Cuisine Diploma with Culinary Management

I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.

Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.

I came to study cuisine lessons here as it had always been my dream to study French cuisine and in Paris! I also had friends who had already studied at Le Cordon Bleu institute, but in London. When I arrived at Le Cordon Bleu, I had the pleasure of being trained by Chefs who taught me how to appreciate and respect products in their natural state.

From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!

I decided to study cuisine as it was my passion. I loved the demonstrations, which are, in my opinion, extremely rewarding. I now live in Deauville where I opened my own restaurant “L’essentiel”, which has one Michelin star since 2018.

I won Masterchef Brazil in 2015 and got as a prize to come study at Le Cordon Bleu Paris. During my diploma, my favorite memories were the demonstrations classes with Chefs Caussimon and Vaca! There are so passionate by their work and that totally inspired me. I also loved to do the internship with the “mise en place” for chef Frederic Lesourd’s classes. I absolutely loved it and improved so much as cook.

I have many memories, but those firmly imprinted in my mind are when I worked as a volunteer in the production kitchen. Another important one, after I graduated, is when I was asked to be a guest chef at the ambassadors’ evening. Mr. Jean-Marc Ayrault, Minister for Foreign Affairs and International Development, and Mr. André J. Cointreau, President of Le Cordon Bleu, were both present.