Meet The Recruiter: Kathy Shaw, Le Cordon Bleu

Meeting Ming Tsai at the International Housewares Show in Chicago (photo taken by Yannick Anton)

My name is Kathy Shaw and I received the Grand Diplome from Le Cordon Bleu in 1994. At that time, I was able to stay on as a chef’s assistant. I moved on to then a translator, and later became responsible for the recipe department. The opportunity gave me the chance to work on many Le Cordon Bleu publications: The Le Cordon Bleu Complete Culinary Techniques, the Home Collection, The Larousse Book of Chocolate, and the Le Cordon Bleu Foundations books.

When asked what I am most passionate about, it must be how much I love how the shared passion for cooking brings people of different ages and backgrounds together.  It seems that when talking about food, there is no language barrier.

My hobbies and favourite personal interests revolve around music.  I am a trained, classical violinist and violist. I’m proud to play in a couple of orchestras and play chamber music.  It’s amazing really – the similarities with making music and making food.  You will always seem to put your own personal touch in your favourite dish or into your best performance.

I can’t say for sure how I became interested in this role. But I have been doing recruitment for the last nine years and before that I worked in academics and marketing. I am always happy to share my own experience because studying abroad is life changing; and every person will create their own personal experience to share. There are no limitations. It’s truly for everyone – from high school graduates to those seeking a career change to retirees. It’s never too late to explore a new culture while pursuing something you love.

What I like the best about my job is to help students get started on their culinary journey.  Students come for many different reasons, so each journey is unique and offers a different perspective.  What do I like least?  Hmmm, I’m going to have to think about that question.  Le Cordon Bleu has been an adventure from the moment I stepped through the front doors.

Recruitment is very much about personal contact with prospective students and their families. That wasn’t always possible pre-pandemic but being able to meet students from across the US and around the world virtually has created a new and different way to engage with many more people than you’d have ever thought possible. But if I’m to be honest, I really do look forward to getting back to in-person meetings. 

Photo with Chef Didier Chantefort
at an alumni reunion in Paris
(photo taken by Gael Arthur)
Visiting my former Pastry Chef, Pascal Pinaud, who now has in own shop in Paris
(photo taken by Gael Arthur)