Changing career paths to follow one's passion is a bold move, but that is precisely what Fatma has done. At 32, this Tunisian national swapped her career as a graphic designer for a pastry chef’s apron. Today, as a student at Le Cordon Bleu Paris, her choice of the Internship Pathway programme is no coincidence: it offers her full immersion in the demands of the profession, allowing her to gain hands-on experience.

Can you introduce yourself?
After a career as a graphic designer, I decided to follow my true passion: pastry. I owe this passion to my mother, who passed on her love for indulgent treats and beautiful sweet creations. Today, I am fortunate to study at Le Cordon Bleu Paris, where I am learning the fundamentals of the craft and refining my skills every day. My goal is to acquire solid expertise and master the techniques that will make me a fully accomplished pastry chef. As part of the Internship Pathway, I am currently gaining practical experience at the institute’s Café.



Why did you choose the Internship Pathway programme?
I chose the Internship Pathway because I wanted to learn the trade in a thorough and hands-on way. My aim is to enter the professional world after finishing school, and this programme allows me to acquire not only essential techniques but also an understanding of the organisation and demands of the industry. I wanted to prepare myself as best as possible for the internship and beyond, by discovering how professionals work daily and what skills are crucial for success in this challenging environment.


How would you describe the Internship Pathway?
It is full immersion in the world of pastry. We learn the basics, refine our techniques, and discover the discipline required for the profession. It is intense but incredibly enriching! Most importantly, it truly prepares us for real-world experience, particularly through the internship, which gives us a glimpse of how things work in practice.


What were your tasks during the Internship Pathway at the institute?
At first, I worked in the pastry production department, where I prepared bases, creams, and assembled desserts. Now, I am at the Café, so I am more involved in customer interactions. I sell pastries and viennoiseries, observe what customers like, and see their reactions. It is another fascinating aspect of the profession because, in the end, pastry is meant to be shared and enjoyed.


What do you think are the benefits of this programme?
We gain a solid foundation in the trade, develop discipline and organisation, and, most importantly, experience the realities of the industry. Through the internship, we truly understand how businesses operate. Plus, it allows us to explore different aspects of the profession, from production to customer service. It is demanding but highly instructive!


Can you share a memorable moment from your journey?
The moment that truly stood out for me was my very first day at the school. I was completely amazed: the atmosphere, the training kitchens, the uniforms, the chefs… Everything exuded excellence and expertise. It was an incredibly emotional moment for me because it marked the beginning of a new chapter, where I was finally pursuing my dream.


Where would you like to do your internship, and why?
I would love to gain experience in different areas, whether in a luxury hotel, a boutique, or a hotel. The idea is to understand how each type of establishment operates, learn different working methods, and expose myself to varied environments to become as well-rounded as possible in my future career.


What advice would you give to future students?
My advice would be to fully embrace the experience, even when it becomes challenging or stressful, which is completely normal. Never give up. Keep believing in yourself and pursuing your dream because, in the end, it is truly worth it. I hope you achieve your goals and enjoy every step of your journey!