Le Cordon Bleu Paris alumna Marcia Ochsner’s advice to culinary students (via FnBReport )
in about 20 countries with tens of thousands of students of different nationalities.
Last Sept. 16, the Le Cordon Bleu Ateneo de Manila Institute welcomed its first Le Cordon Bleu Paris alumna to its kitchen in. Chef Marcia Ochsner did a cooking demonstration that featured three recipes from her book “Cooking in the South of France: An Elegant View on Classic French Dishes,” which was prefaced and edited by The Le Cordon Bleu Paris.
Ochsner finished her education at the Le Cordon Bleu in three years, saying that there were days that went from 7 a.m. to 10 p.m. with only one 30-minute break. Herwas grueling, but she came out of it a better chef. She graduated top of her class and decided to write her first book. “You need to really try to follow the instructions of the chefs and absorb as much as you can.”
As for her book, Ochsner began working on it almost six years ago . She says that she had a lot of help from the Le Cordon Bleu: “The school asked what I was doing after I completed my course because they want to keep track of their alumni. I told them I was writing a book and then they said they wanted to see it. I sent it to them and they loved it. They helped me edit it in a way that the procedures were really like what we were taught in school.