130 years of
Le Cordon Bleu
Paula Moulton

On the occasion of Le Cordon Bleu's 130th anniversary, we are honoured to meet Paula, an alumna of the Wine & Management Diploma. She shares her unique experience, inspirations, and how Le Cordon Bleu has shaped her career.

Before I ever set foot in a Le Cordon Bleu classroom, I was already walking the rows of vineyards at dawn, running my hands over the vines, learning their language. Wine was never just a drink to me—it was a story, a time capsule of soil, climate, and care. As a vintner in Sonoma, California I understood the artistry behind the glass, but I wanted to deepen my knowledge, to bridge the gap between production and experience.

When Le Cordon Bleu launched its first-ever Wine Management Program, I saw an opportunity not just to refine my expertise, but to be part of something groundbreaking. The culinary world had long held a revered place in Le Cordon Bleu’s halls, but wine—the heartbeat of the table—was finally given its own stage. I wanted to be part of that moment, to help shape the future of wine education with the same dedication that Le Cordon Bleu had given to the culinary arts for over a century.

Perspective. Winemaking is not just about what happens in the vineyard or the cellar; it’s about the entire journey, from grape to glass to table. At Le Cordon Bleu, I learned to approach wine as more than a standalone craft—it is part of a greater sensory experience, a conversation with food, a reflection of place.

Understanding wine in a global context—its economics, its cultural significance, its evolving role in hospitality—gave me the tools to shape my career beyond the vineyard. Whether I’m curating pairings, leading wine education, or advising on sustainability practices, that holistic approach informs every decision I make.

There was a day when we were blind tasting, no labels, no hints—just aroma, texture, acidity, structure. I remember swirling a glass of red, closing my eyes, and suddenly, I wasn’t in a classroom anymore. I was in a vineyard, the scent of warm earth and crushed berries rising in the air. I could tell the wine was from a cool-climate region, that it had been aged with restraint, that it carried the mark of a winemaker who let nature speak first.

It was a moment of complete clarity—not just about the wine in my hand, but about why I was there. Wine is memory. It is history, place, and people, captured in a bottle. Le Cordon Bleu taught me not just to analyze it, but to listen to it.

It’s an honor to be woven into the legacy of an institution that has shaped the way the world experiences food and wine. Being part of Le Cordon Bleu’s first Wine Management Program felt like stepping into history during the moment it was being written. Now, to see the program thrive, to watch new generations of wine professionals emerge, is a reminder that tradition is not about staying the same—it’s about evolving, refining, and always striving for excellence.

Respect—for craft, for heritage, for the land itself. Whether in the vineyard, the kitchen, or the dining room, Le Cordon Bleu teaches that mastery begins with understanding. Every grape has a story, every ingredient a purpose. The discipline to refine that knowledge, to uphold standards while embracing creativity, is what sets its graduates apart.

It means being part of a family that spans continents, industries, and generations. Some of us shape the world through food, some through wine, some through hospitality—but we all share a foundation built on excellence. The connections I’ve made through Le Cordon Bleu have not only expanded my knowledge but have reinforced my belief that great food and wine bring people together in ways few other things can.

Be a student of everything. Wine is not just about vineyards and bottles; it is about history, culture, science, economics, and human connection. The more you understand the world around it, the more you will understand what’s in the glass. Travel. Taste. Listen. Never stop learning.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
The next century will challenge us in ways we haven’t yet imagined—climate shifts, changing consumer expectations, new technologies. If Le Cordon Bleu continues to be at the forefront of innovation, teaching not just technique but responsibility, it will prepare the next generations to lead with both skill and conscience.

May it continue to inspire, to elevate, and to innovate. May it remain a beacon for those who believe that food and wine are not just industries, but art forms. And may every student who walks through its doors leave with not just knowledge, but passion—because that is what truly endures.