for cooking. My goal became to study at the best culinary school in the world—Le Cordon Bleu in Paris.


What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?
Bruce: The techniques and recipes I learned serve as the foundation for everything I do. The emphasis on proper methods, repetition, and respect for the craft instilled in me a deep understanding of the cooking process. Attention to detail and precise execution are crucial to achieving the best outcome.

Eric: The most valuable skill I learned was to pay attention to details. Everyone was given the same ingredients, but the results varied. This highlighted how crucial precision is, and that mindset has shaped every aspect of our restaurants.



Could you share a memorable moment or experience you had during your training?
Bruce: I once assisted guest chef Joël Robuchon. The demonstration went smoothly until I accidentally knocked a Tart au Framboise onto his shoes. I was mortified, but he simply smiled and said, "These were very expensive Italian loafers." Decades later, he remembered the incident and joked that they became his best-smelling pair.

Eric: My most memorable moment was when Madame Brassart, the proprietor of Le Cordon Bleu at the time, graded my final exam. She gave me a perfect score, and I graduated first in my class, making it an unforgettable experience.


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?
Bruce: I am incredibly proud to be part of the school’s legacy. Its deep-rooted traditions and focus on classic French cuisine have greatly influenced Blue Ribbon Restaurants' success.

Eric: I feel an immense sense of pride in having completed my education at such a storied institution and being part of its rich tradition.



In your opinion, what are the core values that Le Cordon Bleu instills in its students?
Bruce: Le Cordon Bleu instills a deep respect for tradition, an understanding of French culinary foundations, and the importance of respecting ingredients. It also shapes leaders in the culinary world.

Eric: Hard work, dedication, and a deep respect for nature and its bounty. Every ingredient we handle comes from an animal or plant that has given its life for us, and we have an enormous responsibility to honor that value.



What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?
Bruce: Being part of this revered network creates a strong camaraderie among graduates, fostering collaboration and mutual support.

Eric: We are inspired by classic, long-standing restaurants. While Blue Ribbon is only 32 years old, we aspire to reach our own milestone anniversaries, just as Le Cordon Bleu has.



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

Bruce: Truly understand what Le Cordon Bleu is teaching. Immerse yourself in the techniques and history behind each dish. The school doesn’t just teach recipes—it offers a deep dive into the essence of exceptional food.

Eric: Master the basic techniques. They will provide a strong foundation and allow you to grow in any direction you choose.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
Bruce: The school should always maintain its strong focus on French cooking fundamentals. However, I would love to see a vegetable-focused course introduced, as plant-based diets continue to grow in popularity.

Eric: I don’t think it necessarily needs to evolve. Le Cordon Bleu should continue upholding its tradition of teaching classic techniques to future generations of chefs.

Finally, what are your wishes for the institute on its 130th anniversary?
Bruce: I extend my deepest thanks and well wishes to Le Cordon Bleu and everyone involved in maintaining its exceptional standard of excellence. It is an honor to be part of this legacy.

Eric: My wish is for Le Cordon Bleu to maintain its respected legacy and sustain its position as the premier culinary school in the world.