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International »  Why Le Cordon Bleu?

On April 20, 2015 in Reims

Chef Frédéric Lesourd will represent Le Cordon Bleu as a member of the cuisine jury at the 6th Trophée Mille which takes place on the 20th Avril 2015 in Reims.
>Learn more about this Trophy


Events & Fairs

Chef Olivier Mahut, Le Cordon Bleu Paris Pastry Chef Instructor, will be a jury member for a variety of competitions that will take place during the fair.
>Read more


The Mystery of Japanese Ingredients

It was seven years ago—right after he came to Japan—when Chef Stephane Reinat was introduced to this ingredient, and after realizing how much he liked it, another thought came to mind: “I immediately realized that the taste of miso is very close to all Japanese people and if I cook in Japan it’s a good idea to use it.”
>Read more


Easter recipe

This cake, originally from Croatia and traditionally served at times of celebrations is something novel to introduce onto your Easter table. This mango version with chocolate decorations is a delicious flavor combination to share with others over the Easter festivities.
>Try this recipe

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The Top Reasons To Attend Le Cordon Bleu

Our Mission

Le Cordon Bleu Pin

Building on over a century of tradition and excellence, the Le Cordon Bleu network is committed to innovation and best practice in Gastronomy, Hospitality and Management and honours its commitments through an expanding international network of teaching, learning and research conducted in conjunction with the development of products and services. While being an independent entity, the Le Cordon Bleu network also works collaboratively with industry, training and university partners to ensure rigor, relevance and exemplary enterprise.

  • Surround Yourself with Traditions of Excellence

Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute.

With over 120 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

  • Learn from our Distinguished Faculty

Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

  • Receive A World Class Education

Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

  • Earn a Great Career

Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as a journalist, author, instructor, consultant or entrepreneur.

  • Be A Part of Our Alumni Network

Le Cordon Bleu programs start students on a journey that inspires excellence, creativity, innovation and personal enrichment allowing them to embark on to successful careers or personal pursuits.

Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentiis, Gaston Acurio and Ming Tsai just to name a few.

  • Meets the Needs of Tomorrow’s Culinary and Hospitality Industry

Le Cordon Bleu courses are up-to-date and industry relevant. With innovation and new technologies, Le Cordon Bleu continually adapts its academic programs to the future needs of culinary, tourism and hospitality industries.

 

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