Le Cordon Bleu

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually. With a network of over 30 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own pâtisserie, cafe, restaurant or your own catering company. With the skills acquired through their programmes students can also be a food blogger, author of their own recipe book, food reviewer or traveller, food or equipment ambassador or even a celebrity chef.

Pedagogical innovation is firmly rooted in the institute’s DNA to train the next generations of chefs and hospitality managers to the highest level. Le Cordon Bleu institutes, which can be found on every corner of the globe, provide state of the art facilities, leading chefs and expert lecturers for first class learning. Graduating from Le Cordon Bleu is to hold an international passport for a successful future in the Gastronomy industry, while being part of an exclusive network of professionals and member of the most prestigious culinary club in the World!