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International »  Why Le Cordon Bleu?

Technique

Le Cordon Bleu explains the technique, step by step, through this basic nougatine recipe that can be reused whatever the circumstances. Adapt this version of nougatine using the ingredients shown in the recipe of your choice.
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From September 27 to October 14 2014.

Le Cordon Bleu schools will take part in a number of fairs in Colombia, Venezuela and Mexico, from September 27 - October 14 2014.
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London Alumnus coming to Sydney

Famous British based Israeli Chef Yotam Ottolenghi, a graduate of Le Cordon Bleu London, will be one of the many famous chefs to come to Sydney for the upcoming Good Food Month in October.
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Recipe

Using seasonal European produce, this is a warm and comforting autumnal dish which has a blend of sweet and acidic flavors from the sugars and vinegars which marry with the spices and fruit.
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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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