For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Our students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling, and education.
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 programmes.
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 Le Cordon Bleu Master 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 programmes 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.
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La Boutique offers a large range of the best quality products selected by Le Cordon Bleu Chefs. These products will please everyone, from the occasional taste-tester to the experienced epicurean gourmet. We offer informative books and videos, fine kitchenware and a variety of food products which reflect the flavour and innovation of the French Art de Vivre. Share your passion for good food and fine living with Le Cordon Bleu!
I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!
I grew up without having any cooking skills at all so I decided to start learning the basic skills at Le Cordon Bleu Dusit Culinary School. I was always interested in baking because it makes me happy. The joy of learning how to bake goes beyond just eating what you create - it is the creative process itself that brings me joy and happiness.
Baking is a new and wonderful world that encompasses a whole range of skills and joys. Even if you have a career in the business world or in the entertainment industry when you step into the world of culinary arts a new passion is born.
I think there are no places like Le Cordon Bleu in the sense that it allows me to understand the spirit and essence of French cuisine and pastry. It is Le Cordon Bleu who provided me the foundation to become who I am today.
My main goal was to learn Pastry techniques. From the beginning, I liked the discipline, order and cleanliness that Le Cordon Bleu Master Chefs always required when cooked. One of the added values that gave the alliance of Le Cordon Bleu - Anahuac was the teaching method based on the delicate individual work. Study in Le Cordon Bleu Mexico was the key to start my business of desserts, Mexican candy's, sugar decorations and cakes.
I think the course was definitely more intensive than I ever thought it would be, it’s an incredibly comprehensive course, and it’s fantastic that we even go into statistical analysis. It gives you so much, take in everything you can.
For the first time, Chef Sébastien Lambert, Head Chef de Pâtisserie and Technical Director of Le Cordon Bleu New Zealand, conducted two demo sessions and ...
Sean Dykes is a New Zealand student moments away from graduation, he will complete the Bachelor of Culinary Arts and Business (BCAB) this December. His passion ...
On 24th October, Le Cordon Bleu London welcomed graduates to a ceremony to celebrate the completion of their degree programmes.
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