Locations
Select a campus
More Hide
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Campuses
              Profile
              More Hide

              Why São Paulo?

              One of the largest cities in Latin America and the most populous in Brazil, São Paulo has a very diversified culture, mainly because it was developed through the work of its immigrants, the majority by Japanese and Italians. The metropolis is a business center and has many programs and leisure options for visitors, joining music, theater, arts and of course, gastronomy.

              There are more than 12,000 restaurants, cafes, bars and clubs for all tastes. São Paulo attracts the greatest chefs of Brazilian cuisine, which are their addresses in the city. Traditional Italian canteens and Japanese cuisine bring a touch of flair to the gastronomic scene, which also has famous hamburgers and popular bars. Cafes and bakeries are part of the menu of the cosmopolitan São Paulo, which leaves no visitors without being delighted by so many options.

              Programmes and Courses

              In São Paulo, students will be able to live the Le Cordon Bleu experience with several courses in culinary arts, learning advanced and modern techniques applied in different cuisines of the world.

              By studying at Le Cordon Bleu São Paulo, students have access to French and international cuisine, with a touch of Brazilian cuisine.

              The courses are divided between Cuisine and Pâtisserie. To earn the Diplomas, students must complete the Certificates at the Basic, Intermediate and Superior levels. Le Grand Diplôme can only be obtained once the Diplomas de Cuisine and Pâtisserie have been completed.


              Testimonials

              • RENATA-BRAUNE
                Although almost 27 years later, I remember every moment since my first day at Cordon Bleu Paris. It was almost a year and a half of permanence, between the three stages of kitchen and another four months like assistant of the chefs. All that I have achieved until today was the result of my learning in the institution. I became one of the first female chefs in my country and was the first woman chef to compete in the Toque d'or, which selects Brazilian candidates for Bocuse d'or. I was also the first student to be invited to teach at the school and, as a former student, I opened and trained in about 50 establishments, between hotels and restaurants in Brazil and abroad.
                RENATA BRAUNE, GASTRONOMIC CONSULTANT
              • MARIA-THERESA-LECLANTE
                Studying at Le Cordon Bleu was a wonderful experience! I had the opportunity to improve my skills and learn new techniques with the world's most renowned chefs. Le Cordon Bleu's Pastry diploma is an excellence certification and guarantees open doors throughout the world.
                MARIA THEREZA ALKMIM SOUSA, PASTRY CHEF/MANAGER AT LECLANTÉ PÂTISSERIE
              • KARINA-HIRAI
                Le Cordon Bleu was a big change for my life! Graduated in management, I was always passionate about food, and this experience gave me even more confidence to undertake in the field and a lot of credibility with investors. In 2015, I founded the startup ProntoChef, a subscription club that ships kits with resources and solutions for the customer at home. Now, I am launching a ProntoChef Express line, witch offers pre-cooked food in a vacuum packed for the customer to just warm up at home. I recommend Le Cordon Bleu to all who seek to pursue a gastronomic career, as well as an incredible technological supplier. It can open many doors with employers, investors and partners.
                KARINA HIRAI, FOUNDER & CEO PRONTOCHEF
              • PATRICIA-LOMBARDI
                I attended the Grand Diplôme at Cordon Bleu in Paris in 2009, and six years ago I opened with my sister Le P'tit Café, in Ipanema, Rio de Janeiro. The teachers are excellent and teach us not only to cook, but also how to behave in the kitchen, to have respect for the chefs, to be organized and clean, which are fundamental in this profession. We learn to select the best ingredients, we do tours in local fairs and also in the big markets of Paris. That's where I discovered my passion for pâtisserie and I still create new recipes based on the Cordon Bleu knowledge. For three years, we are indicated by Veja magazine as one of the best coffee shops in the city.
                PATRÍCIA LOMBARDI, CHEF AT LE P'TIT CAFÉ

              Campus Tour

              Le Cordon Bleu São Paulo offers students the highest quality of gastronomy labs, with modern infrastructure and technology. If you are interested in taking Le Cordon Bleu, you can visit our campus to get to know the school better.

              By theoretical and conceptual classes, students learn different cooking and pâtisserie techniques always under the guidance of world-renowned chefs in gastronomy.

              Book your tour and get ready to enter the world of international gastronomy!


              News & Events

              TOP