Le Cordon Bleu

Le Cordon Bleu
India Regional Representatives
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Cuisine of the world


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    “Made one of life’s best decisions to go to an unrivalled institute for culinary arts, Le Cordon Bleu”
    Sneha Singhi-Diplome De Patisserie, Paris
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    “What I most enjoyed about my programme at Le Cordon Bleu was the professionalism of the lecturers and chefs. They instilled in me a sense of perfection for the culinary arts and I liked the systematic manner of the course. I would advise any potential students to go to Le Cordon Bleu”
    Michael Swamy-Diplome De Patisserie, London
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    "Le Cordon Bleu was my number one priority, I had been dreaming of going to that institute since the time I knew I wanted to be a chef!"
    Anahita Dhondy-Grand Diplome, London
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    “My advice would be to work hard and learn as much as you can. The learning never stops!”
    Pooja Dhingra-Diplome De Patisserie, Paris
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    “Start where you are. Use what you have. Do what you can with no inhibitions. That’s what Le Cordon Bleu taught us”
    Vaibhav Vishen-Bachelor of Culinary Arts & Business, New Zealand
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    “Le Cordon Bleu had the reputation and history I was looking for in a university, so it was an obvious choice.”
    Yuvraj Pawar-Master in International Hospitality Management, Australia