Le Cordon Bleu Recipes & Techniques

A Guide by Tanya Novak and Sergio Boulanger

Welcome to a space where we, Tanya Novak and Sergio Boulanger, share invaluable knowledge and explain the recipes we learned while studying at Le Cordon Bleu, one of the world’s most prestigious culinary schools.

This is for:

  • Le Cordon Bleu Graduates: If you’ve completed your studies but feel like you didn’t get enough practice or want to brush up on key techniques, this resource will help you revisit and perfect what you learned.

  • Future Students: Curious about what to expect? Get a sneak peek into the curriculum and techniques that define the Le Cordon Bleu experience.

Here, you’ll find:

  • Step-by-Step Recipes: Clear instructions from the program, from classic pastries to refined entrees.

  • Techniques Explained: We’ll break down key skills, from mastering laminated dough to perfecting emulsions.

  • Insider Tips: Lessons we learned during our studies and beyond, including advice on how to excel in a professional kitchen.

Whether you’re looking to refresh your knowledge or prepare for your own culinary journey, this page is here to inspire and guide you every step of the way. Let’s dive into the world of professional baking together!