Frequently Asked Questions

In the 16^th century, King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit.” Symbolizing this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Cordon Bleu became well recognized and celebrated.

“Cordon Bleu” has been associated with excellence in culinary education since the founding of the first Le Cordon Bleu school in Paris in 1895.

Yes, certainly. We have dedicated staff who will show you around our school, explain our teaching method and answer all your questions. Please click on "Book a Tour" for more information. If you have further questions, please do not hesitate to contact our team.

At Le Cordon Bleu we provide our students with the skills, training and mentorship necessary to launch them into their culinary careers. We have found that our students are better equipped upon graduation and their skills help them move up the career ladder faster. In order to become a professionally trained Chef, graduates must obtain practical experience in various restaurant and kitchen settings.