With a Grand Diplôme®  from Le Cordon Bleu Paris in 2006, Renata Portasio is now private chef for the Brazilian ambassador to France. She reflects on her career to mark the 130th anniversary of Le Cordon Bleu.

Could you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
Before changing my plans and really accomplishing what I would like to do for the rest of my life, I graduated after 4 years of Hotel Management university where I had the opportunity to get an idea of all the areas that involve a hotel directly and indirectly 


What is the most valuable skill or technique you learned at Le Cordon Bleu that you still use today?
I can answer without hesitation that it is DISCIPLINE, thanks to it I can say that "almost" everything in my life works very well! 


Could you share a memorable moment or experience you had during your training?
I will never forget the rigor and discipline that the institute gave me. We were few in class and in practice even less, providing the opportunity of an almost private and privileged class with the best chef teachers I have ever had, unforgettable moments, etched forever in my memory.  I had the honor of participating in the first class of “Certificat de Perfectionnement Professionnel en Cuisine” 2007! 



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?
Honored and very happy to be able to be part of this story because I know that the chance I had of being able to study, in my opinion, the best cooking school in the world, is not for everyone. 


In your opinion, what are the core values that Le Cordon Bleu instills in its students?
In my opinion, Le Cordon Bleu is renowned for rigorous teaching, showing all students that we can be excellent and precise, creative and innovative, always respecting tradition but with touches of modernity, a lot of passion and, above all, a lot of discipline and professionalism, giving a recipe for excellence. 


What does it mean to you to be part of this alumni network from an institution celebrating 130 years today?
Honored, deep pride and responsibility. This means being part of a prestigious legacy, which has shaped the world of global gastronomy for over 100 years. 
For me, it represents a connection to a long-standing tradition of excellence and an opportunity to contribute to the continued success and evolution of the institute.
I will never get tired of saying how much it is worth and having the opportunity to study at a school that for 2 years was my first family in France. 



If you could give a piece of advice to future students, what would it be?
Never give up when facing difficulties. My best advice is to take a deep breath and keep your head up towards your goals even though they seem impossible. Nothing is impossible. Be honest and proud of your ideas and actions. 

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I would like to see Le Cordon Bleu continue its tradition of excellence while embracing innovation and adapting to the evolving needs of the culinary industry, focus on Women Mental Health and Well Being, i would love to see My School evolve to prioritize the mental health and well-being of its women students. 
I know that even today we have many difficulties in an environment built by men and helping women to get involved in this environment I think would help us to have more voice and self-confidence to face the world outside. 

Finally, what are your wishes for the institute on its 130th anniversary?
Excellence for another 100 years, a future full of new students who, like me, can say to every corner of this world how much I have learned and continue to learn at this prestigious school, my respect for each teacher who passed on their knowledge and experiences to me and that today I can I'm sure that one day I'll do the same, maybe one day I'll be the one on the other side of the amphitheatre as a teacher!