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For those of us with a lifelong passion for food, working within the culinary arts industry is the ultimate goal. Being able to create delicious dishes every day, and experimenting with flavour combinations, while seeing the delight on customers’ faces is what many young chefs dream of achieving.

However, besides the notion of the culinary arts being a ‘calling’, what are the benefits of choosing a career in this field?

We share our thoughts on why a career in the food industry is worth pursuing, and why we think that studying at Le Cordon Bleu is the best way to get you there.

Why Work in the Culinary Arts?

If you have a true passion for food and a creative flair, a career in the culinary arts is for you.
How can we be so sure? Here are a few reasons why we, and our many successful Le Cordon Bleu alumni, love working in the culinary world.

Countless Job Opportunities

The hospitality and travel and tourism sectors are among the fastest-growing industries in the world. Whilst some other areas are suffering an economic downturn, the food industry continues to flourish, offering a constant stream of reliable job opportunities.

When you pursue a career in the culinary arts, you will never struggle to find employment. Instead, you’ll be spoilt for choice when it comes to finding a job which matches your interests and lifestyle.

A Dynamic Sector

It’s likely you’ve heard people, from various industries, say that “no two days are the same” when it comes to their job. This statement is truly the case in the culinary arts.

At its core, the culinary arts is a fundamentally dynamic industry. Chefs cook for different customers each day, while adapting menus to seasonal produce and food trends.

You’ll never be bored with such a wealth of change and opportunity in every aspect of your career. Each day you can use your creativity to come up with new concepts and ideas, while broadening your portfolio of skills and experience.

Work Around the World

Once you have completed your culinary training and become qualified in your field, the world is your oyster, and you can serve it however you desire!

Culinary professionals are highly sought-after in every country, meaning that chefs have the opportunity to work and travel anywhere in the world. This opportunity is even greater when you graduate from an institution like Le Cordon Bleu.

Have you always dreamed of living in the mountains and going snowboarding on your days off? Become a chef at one of the renowned restaurants in Europe’s finest ski resorts. Feel an affinity for Paris, Tokyo or New York? Start packing your bags, because all of the world’s major cities have a thriving food scene with plenty of jobs on offer.

Whether you want to relocate permanently or work in several countries throughout your life, becoming a chef is a brilliant way to travel, while discovering a country’s food culture.

Climb the Industry Ladder

In the culinary sphere, there is no such thing as a ‘dead-end job’. Here, opportunities are abundant, both in terms of career advancement and financial investment.

As you climb the ladder, you will discover increasing benefits, whether it’s travel opportunities, partnerships or business opportunities.

Individuals can progress and enjoy a senior position relatively quickly, and for ambitious people, this is the perfect recipe for a rewarding life.

Why Should I Study at Le Cordon Bleu?

Convinced that working in the food industry is the career path for you? Well, you’re in the right place, because Le Cordon Bleu is the institution of choice for preparing you for a prolific career in the culinary arts. So why study with us?

Renowned Culinary School with an Unbeatable Reputation

Ever since it was founded in 1931, Le Cordon Bleu London has been the leader in culinary arts, wine and management education. With over 120 years experience, we have developed all-encompassing programmes in various areas of the culinary sphere, earning us worldwide esteem among chefs, restaurant owners and food critics.
We are considered to be the guardian of French culinary techniques and have an unparalleled reputation for offering both timeless techniques as well as mentoring for professionals in the food and dining industry.

Train Under the Best Chefs

At Le Cordon Bleu, you will be learning under true figureheads of contemporary cuisine. Our chefs are both classically trained and highly qualified teachers, who will help and encourage you to perfect your art.

Our lecturers will share their wealth of knowledge, which has been collected through years of experience in culinary education and the hospitality industry. They’ll provide you with insider advice, coaching and guidance on how to be successful in the culinary world.

Learning from some of the world’s finest chefs ensures you will develop all the skills, confidence and finesse required to achieve your culinary dreams.

Networking Opportunities

One of the things that sets Le Cordon Bleu apart is that we do more than simply teach you how to cook or how to manage a restaurant. We invest in every aspect of your professional development, preparing you for the fast-paced and competitive world of the food industry.

Studying at Le Cordon Bleu means you can enjoy unlimited networking opportunities, thanks to our multi-national student body. The rich diversity will allow you to make friends and create partnerships with chefs from all over the world.

In addition, you will also attend numerous career events, visit inspiring restaurants, as well as undertake internships at highly-reputable establishments. All of this creates a network of contacts, which will give you the best chance of landing your dream job in the culinary arts.

Amazing Professional Prospects

At Le Cordon Bleu, we are incredibly proud of our graduates’ success. Our culinary school has a proven track record of training the world's best and most successful chefs, and you could become one of them.
We have trained the likes of former Head Pastry Chef at the Michelin-starred Fat Duck, Hideko Kawa to Adria Wu, owner of award-winning healthy eatery, Maple & Fitz, and regular guest chef for Channel 4’s Sunday Brunch.

Take a look at more of our alumni success stories to see where previous applicants in your very position have ended up.

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