Malaysia is a country best known for two things among a thousand others. Firstly its food, secondly, its people.
Malaysia enjoys a sunny tropical climate all year round, with the monsoon season bringing heavy showers between the months of November and February. The people here are as warm as the weather, coming from a multicultural background built on tolerance, acceptance and harmony.
While the majority of Malaysians are Malay, you will encounter Malaysians of Chinese, Indian, and indigenous descent as well. Almost everyone in the city can communicate in English, but prepare to hear a plethora of languages and dialects like Malay, Mandarin, Cantonese, Tamil, and Hindi being spoken.
Experience Kuala Lumpur, a vibrant multicultural city where heritage meets modernity. Explore the Petronas Twin Towers, Petaling Street and Brickfields, and discover Malaysia’s diverse cultural heritage.
Beyond the city, experience Malaysia’s tropical rainforests, waterfalls and pristine beaches, including Pulau Redang, Pulau Tioman and Pulau Sipadan. With its rich culture, natural beauty and strategic location, Malaysia is an ideal destination to study, explore and experience Southeast Asia.
When Malaysians talk about Malaysian food, they are talking about a vast array of delicacies from a host of different cultures. Malay, Chinese, Indian -- there are so many culinary traditions colliding that it's impossible to sum it up neatly. From humble but delicious fare at hawker centres and mamak stalls which are classified as street food to extravagant meals at acclaimed restaurants and five-star hotels, Malaysia is the place to explore taste in all its varied permutations.
Which is why you will find Le Cordon Bleu here in Malaysia, where passion and tradition unite to elevate cooking to a glorious new level.
Dr. Abang Brian (Celebrity Chef, TV Host, Cookbook Author)
There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.
Samantha Lee (International Food Artist)
Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.
Nikom Uatthong (Proprietor of KomPassion Restaurant)
You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.
Janice Siew (Proprietor of Petiteserie Desserts and Jan's Gelato & Bakes)
Graduating from Le Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.
Chua Tor Aik (Head Chef of Zen, 3 Star Michelin Restaurant)
Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instructors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplôme de Commis Cuisinier with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen.
Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)
Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.
Datin Su (A well-known socialite and gourmand)
l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine
Amelia Ng (Chef & Founder of Cleaver Shed & Urban Pantry Restaurant)
Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany
After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.
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