1. Dear Le Cordon Bleu Academy,
I ask your attention and let me introduce myself to you.
First of all I want to say that the enchanted moment for me to join your Academy. I have been
working many years as a banking clerk and training myself at home with cooking. Watching culinary
shows from Gordon Ramsay to Jamie Oliver, reading books from Pierre Herme to William Curley I have
always been inspired by these ones. If many years ago anyone had told me that I have the opportunity
to study at your Academy I would not have believed it. Now I feel the passion and power to join your
wonderful Academy - the culinary temple for world chefs.
Having done so much in culinary education and enriching young generation with passion you
bring to us knowledge you’ve been given by the past centuries. Modern techniques of pastry arts based
on the works of great chefs of the past who left their indelible mark on the history of the craft.
I have always thought that culinary education is like a million mile journey and it starts with a
single step. Personally for me the first step is Le Cordon Bleu. I have been inspiring since I started
cooking and thinking about great chefs of the past and present. I have always admired by their courage,
passion, creativity and beautiful mind to create one of the greatest world’s deserts. From the
masterpieces of Auguste Escoffier to Pierre Herme, from the Melba peach to the macaroons.
Thinking about life I consider it as a chocolate mousse - sometimes sweet, sometimes bitter, but
always is a high quality. Searching for perfection is a genuine way for the chef and some chefs are
looking for their style all of their life.
Talking about reasons to join Le Cordon Bleu I would like to recall the words of the famous
French pastry chef Pierre Herme: ”Pastry chefs must go through three stages: learning, mastering, and
transmission”. I see I can realize it in Le Cordon Bleu as Le Cordon Bleu helps to young generation of
chefs build the platform of their future career.
Of course, being a chef is a responsible work and also is an art and it always comes together.
Pure dessert as I understand should be only made by complex of creativity, passion, love, imagination,
perception of the taste and of course hard work.
My future goals are all with chocolate and with desserts, with a desire to be creative and wish to
be the Chef. But I also understand that this craft is a hard day’s work which never ends. And I see Le
Cordon Blue will help to make my dream come true.
Please accept my culinary regards,
Alexander Sagalaev