In the second week of Le Cordon Bleu baking, the formal class began to feel "tired from head to foot", but also "happy to the whole person glow".

📍 Le Cordon Bleu International College

Originated in Paris, France in 1895, is a world famous school integrating food culture and catering service and hospitality, Le Cordon Bleu essence cast the world's western food industry. Cards!

Le Cordon Bleu baking is divided into 6 months of ordinary classes, and 3 months of intensive classes, the class content is the same, that is, intensive classes will be more compact, and desserts, and cooking are 9 months of courses. Compared with the primary baking class, the operation of the dough is more difficult, and the moisture content of many dough is also improved, and the sticky hand is not good to operate, but this is also the test of our place.

The shape of the bread has also become more diverse, for example, the junior only learned the ordinary original croissant, and the senior almost all practiced the two-color croissant.

The first class of the advanced class focused on Levain, a natural yeast, and introduced the feeding and use of Luban and Liquid yeast. From raisins to Levain Liquid, we felt the magic power of yeast at close range. The advanced class also used liquid yeast fed by ourselves when making noodles.

School hours are from 7:30 a.m. to 1:30 p.m. daily. At 7:00 to the school to change uniforms and prepare tools, and then as many lines of combat tasks at the same time.

At the end of the day, the learning results are super productive! Every day 4 ~ 5 different types of bread, from the classic baguette croissant, to the fancy bread dessert, to the popular Chabata pizza, every time you take a photo of your own creations feel a sense of accomplishment!

There's nothing more healing than making bread, and touching dough that's chubby and soft like a baby's face melts your heart. When you feel that you are too tired to go on, the aroma from the oven cures everything!

Every class starts with a Demo, a theoretical demo, and then we do practical work, sometimes in English, sometimes in French, but always with a teaching assistant and a translator.

I thought I was "old" to learn baking at the age of 40, but my classmates ranged from 20 to 50 years old. These students from all over the world were super cute and nice. They helped each other in class, joked in their busy time, ate, drank and played after class, reviewed together before exams, and felt like I was going to college again.

Chef Boudot, the European bread champion and head of the bakery team, is both strict and funny, and when I see that my counter is not kept clean, he directly cue me to take a picture of him and the perfect baguette.


Every day is full of joy and harvest. My father, who was against my naked resignation to learn bread in France, now said when he saw my photos, "full of youth and vitality, full of positive energy 👍👍" haha.

The past six months have been hard but fulfilling! Nine hours of class a day made me tired to doubt, along with burns, bleeding, anxiety... But there's no substitute for this experience!

Going to cooking school has never appeared in my life plan, and graduating from the United States to work in a large company seems to be my life path, but this blue ribbon experience let me see a variety of possibilities in life.

The students come from all over the world at different stages of life, some are already masterchef champions, some have retired and want to start cooking at the age of 65, and some have just graduated from high school. We learn from scratch together, help and encourage each other, and make the busy kitchen have a lot of warmth.

In Paris, at Le Cordon Bleu I met many lifelong friends! I will always miss and be grateful for this experience ❤️‍🔥