After more than 30 years in construction, Damian decided to make a radical life change and dedicate himself to his true passion: cooking. A former master carpenter and successful entrepreneur, he sold his company in 2024 to start a new chapter by joining Le Cordon Bleu Paris. In this interview, he shares his journey, his experience in the Internship Pathway program, and his ambitions for the future. An inspiring story of boldness and culinary passion!

Could you tell us briefly about your career path?
For more than 30 years I was a master carpenter. I am used to running large projects with hundreds of moving parts. I started my first company at 19 but was too green to make it work. When I moved to Seattle, I tried again, and this time things worked out. In the beginning it was just me in a truck doing small jobs, but I was able to hire people after the 1st year and things just grew from there. Every year right up until the 2024, when I sold the company to my employees, we made more money every year then the year before. 

What motivated you to change careers and pursue a path in cooking?
After Covid, I just got tired of dealing with the new generation of workers. I decided it was time to move on. Cooking is something that was always in the background. Every day I cook something, I read cookbooks, I watch cooking shows... not the competition shows but the ones that make a meal and show you how. Cooking for me, is like therapy, I just love it when someone eats my food and asks for more, or hands the plate back--- licked clean. No better compliment. After managing so many people and working 14 hours days for years, I needed something to keep my mind busy. Moving to France, learning a new language and taking the most intensive cooking course at Le Cordon Bleu, seemed like the best way to slow down. 

What were your tasks during the Internship Pathway at the institute?
For 3 months we worked directly with the Chefs at the school, working directly for the school. Every 2-3 weeks we would perform a different job within the school.  
•    At the Hôtel de la Marine, we prepared portions for workshops: measuring, chopping vegetables, cleaning fish, breaking down poultry, etc.
•    In the Economat, we managed inventory, unpacked and stored products, and prepared carts for the practical classes.
•    At the Café, we prepared salads, sandwiches, and other dishes every morning, cooking alongside the Chefs. We experienced the pressure of service, preparing and sending out the daily dishes in real time, developing essential skills for a professional kitchen.

What do you think are the benefits of this program?
For me, I am a much better cook then when I started. This program has helped with the basics, like learning proper hygiene for safe service, the different types of vegetable cuts, how to filet a fish, or breakdown a bird. But also, it's really helped to understand how foods go together, how get more flavor into a dish. When I started, I was limited by what I saw on TV or read in a cookbook. Now I can see a dish and know how it was made. I understand the process of making a good jus, a sauce, or gravy. I can breakdown any fish or bird, and most meat cuts. I have not yet worked in a proper kitchen but as a former business owner, I can say that having an employee that is familiar with the materials and processes used is extremely valuable, as now I don't have to teach them the basics.  

What advice would you give to future cuisine students?
Like any decision you might make in life. Be sure this is what you want. You love to cook and want to know more about how to create something a customer would want to eat. Be serious and show up every day, not just physically, but mentally.  

How is your new life in Paris?
Awesome! Getting on the health care system was simple as a student. Finding apartments, while difficult, is not that hard in the end. 
Being in Paris, we are a day trip from anywhere in Europe, either by train or plane. The prices are very inexpensive. Paris is the most visited city in the world. We have emersed ourselves in the culture.... food, entertainment, museums, parks, history... it's all here.  

What are your plans for the future?
I hope to host popup dinners for tourists and expats. Create a 5-course fixed meal plan, with wine parings from local wineries and maybe even some local entertainment. Now that school is almost over, I can make everything from the entrée to the dessert to the bread.