Le Cordon Bleu Paris alumni

Le Grand Diplôme^® prepares graduates for working in both cuisine and pastry, providing them with dual expertise. Whilst some have chosen to open their own restaurant or patisserie in Paris or elsewhere in the world, others are now in charge of the kitchens of prestigious establishments, such as Weimar Gomez at the Four Seasons Pudong’s Camelia restaurant in Shanghai. The career paths taken are, of course, varied: Chef, restaurant owner, food critic, food stylist, culinary consultant, or even private chef for the Brazilian ambassador, to name but a few. Find out where our Grand Diplôme® graduates are now.

Cuisine Diploma

After training alongside Le Cordon Bleu Chefs for 9 months, our cuisine graduates have embarked on a wide variety of careers. Some decided to work in Michelin-starred establishments, whereas others opted for more modest restaurants which are also outstanding learning environments. Some even chose to go into partnership with their former classmates to pool their skills and launch a joint project, or even teach cuisine in America. Let's not forget famous former Le Cordon Bleu Paris student, Julia Child, an icon of French cuisine in America, who created her television programme, 'The French Chef', in 1963, and Mary Berry, who has around 75 cookbooks to her name!

Pastry Diploma

Pastry graduates, like their fellow cuisine graduates, have always been very creative when it comes to taking on major projects. Many have gone on to open patisseries all over the world, dessert bars, and publish pastry books.

Some of our former students, such as Janice Wong, have even won prestigious titles including Best Pastry Chef in Asia, awarded by 'Asia's 50 Best Restaurants', in 2011, 2013 and 2015 and Chef of the Year at the World Gourmet Summit Awards of Excellence in 2013 and 2014. Pooja Dhingra was named one of the 30 most influential people under 30 in India by Forbes.

Boulangerie Diploma

During their 6-month programme, students learn all the secrets of boulangerie alongside talented Chefs, such as Chef Instructor Olivier Boudot, winner of the 2010 European Boulangerie Cup. Thanks to this diploma, students benefit from high-quality training before embarking on their professional careers in a traditional bakery or a production company in France or abroad.

Wine and Management Diploma

After their 10-month programme, Wine & Management graduates go on to become professionals in the vast world of wine: Export, marketing, sommellerie, purchasing, etc. In addition to their theory training, which includes hundreds of blind tastings, students carry out 1 internship and 4 educational trips to vineyards to perfect their wine expertise. Graduates go on to become sommeliers, wine consultants, exporters, wine merchants, etc.

Culinary Management Diploma

The Diploma in Culinary Management teaches future professionals and entrepreneurs how to create their own culinary concept. Students are trained in all aspects of business management (marketing, cost management, sales, hygiene, etc.), enabling them to run their business effectively. What career paths have they taken? Estelle Dai opened a patisserie in Paris, Laura Armenio launched a takeaway business, and Jordan Sanfor works for a Michelin-starred restaurant in California.