"With over 20 000 students trained every year in its 35 Institutes located in more than 20 countries, Le Cordon Bleu is currently the leading global network of Culinary Arts and Hospitality Management Institutes.”
As both the cultural capital and the actual capital city of New Zealand, Wellington is a fantastic place to live and study. It’s not a surprise that Lonely Planet dubbed Wellington the world’s “coolest little capital.” Nestled within the heart of the city’s vibrant and multi-cultural entertainment district lies Le Cordon Bleu New Zealand. Established 2012 as a state-of-the-art cooking school, it has a team of French trained chef tutors and state-of-the-art equipment and facilities, such as Paco-Jets, steam-injected bakers ovens, sous-vide cookers and a pastry kitchen with a nine-metre composite stone bench. With nearly 200 students from over 23 different countries, the school is as vibrant and multi-cultural as the city itself.
Le Cordon Bleu New Zealand is within walking distance of some of the city’s best restaurants, cafes, bars, cinemas, museums, art galleries and live music venues. Efficient public transport means there’s no need to own a car here. Walking around the city is safe, even at night, especially as Kiwis are renowned for their friendliness. Wellington city first gained World Health Organisation (WHO) Safe Community status in 2006 and again in 2012.
Our programmes of study reflect the history of Le Cordon Bleu, whilst delivering cutting edge and much sought after higher levels of study – Le Grand Diplôme, the flagship of Culinary training to the Diplôme de Cuisine (diploma in cuisine), Diplôme de Patisserie (diploma in pastry) and the new advanced culinary diploma - Diplôme Avancé Culinaire, there is a course for all budding Cuisine and Patisserie (pastry) Chefs. The Bachelor of Culinary Arts and Business, a three year programme of study, prepares students for the world of business and gastronomy.
The modern, purpose-built school covers over three stories and is still expanding. Dedicated Cuisine, Patisserie (pastry) and demonstration kitchens are staffed by a team of world-class international Chefs. Our academic staff come from nearly all four corners of the world, bringing a plethora of knowledge and experience. From a Master of Wine through to published and recognised authors, our academic delivery lecturers truly prepare students for life in the ever-growing and blossoming world of Hospitality.
The name Le Cordon Bleu has been used for the first time in relation to culinary excellence since the 16th 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 luxurious 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 was held on an electric stove 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 swiftly. 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 enrolled in classes as well as distinguished figures including Julia Child in 1950.
Today, Le Cordon Bleu has a presence in over 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 culinary techniques to our students.
Over the last 120 years Le Cordon Bleu has seen revolutionising change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.
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.
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