December 10, 2019
A vocation for teaching
Diego Muñoz trained at the El Cenador de Salvador Cooking School (Madrid) and went on to gain extensive experience at some of the most esteemed restaurants in Spain, such as Echaurren (La Rioja), Atrio (Cáceres), La Broche (Madrid), and abroad at Restaurant Patrick Guilbaud (Dublin).
Muñoz joined the teaching staff at Le Cordon Bleu in 2016 to give classes for the Diploma in Spanish Cooking. His professional career, his vocation for teaching, and having previously taught at several Cooking Schools made him more than qualified for the job.
Over the past century, Le Cordon Bleu has witnessed revolutionary changes, going from being a cooking school in Paris to an international network of schools teaching the culinary arts, and extending to hospitality industry schools. Spanish cooking has been part of this revolution. As a response to this reality, and the fact that Spanish gastronomy plays an important role in the evolution of cooking in the rest of the world, since 2011 Le Cordon Bleu has offered a Diploma in Spanish Cooking based on its most characteristic techniques and produce used.
Attracting students from all over the world eager to learn the secrets of Spanish cooking and then take them back to their home countries, this programme, offered exclusively at the School in Madrid, has become one of the most sought after.