From Paris to Patisserie Excellence: Chef Deepali’s Journey at Le Cordon Bleu Paris (2015-2016)

When passion meets world-class training, transformation is inevitable. For **Chef Deepali More, founder of LaPatisserie20, her time at **Le Cordon Bleu Paris** from 2015 to 2016 was nothing short of life-changing.

Le Cordon Bleu Paris, one of the most prestigious culinary institutions in the world, is known for producing chefs who master the art and science of gastronomy. For Chef Deepali, enrolling in the **Bakery and Patisserie course** was not just about learning recipes – it was about refining her craft and immersing herself in the French philosophy of precision, creativity, and excellence.

The Le Cordon Bleu Experience

At Le Cordon Bleu Paris, Chef Deepali was mentored by some of the world’s finest master chefs. The rigorous training focused on mastering classic French techniques – from delicate viennoiseries to exquisite entremets, artisan breads, and plated desserts.

Every day in the kitchens was an opportunity to challenge herself. The high standards of the program pushed her to perfect skills like chocolate tempering, sugar artistry, and complex pastry assembly. “It wasn’t just about baking,” Chef Deepali recalls. “It was about discipline, consistency, and creativity under pressure. Each detail mattered – the balance of flavors, the texture, the presentation. That mindset has stayed with me forever.”

A Transformation of Skills and Vision

The exposure at Le Cordon Bleu opened Chef Deepali’s world to global patisserie trends, techniques, and innovation. She learned how to create desserts that not only delighted the palate but also told a story through their design.

This experience instilled in her the ability to conceptualize desserts with a strong foundation of French tradition while adding her own creative flair. The course honed her leadership skills and confidence, preparing her to step into India’s evolving patisserie scene with a unique perspective.

Building La Patisserie20

Armed with world-class training and an unshakable passion for her craft, Chef Deepali returned to India and began building **La Patisserie20**, a brand known for its high-quality, artisanal desserts. Every cake, pastry, and confection reflects the standards she absorbed at Le Cordon Bleu.

Today, La Patisserie20 has become a trusted name for luxury cakes and bespoke desserts. From royal orders to wedding celebrations, Chef Deepali continues to elevate the patisserie experience, driven by the same dedication she embraced in Paris.

The Le Cordon Bleu Legacy

Reflecting on her journey, Chef Deepali shares, “Le Cordon Bleu Paris gave me the wings to dream bigger and execute with excellence. It taught me that patisserie is not just a profession; it’s an art form. Every creation should spark joy and leave a lasting impression.”

Her story is a testament to the power of skill, education, and passion. What began in the heart of Paris in 2015 continues to inspire every creation at La Patisserie20 today.