Chua Tor Aik (Head Chef of Zen, 3 Star Michelin Restaurant)

Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instructors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplôme de Commis Cuisinier with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen.

Tan Chung Liang (Owner of Whup Whup Restaurant)

Deciding to join Le Cordon Bleu was simultaneously one of the most challenging yet most rewarding experiences I've had, ever. I've always wanted to have my own restaurant so deciding on a culinary academy that would both enhance my skills and give me the confidence to pursue this dream of mine was a huge priority, for which I'm glad to say, that I found all these and more at Le Cordon Bleu Malaysia. The lessons, the camaraderie amongst fellow chefs and the cooking will be memories that is hard to forget.

Samantha Lee (International Food Artist)

Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

Nikom Uatthong (Proprietor of KomPassion Restaurant)

You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

Abang Brian (Celebrity Chef, TV Host, Cookbook Author)

There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.

Datin Su (A well-known socialite and gourmand)

l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

Janice Siew (Proprietor of Petiteserie Desserts)

Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

Amelia Ng

Sous Chef at Willow Kuala Lumpur, Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.