 Sangwha Lee(CEO of Pas À Pas Culinary Academy) |
 Taesun Yook(Content Creator @homechelin) |
 Uisung Park(Owner Chef of BATTITO) |
 Taeyeon Kim(Korean Culinary Arts Specialist) |
 Lena Jung(Food Director & Founder Vasak Co., Ltd.) |
 Yooin Jung(CEO of UFO Burger) |
 Bong Cheon Lee(Owner Chef of Bongsikdang & Brillant) |
 Byung Ouk Yoo(Former Head Chef of Bourque) |
 Minseob Shin(Owner Chef of Loupblanc) |
 Youngra Lee(CEO of Prep) |
 Jin-ho Yoo(CEO of HeungHeung Pastry) |
Grand Diplôme®: 2014 Diplôme de Pâtisserie, 2025 Diplôme de Cuisine
My life has completely changed since graduating from Le Cordon Bleu.
I was looking for a school which provides the best pastry lessons in Korea. As Le Cordon Bleu specializes in French pastry, it was terrific to learn directly from French chefs.
2020 Diplôme de Cuisine
Le Cordon Bleu is the key that opened a new door in my life.
(Before cooking) I mainly worked in energy, IT, and healthcare. When I started cooking, I spent a lot of time trying to find the right way. Just face the challenge. Le Cordon Bleu will hand you the key that opens the door you were looking for.
2019 Diplôme de Cuisine
My dream of being a chef first started to feel real.
If BATTITO today is a space that gives guests a sense of anticipation and that flutter in the heart — Le Cordon Bleu was the very first heartbeat.
2018 Diplôme de Cuisine
Le Cordon Bleu instilled in me the culinary DNA.
French cuisine has been systematized over 500 years and is used as the standard of cuisine around the world. (After completing the course) My career as a Korean cuisine researcher began and what I acquired at Le Cordon Bleu has the biggest impact on my current activities.
2017 Diplôme de Cuisine, 2018 French Wine Specialist Class
Le Cordon Bleu's curriculum is great to learn the basics.
A great sauce can't save a steak that hasn't been cooked and rested with care. That is why I hope you learn these traditional techniques and cuisines.
2016 Diplôme de Cuisine, 2018 Certificat de Pâtisserie de Base
Le Cordon Bleu is a career accelerator.
To shift my career in my late 20s, I decided to learn cooking at Le Cordon Bleu where I felt I could learn efficiently in a professional setting. From the first moment I put on the uniform, it taught me the cooking skills and vast history behind.
2015 Diplôme de Cuisine
Though I've learned from many culinary institutions, Le Cordon Bleu was the best.
I meticulously learned the basics of French cuisine from skilled chefs, which led to me working in Michelin three-star restaurants in France, Spain, U.S. and Japan. I chose Le Cordon Bleu-Sookmyung for authentic French cuisine training without leaving Korea.
2014 Diplôme de Cuisine, 2016 French Wine Master Class
Le Cordon Bleu has been a turning point in my life.
I applied after an acquaintance studying at Le Cordon Bleu Paris recommended the course. I got to see and try out many ingredients I had not encountered before. This has been helpful in coming up with new menu ideas and developing my own cooking techniques.
2013 Diplôme de Cuisine
It was a starting line and a beginning that enabled me to do everything I am doing now.
Before, I worked in the mobile marketing department at KT. The age range of the students at Sookmyung Academy is very wide. I don't think that age matters when you wish to begin something if you have the willingness to start something.
2013 Diplôme de Cuisine
Le Cordon Bleu helped me establish a chef's mindset.
I became aware that the world's best culinary school with over 100 years of history was also present in Seoul, Korea. The chef's analogy of a kitchen being like an orchestra where harmony is most crucial remains an important lesson to me today.
2012 Diplôme de Cuisine
Le Cordon Bleu is where I started my dream of becoming a Pastry chef.
The very first dessert from my very first class was the taste and moment that changed the direction of my life. I'm still grateful for it, every single day.
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