Joey, winner of the 2023 International Final of the Jeunes Chefs Rôtisseurs Competition, was awarded an Intensive Cuisine Certificate by Le Cordon Bleu Paris.

Chef Joseph (Joey) Baffoe from Chicago is the youngest American to win the International Jeunes Chefs Rôtisseurs Competition. As the winner, he was awarded an Intensive Cuisine Certificate course at the prestigious culinary school, Le Cordon Bleu Paris. After this intense six-week programme, Joey returned to the USA having accepted the position as Chef in one of “The Alinea Group” Michelin-starred restaurants.

In an interview with Le Cordon Bleu Paris, Joey shared his thoughts on his time at the famous, well-respected culinary school which has a long association with the Chaîne.

What is your background?
Aged 15 I began cooking and worked my way up through numerous professional kitchens. I received a culinary school scholarship which introduced me to a whole new world of cooking. I worked at prestigious clubs throughout the US and continued my training/education however possible. I entered competitions and won Gold at Regional, National and International levels. Recently I became the second American ever to win the Chaîne’s International Jeunes Chefs Rôtisseurs Competition. Having accepted a position with Michelin-starred “The Alinea Group” I am excited to return to Chicago after my training in Paris!

What did you learn at the institute?
I learned a lot from the institute. Coming from America I experienced techniques I’d been taught maybe executed in different ways. I worked with products I usually wouldn’t have readily available. Proper sauce work and cleaning of shellfish have been two prominent techniques. Lastly, just reinforcing what I already know and really honing in on the fundamentals.

What are your thoughts on the Intensive Programme?
I believe the Intensive Programme is really training students for the industry. It’s well thought out, rigorous and demanding. The Chefs push the students to be better versions of themselves. It’s a great programme. I didn’t want to leave when it was over.

Can you tell us a bit about the atmosphere among students?
The atmosphere amongst students was great. I got along very well with all 10 students in my intensive programme as well as the Chefs. We helped each other out. We challenged each other to be better.

Is the level high?
I would say the level in the intensive programme is higher than what you would find in most culinary schools. The Chefs definitely push us to achieve a higher level. The food they produce is soigné every time. They expect nothing less. I would say the programme is so intense because of the intensive programme. It pushed you to stay organized throughout demos and practicals. Proper note taking and preparation is required if you want to be successful.

What did you like the most during your training?
I like the standards set by the Chefs. If they weren’t holding the students to a certain standard, then there would be no point. I have also really enjoyed the products we use here at Le Cordon Bleu.

How is it to live in Paris?
Living is Paris was amazing. I loved the food scene and the architecture. The location of the school was very convenient. I liked it so much that I wanted to stay longer and maybe enrol into the Pastry Programme!

With much appreciation to Le Cordon Bleu Paris for permission to republish this article from their website’s news pages.

Le Cordon Bleu Paris
13-15 Quai André Citroën
75015 PARIS
France

Tel: +33 (0)1 85 65 15 00
Web: www.cordonbleu.edu/paris