From its humble beginnings in 1895 as a small Parisian cooking school, Le Cordon Bleu is now widely regarded as the premier international culinary and hospitality educational network, with 35 dedicated institutes across five continents. Le Cordon Bleu celebrates and promotes the French ‘Art de Vivre’ of the highest standard. Dedicated to preserving and passing on the finest classical French techniques and methods, the Le Cordon Bleu institutes have produced many successful chefs, entrepreneurs and gastronomic influencers.
The Le Cordon Bleu team in the United States provides information, guidance and assistance designed to ensure you are fully prepared to begin your culinary journey at any of our international institutes. We can help you select the right institute within the global Le Cordon Bleu network, and the best programme of study to suit your interests.
You’ve got the teachers. You’ve got the different students from different cultures. Everything you would ever want when learning is in this school.
The Master of Gastronomic Tourism provides a unique learning environment that is quite different to traditional on-campus study environments. The online delivery encourages the development of relationships between students' and lecturers' and the small cohort allows for more intimate discussion and accessible interaction.
I’ve been lucky to travel quite a lot and that has made me want to offer those experiences to others, share that dream.
As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
Completing the Diploma in Boulangerie course in Le Cordon Bleu and having a book published were two of the key highlights in my life. Follow your heart and devote to work out what you love, I believe these are the keys.
The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
I realised I wanted to be part of the food industry when I discovered the beauty of making homemade marshmallows. It was mesmerising to see that my own two hands were able to create such a technical candy. Personally I see art in every form. Art has played an important role in my life and food is a way that I can express myself instead in paper form. I see my life heading towards the food industry because I am passionate about food and I want my life to revolve around it so that I can proudly say that I love my job and all it offers.
The reason why I chose Japan is because I believe the Japanese food industry is unique there, especially its culture of elaborate and attentive customer service. However, my Japanese wasn’t proficient enough. Le Cordon Bleu Japan was great because they provided classes in English, so I was able study at this famous institution in Japan without any language barriers.
I chose the school for three reasons; I could study just pastry singularly and not alongside cuisine, I could start my training in Paris, a city I love and finish it in London my home city and finally and most importantly because it is the most internationally respected culinary school. It was at Le Cordon Bleu that I fell in love with chocolate.
I wanted to learn the basics of French cuisine which, in my opinion, is the best in the world. Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world.
I applied to Le Cordon Bleu Japan to pick up the skills necessary to make it as a professional chef. The shared goal of my family and myself is to eventually inherit, operate, and expand the operations of our family restaurant business. Everything I learned at the school, I can apply to the business; they are skills that high level professionals employ.
I travelled extensively in my career being able to study online both the Master of Arts in Gastronomy and the Master of Gastronomic Tourism allowed me to keep up with international food trends and influences from a global perspective.
Ask as many questions as you can to the teachers. They have such a wealth of knowledge in their area of expertise, and they are more than happy to explain things to you. I was nervous at first to ask ,but I learned not to be shy. If you are passionate about cooking, Le Cordon Bleu can help you build a foundation that will benefit you in the working world.
This degree will help graduates to access opportunities and then turn them onto innovative business ventures.
The flexibility of the on-line delivery allows me to successfully manage my studies around work and home life with the added bonus of being a member of a network of like-minded individuals who share a similar passion.
Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever. With each and every class being more exciting and fulfilling than the last. I have been constantly reminded of how fast paced, exciting and ever-changing this industry is, and although we’re taught the traditional classics of French cuisine we are always encouraged to bring our own creativity and flair to our products always preparing us for the future after graduation
Because I live in such an isolated place, I don’t get a lot of opportunity to network. Online Learning gives me an avenue to explore and share my love of gastronomy and the culinary world. It gives me a little link into the world that I love.
The speed of the general class and the tight schedule. Overcoming it comes to your dedication and love for what you are doing. When one does what he loves doing, I believe one is able to persevere and tackle any challenges without getting bored and giving up. Never get stressed, gauge the extent of your own abilities and focus on doing the little things correctly. Speed comes naturally but techniques are to be mastered.
My dream came true when I opened my own food startup ProntoChef in Brazil, a weekly dinner kit delivery service where clients receive recipes and all ingredients measured and ready for cooking at home.
Le Cordon Bleu Japan attracts students from everywhere. It allowed me to interact with people from different nationalities and expanded how I think about cuisine. I was born in the United States, but my mother is French–American and my father is Japanese. Having a tri-cultural background, I believe I really impart that into my cooking. After meeting so many different people at school, my view on cuisine is now so much broader.
The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instrutors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplome de Cuisine with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen
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