Monthly Industry Insights

Hear from industry leaders their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. We've asked all of questions and have the answers for you here.

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November's Featured Interview: Michelle Noble, Director of Education, Le Cordon Bleu, Orlando

Chef Michelle Noble is the Director of Education at Le Cordon Bleu in Orlando and was recently a participant on the Women's Entrepreneurs Circle at the recent Florida Restaurant & Lodging Show.

What made you want to become a chef?
Cooking was something that got me excited and brought me joy!

What was your favorite class in culinary school?
Interestingly it was Mixology. I come from a long line of teetotalers so learning about all of those exciting cocktails intrigued me! 

What is the newest trend you see emerging?
I don’t know if it is new or a trend but I see a movement related to health and wellness in the food and beverage industry-both for chefs and their clients-the big lesson being if it is not delicious no one will eat it-no matter how nutritious!

What’s the strangest thing we would find in your refrigerator? 
As a Chef it is with a degree of shame that I admit to my obsession with Cool-Whip. I can’t believe I am admitting this! I can’t explain it but I love the stuff-even my husband shakes his head when I eat it!

If you could eat anywhere in the world, where would that be?
I loved Italy and long to return-the food was simple and fresh and amazing.

Is there one comfort food that you're secretly obsessed with having at home?
Ice Cream! I love it! I think about it all the time! It is hard for me to keep it at home-I have no control! When I read the side of the Haagen-Dazs container and it says 4 servings I just think “is this a joke?”

Which talent would you most like to have that you don't possess?
I wish I could sing. Even a little. I am so awful. The only place I can do it is in the car-and even then I am like “wow-I’m really bad!”

What’s your favorite meal to cook for friends?
I love to roast a  Mojo Pork Shoulder with Black Beans and Rice and of course Plantains. It is really simple but always a winner and the whole house smells amazing!

More about Chef Michelle Noble: 

Chef Noble is currently the Director of Education at Le Cordon Bleu in Orlando. She previously held the position of Lead Chef Instructor there. Chef Noble has also worked as a Chef Instructor at Disney's Culinary Academy and sous chef at Flying Fish Café at Disney's Boardwalk Resort. She has also instructed at Valencia Communicty College in Orlando and Johnson & Wales in Miami and Providence, RI.


October Insights - James McGuinness, Keiser University
September Insights - Norman Van Aken, NORMAN'S
August Insights - Richard Pink, Pink's Hot Dogs
July Insights - Keith Breedlove, Culinerdy Cruzer
June Chef Insights - Rob Valencia, Great Performances
May Chef Insights - Marc Murphy, Benchmarc Restaurants
April Chef Insights - Megan Johnson, Casellula
March Chef Insights - Sara Moulton, Chef, Cookbook Author, TV Personality

February Chef Insights - Barret Beyer, Hell's Kitchen
January Chef Insights - Anton Testino, Mulberry Street Cafe
November Chef Insights - David Binkle, Los Angeles Unified School District
October Chef Insights - Alan Ogard, Lexington Hotel
September Chef Insights - Barbie Marshall, The Farming Chef
August Chef Insights - Cal DeMercurio, Corporate Executive Chef, Black Bear Diner
July Chef Insights - Johannes Bernau, Executive Chef, Who Song & Larry's
June Chef Insights - Ryan Vargas, Chef de Cuisine at Emeril's Tchoup Chop