![[Alumni Story] Sanghwa Lee, 2025 WCM World Finalist of South Korea](https://static.cordonbleu.edu/Files/MediaFile/93455.jpg)
[Alumni Story] Sanghwa Lee, 2025 WCM World Finalist of South Korea
At the South Korea national selection for the 2025 World Chocolate Masters (WCM), LCB Alumna Sanghwa Lee was selected as the world finalist to represent ...
For over 130 years, Le Cordon Bleu has been evolving from a small Parisian cookery school to the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence within the culinary industry. Building on this foundation, Le Cordon Bleu has been dedicated to perpetuating the techniques and expertise inherited from the great names of French cuisine, both in France and abroad.
Every year, 20,000 students of over 100 different nationalities are trained in more than 35 schools in around 20 countries. Pedagogical innovation is firmly rooted in the institute’s DNA to train the next generations of chefs and hospitality managers to the highest level.
Opened in 2002, Le Cordon Bleu-Sookmyung Academy is the second official campus established in Asia. Over the past 22 years, through excellent educational programs, it has produced more than 5,000 professionals in Korea—recognized for their skills in the fields of cuisine, pastry, and bakery.
The faculty at Le Cordon Bleu-Sookmyung Academy are experts with superior practical skills and professional qualifications, having been carefully selected and dispatched by Le Cordon Bleu International. Our instructors are award-winners from renowned international competitions and have worked at world-class 5-star hotels and Michelin-starred restaurants.
2019 Diplôme de Pâtisserie, 2026 Diplôme de Boulangerie
Le Cordon Bleu illuminated my path in the darkness.
Chefs have always emphasized to highlight the natural flavors of the ingredients and (after completing the course) at my store, we only use the best ingredients that make you feel like you're in France.
Grand Diplôme®: 2014 Diplôme de Pâtisserie, 2025 Diplôme de Cuisine
My life has completely changed since graduating from Le Cordon Bleu.
I was looking for a school which provides the best pastry lessons in Korea. As Le Cordon Bleu specializes in French pastry, it was terrific to learn directly from French chefs.
2023 Diplôme de Pâtisserie
The time I've spent at Le Cordon Bleu mean something special beyond learning.
I've been running a cafe for 12 years but before taking the courses, applying different ingredients felt difficult. With learned techniques and better understanding of various ingredients used in pastry, I'm applying them much better in developing my cafe menu and pastry goods.
2023 Diplôme de Pâtisserie
Le Cordon Bleu transformed me from a home baker into a pâtissier.
I had been baking consistently since my teens. However, self-study alone wasn't enough to fully develop my skills. Beyond the technical skills, connections I made with my colleagues, alumni and chefs provided me much more than I had expected.
2021 Diplôme de Boulangerie
Le Cordon Bleu allowed me to develop my expertise in bakery beyond a mere hobby.
To me, bread is a means of delivering happiness. (My colleague and I) We've been working together as a team since we were in the same class at Le Cordon Bleu. We are very synchronized, allowing me to focus more on cafe operation and stabilizing the business quickly.
2020 Diplôme de Pâtisserie
Le Cordon Bleu is the first step as a chef.
I was so used to working with the equipments. When I had to do almost everything by hand during the practical class, it was physically demanding. However, looking back, I've learnt to develop my sense of touch and arranging my workbench as the chefs taught me.
2020 Diplôme de Pâtisserie
Le Cordon Bleu helped me elevate my skills.
When I was attending the academy, I had already been working as a pâtissier for 13 years. I realized that hands-on experience alone had its limitations. The systematic techniques and solid foundation I gained at the academy have been invaluable in enhancing product quality and stabilizing operations.
2020 Diplôme de Cuisine
Le Cordon Bleu is the key that opened a new door in my life.
(Before cooking) I mainly worked in energy, IT, and healthcare. When I started cooking, I spent a lot of time trying to find the right way. Just face the challenge. Le Cordon Bleu will hand you the key that opens the door you were looking for.
2018 Certificat de Pâtisserie de Base, 2019 Diplôme de Boulangerie
Le Cordon Bleu gave me the confidence and pride to be recognized and valued in my field.
(After completing the course) I felt like everything finally clicked into place. I would like to say to those who lead or being evaluated that once you complete this program, your environment will change significantly.
2018 Diplôme de Boulangerie
Le Cordon Bleu is a choice you will not regret.
There are many schools you can choose from. You should choose Le Cordon Bleu: It is a school with 125 years of experience and it isn't easy to gain access to the knowledge and know-hows of master chefs. It will bring promising results.
2012 Diplôme de Pâtisserie, 2018 Diplôme de Boulangerie
I gained confidence to become a professional chef at Le Cordon Bleu.
While taking pastry classes, I was able to observe how the bakery students work: Techniques and methods that made me curious about the boulangerie course. Along with the basics, the school teaches you the sense of responsibility that a pâtissier should have.
2018 Diplôme de Cuisine
Le Cordon Bleu instilled in me the culinary DNA.
French cuisine has been systematized over 500 years and is used as the standard of cuisine around the world. (After completing the course) My career as a Korean cuisine researcher began and what I acquired at Le Cordon Bleu has the biggest impact on my current activities.
2017 Diplôme de Cuisine, 2018 French Wine Specialist Class
Le Cordon Bleu's curriculum is great to learn the basics.
A great sauce can't save a steak that hasn't been cooked and rested with care. That is why I hope you learn these traditional techniques and cuisines.
2016 Diplôme de Cuisine, 2018 Certificat de Pâtisserie de Base
Le Cordon Bleu is a career accelerator.
To shift my career in my late 20s, I decided to learn cooking at Le Cordon Bleu where I felt I could learn efficiently in a professional setting. From the first moment I put on the uniform, it taught me the cooking skills and vast history behind.
2015 Diplôme de Cuisine
Though I've learned from many culinary institutions, Le Cordon Bleu was the best.I meticulously learned the basics of French cuisine from skilled chefs, which led to me working in Michelin three-star restaurants in France, Spain, U.S. and Japan. I chose Le Cordon Bleu-Sookmyung for authentic French cuisine training without leaving Korea.
2015 Diplôme de Boulangerie
Le Cordon Bleu was a fantastic start of a new chapter.
The bakeries of Tokyo caught my eyes while traveling: There was always be a French flag on their sign or logo. I found out that Le Cordon Bleu is the top school for French bakery and pastry. Once I came back to Korea, I applied to Le Cordon Bleu-Sookmyung Academy.
2014 Diplôme de Cuisine, 2016 French Wine Master Class
Le Cordon Bleu has been a turning point in my life.
I applied after an acquaintance studying at Le Cordon Bleu Paris recommended the course. I got to see and try out many ingredients I had not encountered before. This has been helpful in coming up with new menu ideas and developing my own cooking techniques.
2013 Diplôme de Cuisine
It was a starting line and a beginning that enabled me to do everything I am doing now.
Before, I worked in the mobile marketing department at KT. The age range of the students at Sookmyung Academy is very wide. I don't think that age matters when you wish to begin something if you have the willingness to start something.
2013 Diplôme de Cuisine
Le Cordon Bleu helped me establish a chef's mindset.
I became aware that the world's best culinary school with over 100 years of history was also present in Seoul, Korea. The chef's analogy of a kitchen being like an orchestra where harmony is most crucial remains an important lesson to me today.
2012 Diplôme de Pâtisserie
I was able to make excellent products with inspiration from the various ingredients.
Starting as a self-taught home baker, I realized I needed a more formal understanding of pastry fundamentals. Le Cordon Bleu provided exactly the technical depth I was looking for. Through their intensive practical sessions covering all the basic doughs and creams, I was able to refine my skills and master the essentials of the craft.
2012 Diplôme de Pâtisserie
Le Cordon Bleu is a strong ally that has helped me open the second chapter of my life.
When I was hesitating to apply, I learned that I could book an auditing class. Taking the class made me determined that this was the place to be. I recommended Le Cordon Bleu's bakery program to one of my students. After auditing, she joined as well.
2011 Diplôme de Pâtisserie
Le Cordon Bleu is a special place where I found passion I wish to work on for the rest of my life.
Le Cordon Bleu has a very diverse curriculum—from baking to tarte courses, including mousse cakes and decorations in the superior level. After experiencing all of them, I was able to find what I could really be good at.
If you are interested in attending Le Cordon Bleu-Sookmyung Academy, book a free on-site consultation. You can consult with our admissions counselor in depth about the programs offered. On-site tour of the Academy is included in the consultation and you can actually see what is going on in the classroom.
Do you have general questions about Le Cordon Bleu-Sookmyung Academy? Please email us to inquire.
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Le Cordon Bleu–Sookmyung Academy is offering an early-bird promotion for prospective students who wish to enroll in 2026.
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