On the occasion of Le Cordon Bleu’s 130th anniversary, we are pleased to speak with Débora, an alumna with a deep passion for pastry. After studying French literature, her travels across Europe led her to discover the richness of French cuisine and realise her dream by joining Le Cordon Bleu Paris. In this interview, she shares her experience, memorable moments, and her vision for the future of this prestigious institution.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
In 2018, I was studying French literature at the University of Lausanne in Switzerland. During my travels across Europe, I became familiar with French cuisine. That’s when I decided to pursue pastry training, and Le Cordon Bleu Paris has always been a benchmark in the world of gastronomy and professional education.


What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?
Teamwork was one of the most developed skills at the school. At Le Cordon Bleu Paris, we had many team-based tasks, which helped us acquire new skills or improve our existing culinary abilities.


Could you share a memorable moment or experience you had during your training?
The most special moment I experienced was my graduation day and my participation in major gastronomic events, where I had the opportunity to meet Chef Anne-Sophie Pic.


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?
I am very proud to be part of this history as a student. The institute is a reference in the culinary world and enjoys global prestige.


In your opinion, what are the core values that Le Cordon Bleu instills in its students?
Le Cordon Bleu instils many important values in its students, and I still carry these values with me in my daily life. They are discipline, rigour, and excellence—without them, I would not be a chef today.


What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?
I am very happy. It is a pleasure to celebrate the institute’s 130th anniversary because it made my dream come true: becoming a pastry chef.



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

Make the most of the classes, events, and practical training. The institute will provide you with an extraordinary experience in your professional life and take you to fantastic places.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I think the school is perfect. There isn’t much I would change, but I would love for the school to showcase the journeys of former students and where they are today.

Finally, what are your wishes for the institute on its 130th anniversary?
I hope Le Cordon Bleu continues to pass on its knowledge to students, constantly innovating with excellence, discipline, and rigour.