Our Story | Culinary Arts - Le Cordon Bleu Brisbane, Australia

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Welcome to Le Cordon Bleu Brisbane

Brisbane

Opening in July 2018, Le Cordon Bleu Brisbane Institute offers acclaimed Le Cordon Bleu programmes at TAFE Southbank Campus, from Diplôme de Cuisine (SIT30816 - Certificate III in Commercial Cookery), Diplôme de Pâtisserie (SIT31016 - Certificate III in Patisserie), through to Diplôme Avancé de Gestion Culinaire (Advanced Diploma in Hospitality Management).

The Le Cordon Bleu programmes delivered in Brisbane meet industry demand for qualified chefs and hospitality professionals for the expanding tourism industry in Queensland. The opening of the institute has been perfectly timed to take advantage of Brisbane’s burgeoning business events and tourism sector energised by the 2018 Gold Coast Commonwealth Games.

Tourism in Brisbane is expected to expand significantly following the Gold Coast Commonwealth Games 2018, bringing international visitors to local hotels, restaurants, bars and cafes. The $3 billion Queens Wharf integrated resort is scheduled to open in 2022 and will significantly strengthen Brisbane’s position as a global tourism, conference, leisure and entertainment destination.

The Brisbane Institute is the latest addition to Le Cordon Bleu Australia with schools in Melbourne, Sydney and Adelaide, and 35 institutes worldwide.

The History of Le Cordon Bleu

The name Le Cordon Bleu has been used for the first time in relation to culinary excellence since the 16^th century when King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit”. Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On October 15, 1895 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly. Great chefs came to the school to teach students further contributing to the world-renowned reputation of the school. As a result, students from a variety of countries were enrolling in classes as well as notable figures including Julia Child in 1950.

Today, Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually. Students are taught by our Master Chefs of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France. They pass on their knowledge of classic French cuisine and modern international culinary techniques to our students.

President's Message

Bienvenue! With more than 120 years of teaching experience, Le Cordon Bleu provides the ultimate training in cuisine, pastry, management and gastronomy. We are dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Our philosophy is just as strong as always. However, our contemporary philosophy speaks directly to prospective, enrolled and graduated students: Make Things Happen!

The energy which our Chefs and staff put into our programmes is the same energy they encourage in our students. Whether you plan to move on to restaurants, journalism, hospitality management or the numerous other related fields, Le Cordon Bleu will encourage you to strive for your best so that you can achieve whatever you set out to do. Le Cordon Bleu will give you the knowledge and skills to truly make things happen!

Le Cordon Bleu fosters a unique multi-cultural and educational environment, encouraging you to learn and grow in the lessons you undertake in the tradition of the French Art de Vivre. Le Cordon Bleu emphasizes the appreciation of French technique at the service of world cuisine.

We invite you to share our knowledge and passion for the hospitality industry and look forward to welcoming you on a journey of discovery that will last a lifetime.