For over 130 years, Le Cordon Bleu has been evolving from a small Parisian cookery school to the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence within the culinary industry. Building on this foundation, Le Cordon Bleu has been dedicated to perpetuating the techniques and expertise inherited from the great names of French cuisine, both in France and abroad.
Every year, 20,000 students of over 100 different nationalities are trained in more than 35 schools in around 20 countries. Pedagogical innovation is firmly rooted in the institute’s DNA to train the next generations of chefs and hospitality managers to the highest level.
Opened in 2002, Le Cordon Bleu-Sookmyung Academy is the second official campus established in Asia. Over the past 22 years, through excellent educational programs, it has produced more than 5,000 professionals in Korea—recognized for their skills in the fields of cuisine, pastry, and bakery.
The faculty at Le Cordon Bleu-Sookmyung Academy are experts with superior practical skills and professional qualifications, having been carefully selected and dispatched by Le Cordon Bleu International. Our instructors are award-winners from renowned international competitions and have worked at world-class 5-star hotels and Michelin-starred restaurants.
Le Cordon Bleu transformed me from a home baker into a pâtissier.
I had been baking consistently since my teens. However, self-study alone wasn't enough to fully develop my skills. Beyond the technical skills, connections I made with my colleagues, alumni and chefs provided me much more than I had expected.
The time I've spent at Le Cordon Bleu mean something special beyond learning.
I've been running a cafe for 12 years but before taking the courses, applying different ingredients felt difficult. With learned techniques and better understanding of various ingredients used in pastry, I'm applying them much better in developing my cafe menu and pastry goods.
Le Cordon Bleu allowed me to develop my expertise in bakery beyond a mere hobby.
To me, bread is a means of delivering happiness. (My colleague and I) We've been working together as a team since we were in the same class at Le Cordon Bleu. We are very synchronized, allowing me to focus more on cafe operation and stabilizing the business quickly.
Le Cordon Bleu helped me elevate my skills.
When I was attending the academy, I had already been working as a pâtissier for 13 years. I realized that hands-on experience alone had its limitations. The systematic techniques and solid foundation I gained at the academy have been invaluable in enhancing product quality and stabilizing operations.
Le Cordon Bleu gave me the confidence and pride to be recognized and valued in my field.
(After completing the course) I felt like everything finally clicked into place. I would like to say to those who lead or being evaluated that once you complete this program, your environment will change significantly.
Le Cordon Bleu illuminated my path in the darkness.
Chefs have always emphasized to highlight the natural flavors of the ingredients and (after completing the course) at my store, we only use the best ingredients that make you feel like you're in France. My children say their dream is to become pâtissiers as well so I consider enrolling them here as well.
I gained confidence to become a professional pastry chef at Le Cordon Bleu.
While taking pastry classes, I was able to observe how the bakery students work: techniques and methods that made me curious about the boulangerie course. Along with the basics, the school teaches you the sense of responsibility that a pâtissier should have.
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.
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.
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.
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.
If you are interested in attending Le Cordon Bleu-Sookmyung Academy, book a free on-site consultation. You can consult with our admissions counselor in depth about the programs offered. On-site tour of the Academy is included in the consultation and you can actually see what is going on in the classroom.
Do you have general questions about Le Cordon Bleu-Sookmyung Academy? Please email us to inquire.
Le Cordon Bleu–Sookmyung Academy is offering an early-bird promotion for prospective students who wish to enroll in 2026.
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