Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes


              Spain is an enormously privileged country with regard to the production of raw materials, which gives us in inheritance broad, versatile and tasty recipes.

              We enjoy a great climatic diversity that allows the production of a huge variety of cereals, fruits, vegetables and legumes. Our lands also excel in the production of olive oil and wine, leading the world production in both sectors. We have at our disposal a great wealth of fishing in both the Cantabrian Sea and the Mediterranean Sea, as well as from the countless rivers that cross the Iberian Peninsula. Also our extensive pastures feed a powerful livestock industry that is characterized by the excellence of its dairy and meat products, leaving a space to highlight one of the jewels of Spanish cuisine: Iberian ham.

              With regard to catering and hospitality, Spain is once again the world leader because of the excellence, multiplicity and uniqueness of its outlets: bars, restaurants, taverns, cafes, bakeries, gastro bars, food markets, terraces and beach bars; the list is endless.

              Neither do the international guidebooks and rankings forget our country. One example is the list of the 50 Best Restaurants in the World, which has been headed by a Spanish restaurant on several occasions. The Michelin Guide highlights 174 national restaurants that have at least one star.

              Most of these "gastronomic temples" are directed by Spanish chefs who have become benchmarks of the international culinary scene: Ferran Adria, Juan Mari Arzak, Joan Roca, Martin Berasategui, Pedro Subijana, Paco Roncero, Jose Andres, David Muñoz or Carme Ruscalleda, among others.

              Our country highlights in its turn the powerful industry in culinary arts training that facilitates work-experience with some of these chefs, assuring that chefs trained in Spain are highly demanded by the best restaurants in the world.

              Thanks to its climate (more than three thousand hours of sunshine per year), the character of its people, its culture (the country with the third highest number of declarations of World Heritage by UNESCO), language (Spanish is the second most spoken language in the world) and its landscape (great landscapes and geographical wealth), Spain is one of the best places to live and to visit.

              We are the country that receives most Erasmus students each year (40,000 in 2014) and ranked third in the world for the number of tourists (65 million in 2015, of which about 9 million indicated gastronomy as the main reason for their trip).

              In short, Spain is a place where food and drink are an essential part of the culture, the people, and the way of life, enjoyment and good company. The gastronomy is more alive than ever; it is on the streets and we all enjoy it as a treasure. Therefore, from these lines we encourage you to choose Le Cordon Bleu Madrid not only to train you, but so as to live an experience that you will remember forever.