Master Excellence

With more than 120 years of tradition and innovation

Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs.


We’re celebrating the 120th anniversary of Le Cordon Bleu since its first class in 1895! Students, new and old, please join in the celebration by sharing your stories, pictures and favourite moments. Follow us on Instagram and tag your favourite Le Cordon Bleu school on your photos using #120memories

Historic timeline


julia childs

Julia Child

American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook.

Eric and Bruce Bromberg

Eric and Bruce Bromberg

Brothers, chefs and restaurateurs Bruce and Eric Bromberg have set trends and ignited passions for almost 20 years with their famed Blue Ribbon Restaurants.

giada de laurentiis

Giada De Laurentiis

Italian-born American chef, writer, television personality, and the host of the current Food Network television program Giada at Home.

ming tsai

Ming Tsai

Ming not only cooks East-West but also lives East-West. Just as his food is all about finding balance and harmony.

mary berry

Mary Berry

Mary Berry trained at the Le Cordon Bleu in Paris and Bath School of Home Economics. She became the cookery editor of Housewife magazine, followed by Ideal Home magazine.

dione lucas

Dione Lucas

Dione Lucas was an English chef, and the first female graduate of Le Cordon Bleu. Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s.

alexei zimin

Alexei Zimin

Graduated from Le Cordon Bleu London, Alexei Zimin now hosts a weekly food show on one of the three major Russian TV channels and writes best-selling cookbooks.

emil minev

Emil Minev

Native of Bulgaria, Chef Minev moved to London in 2002 to study at Le Cordon Bleu. Fuelled by an appetite to succeed and develop his culinary skills. He is now the Executive Chef of Shangri-La at the Shard.

vicky lau

Vicky Lau

Vicky Lau started out in advertising before learning her trade at Le Cordon Bleu in Bangkok and working at Michelin-starred Cépage in Hong Kong. Chef Lau has been named “Best Female Chef in Asia in 2015.

pooja dhingra

Pooja Dhingra

After graduating from our French school, Chef Dhingra returned to India to open her very own pastry shop. Following the dazzling success of her boutique, Pooja opened two other similar boutiques in Bombay and published her own cookbook.

gaston acurio

Gastón Acurio

Gastón Acurio Jaramillo is a Peruvian chef and ambassador of Peruvian cuisine. He is owner of restaurants in several countries – some of them included in the prestigious World's 50 Best Restaurants lists and is the author of several books.

Fumiko Kono

Fumiko Kono

Fumiko Kono worked at Alain Passard’s 3-star restaurant L’Arpège and was the Executive Chef of Paris’s long established Fauchon. She started a catering business and is based in Tokyo as a cuisine producer and consultant.

About Le Cordon Bleu

Description Image

For 120 years Le Cordon Bleu has been ever evolving from a small Parisian cookery school into a global network providing teaching tradition and excellence within the culinary industry. Building from this foundation Le Cordon Bleu has been dedicated to innovation and best practise in Gastronomy, Hospitality and Management.

Le Cordon Bleu has made a worldwide contribution to the conservation of the art of French living and French culture. Whilst being an independent entity, Le Cordon Bleu’s commitment to expand its network of teaching, research and development of products and services has been globally recognised through working collaboratively with the industry, training and university partners.

Le Cordon Bleu nurtures its partnerships to ensure rigor, relevance and exemplary enterprise, whilst providing fantastic opportunities to its students.

Surround Yourself with Traditions of Excellence Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute. With over a century of teaching experience, graduates leave us with credentials that will set them apart from the competition in a demanding industry and changing environment.

Currently Le Cordon Bleu maintains a presence with 40 schools in 20 countries, training over 20,000 students of more than 70 different nationalities every year; however this is set to grow with new schools across the globe due to open later this year.


Grand Diplôme

Begin the most intensive and comprehensive training in classic French culinary techniques. This program combines the Diplôme de Pâtisserie and the Diplôme de Cuisine and is considered a passport for life in an ever-changing industry.


Master basic to advanced culinary techniques which can be applied to any style of cuisine. Explore French culinary tradition, cuisines and current trends from around the world.


Develop your skills in pâtisserie. Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques.


Learn the techniques and processes for making bread found in typical French bakeries. Danish breads to regional rural bread making traditions to doughs using advanced yeast production methods are covered.

Business & Management

Achieve success at the corporate level in the hospitality and tourism industries. These programs will prepare you for management positions in hotels, restaurants and even entrepreneurship.

Wine and Spirits

Our wine and spirits programs provide training in wine knowledge, appreciation, and wine tasting. Courses range from initiation modules to food and wine pairing to wine management.

Le Cordon Bleu, our expanding global footprint:

Years Old


Watch the Video


Ready to start? Take the first step by contacting us