Skolastika (Commis 1 at Four Season Dubai)

I will always be humbled and grateful for all the knowledge and skills I have learned at Le Cordon Bleu. I was taught by great chefs in a very well equipped kitchen, and given the opportunities to work with high quality ingredients during my practical lessons every single day. It was one of the best experience of my life.

Ryan Boey (Demi Chef de Partie at Zén Restaurant)

Completing the 9 months Diplôme de Cuisine course at Le Cordon Bleu Malaysia was definitely a gateway to the world of culinary, like a baby in a candy shop. I will always be humbled and grateful for the experience learning classical French techniques from great chefs while working with varieties of high quality ingredients produced locally and international. Therefore, the skills you learn at Le Cordon Bleu will definitely prepare you to play with the ‘bigger boys’ in the culinary world.

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.

Khoo Win Nee (Demo Baker at Champor Champor)

Le Cordon Bleu has given me a good understanding of the workings and the chemistry behind French bread baking. Not only it demands high skills, but as well scrupulous attention to time. I was taught professionally by a masterbaker to become a skilled boulangère.

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.

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.

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.

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.

Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.

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

Florencia Gladys (Founder of le gout patisserie)

Graduated from Le Cordon Bleu has made me not only to love, but also to be passionate, confident and to be consistent with my culinary journey. The chefs has taught me how to work with ethics. Recipes & theories given has led me to be more creative & innovative.

Freya Yen Fei Chun (Founder of Le Petit Paris)

Studying at Le Cordon Bleu exposed me to the world of French baking. I loved every minute of it, it's a world on its own. Until today, after graduating from Le Cordon Bleu. I am still learning but I am ever grateful to my chef instructor, who has guided me and laid the foundation to the world of sourdough. It gave me the confidence to venture into the Boulangerie world, to create my own signature and to live my dream.