My time at Le Cordon Bleu New Zealand helped prepare me for the industry, not only in necessary foundational skills, but also in the ability to transform ingredients. Le Cordon Bleu New Zealand was such a positive growth experience for me, and I definitely miss the camaraderie among students, staff, and faculty. The encouraging yet honest criticism by the Chefs prepares students for the field in which every customer becomes a critic, and there is always room to improve. Emily Novak, Food Scientist, Ferrara Candy
Le Cordon Bleu empowered me with the exact skillset to progress under pressure as a culinary professional.
As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for the 2025 festive season.
2025 saw Le Cordon Bleu celebrate 130 years of excellence in culinary education. Here we look back at those celebrations from around the world.
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