Known as “Oriental Paris”, Shanghai is one of the most vibrant cities in the world as well as a shopping and food paradise. Shaped by its exceptional historical background and unique location in China, where the civilizations of East and West meet, Shanghai’s food culture is unique. A wide variety of cuisines can be found in the city and today Shanghai offers a myriad of culinary delights focusing on the traditions of major Chinese cuisine as well as Shanghai-Style western food.
Since 1895, the prestigious Le Cordon Bleu Culinary Institute is recognized around the world for innovation in the training of professionals of excellence for world tourism. Le Cordon Bleu has successfully evolved in the tourism industry and hospitality, so that today, after 120 years, our brand has established itself worldwide as a symbol of innovation and excellence.
In April 2015, Le Cordon Bleu, one of the most reputed culinary education providers in the world, officially opened in the city of Shanghai, China. The first Le Cordon Bleu School in China, this significant undertaking – the first joint venture between a private entity and a Chinese government school: Shanghai Business & Tourism School (SHSMLY) - will see the delivery of various Le Cordon Bleu educational programs that have been built on 120 years of tradition and excellence.
Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On January 14th, 1896 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly. Great chefs came to the school to teach students further contributing to the world-renowned reputation of the school. As a result, students from a variety of countries were enrolling in classes as well as notable figures including Julia Child in 1950.
Over the last century Le Cordon Bleu has seen revolutionizing change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.
The programmes offered are aimed at training students to become skilled professionals capable of working, leading and setting up businesses in today’s very competitive market in any part of the world.
Culinary Programmes and Short Courses
The nine months at Le Cordon Bleu were really fruitful and influential. But for me, the most important achievement is not the hundreds of pastry recipes that I have learned, but the professional attitude that is showcased through our chef’s own actions all along the experience – that a clear mind, preparations and organized work are always the key elements to deliver a perfect dish.
It was an honor to pursue my studies in Le Cordon Blue Australia, which provided me with the knowledge for my career development in the Food and Beverage industry. The program was very interactive between the lecturers and the chefs. I had an enriching learning experience – not only in understanding about food and wine but also on practical management knowledge. I would recommend anyone who has the same interest as me in the F&B industry Le Cordon Bleu – a place for knowledge advancement.
The studying at Le Cordon Bleu has offered me great help – it has built a solid foundation for my professional skills as well as a platform to develop my future career. I have been embracing a lot of industry opportunities with the help of Le Cordon Bleu.
My culinary voyage began as I entered Le Cordon Bleu. The cooking techniques and theories are totally different from what I have learned before. Studying at Le Cordon Bleu has turned a new page on my life.
The study at Le Cordon Bleu has enabled me to plan and manage kitchen operations in a more systematic and scientific manner. The comprehensive and systematic culinary training has laid a solid foundation for my future development.
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