With more than 120 years of tradition and innovation
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
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Le Cordon Bleu journey started in France in 1895 with the launch of a weekly publication called La Cuisinière Cordon Bleu. Shortly after, the school in Paris welcomed its first students in what would become one of the famous cooking schools in the world.
Steeped in history with a rich heritage spanning over 120 years, the school has evolved from a small Parisian cookery school to an ever expanding international network - one of the foremost training institutions in the world for culinary, hospitality and management courses.
American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook.
Brothers, chefs and restaurateurs Bruce and Eric Bromberg have set trends and ignited passions for almost 20 years with their famed Blue Ribbon Restaurants.
Italian-born American chef, writer, television personality, and the host of the current Food Network television program Giada at Home.
Ming not only cooks East-West but also lives East-West. Just as his food is all about finding balance and harmony.
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 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.
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.
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 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.
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.
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 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.
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.
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.
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.
I now find myself approximately midway through the Patisserie Diploma program, and these past six months have been the greatest of my life!Chelsea McCauley, Patisserie Diploma, Massachusetts, USA
My study at Le Cordon Bleu was a tough one. However, thanks to the strict training at Le Cordon Bleu, I was able to earn the trust and respect of the chefs while working as an assistant in the Paris school. With the wealth of knowledge that I have gained in Le Cordon Bleu, I was able to distinguish the different levels of knowledge and skills among the cooks at the Michelin-starred restaurant that I used to work at.Nana Ogawa, Grand Diploma – Japan
The demonstration classes in Le Cordon Bleu are theoretical. Because of this, I came to realize, and understand that there are actually reasons and answers to all the specific steps and procedures for pastry making. Attending Le Cordon Bleu allowed me to connect all the fragmented knowledge that I have accumulated so far. The notes that I made after each demonstration class are now my valuable treasures. At this school, I was able to watch closely how chefs prepare stunning pastries and confections repeatedly in class. And to be frank, I do not think that there will be another place with such a wonderful learning environment other than Le Cordon Bleu.Rie Shimizu, Diploma de Patisserie – Japan
I left Le Cordon Bleu with a feeling of confidence, a feeling that I could walk into any kitchen in the world and work quickly, proficiently and comfortably on any station I was assigned. This confidence enabled me to rise through the ranks very quickly whereupon I eventually opened my own establishment.Phil Pyre, Jr., Grand Diplôme, Maryland, USA
I loved studying at Le Cordon Bleu because of the variety of nationalities within my class. Le Cordon Bleu has a very high level of standards and is highly respected in the Culinary industry and throughout the world which gives every student a higher chance to travel the world as a chef. I really enjoyed how they marked every lesson it made every day important, so it forced me to push myself. Le Cordon Bleu classes are practical and hands on; this was my favourite because I feel that this is the best way to learn, especially for me.Brad Gervatt, Grand Diplôme, New Zealand Campus
Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever. With each and every class being more exciting and fulfilling than the last. I have been constantly reminded of how fast paced, exciting and ever-changing this industry is, and although we’re taught the traditional classics of French cuisine we are always encouraged to bring our own creativity and flair to our products always preparing us for the future after graduation. I can safely say I now feel prepared to leave our little Le Cordon Bleu family and head out into the real world of hospitality.Eilish Roberts, Diplome de Pâtisserie, New Zealand Campus
I have always had much love and passion for food ever since I was a kid. While researching about culinary schools on my last year of college I came across Le Cordon Bleu. Knowing that Le Cordon Bleu is one of the most prestigious culinary schools in the world I was excited to find out that Le Cordon Bleu was opening in the Heart of New Zealand, Wellington. Studying at Le Cordon Bleu Wellington for 9 months as a cuisine student was definitely the most awesome experience I have ever had. I was able to learn many cooking techniques, be taught by highly experienced chef tutors and even assist celebrity chefs during ‘Wellington on a Plate.Lydia Lee, Diplome de Cuisine, New Zealand Campus
The Master of Gastronomic Tourism provides a unique learning environment that is quite different to traditional on-campus study environments. The online delivery encourages the development of relationships between students' and lecturers' and the small cohort allows for more intimate discussion and accessible interactionSarah Gibbons, Le Cordon Bleu Master of Gastronomic Tourism, Australia
I went to Le Cordon Bleu for pâtisserie program and I'm sure glad I did! My experience at the College was an excellent one. The best pâtisserie school, where you not only can learn how to create but dream more for your future. Now I'm in a career I love and couldn't be happierStella Lowis, Diplôme de Pâtisserie, Sydney Campus
It was in Australia that I acquired experience in the real world of cuisine, far beyond the glamour and fashion of the profession, and I still loved it. Coming from Brazil and having to pay for my studies by myself was hard, but so rewarding. Since my second week of studies I worked at restaurants in Sydney to constantly learn more, and to save some money. I would like to thank all the staff at Le Cordon Bleu for helping and guiding me through this time. It was a great achievement for me completing this course.Pedro Roxo, Diplôme de Cuisine, Sydney Campus
The curriculum at Le Cordon Bleu has not only given me the day-to-day skills that help me in the kitchen, but the knowledge that allows me to teach younger cooks so that they can improve their own techniques. This solid foundation also continues to fuel my passion for travel, allowing me to cook at prestigious events, demonstrations, and guest chef dinners around the world.Brad Farmerie, Grand Diplôme, London Campus
Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!Peggy Porschen, Grand Diplôme, London Campus
If you are interested in the culinary arts, then I would recommend that you enrol in Le Cordon Bleu courses! Be ambitious but keep in mind that cooking is a life-long project and that you have to be very patient!Juri Miyawaki, Grand Diplôme, Paris Campus