Le Cordon Bleu
Grace Chang is an accomplished interpreter and pastry consultant with extensive experience in the culinary field. Currently serving as an interpreter at Le Cordon Bleu since 2012, Grace facilitates consecutive interpretation for culinary classes from French to English. As a pastry consultant since 2011, Grace specializes in custom-designed cakes, tarts, and pastries. Previous positions include Seconde Pâtissière at Ozu Restaurant Aquarium de Paris, where dessert menu creation and preparation were key responsibilities, and Pastry Chef at Zenzoo Restaurant, focusing on recipe development and staff training. Grace's early career includes a pastry internship at Pierre Hermé Paris and a graphic design role at SWA Group. Educationally, Grace holds a Bachelor of Arts in Environmental Design from ArtCenter College of Design and has received various certifications in culinary arts and language instruction.
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Le Cordon Bleu
Le Cordon Bleu is a world-renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor's and Master's degrees in business that focus on the demands of a growing international hospitality industry. Through our international faculty of Teaching Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning. Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.