Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary arts and hospitality management institutes in the world, with more than 35 schools in 20 countries, training 20,000 students of over 100 nationalities every year.
Le Cordon Bleu combines innovation and creativity with tradition through its certificates, diplomas, bachelors and master degrees. Pedagogical innovation is firmly rooted in the institute's DNA to train the next generations of chefs and hospitality/gastronomy managers to the highest level.
Le Cordon Bleu also proposes initiation in culinary arts and oenology through its selection of gourmet short courses.
A network of institutes: Le Cordon Bleu spans a web of 35 institutes in 20 countries, running culinary arts and hospitality management programmes of the highest level and is recognised for its excellence all over the world. While Le Cordon Bleu institutes continue to flourish across the five continents, its role in the recognition, appreciation and support of the gastronomic cultures through education, continues to grow as well.
An international passport: some programmes propose to take advantage of the international network of institutes and enable students to experience several countries and cultures during their studies, from the Culinary Arts Diplomas in Patisserie and Cuisine, to Bachelor Degrees in Culinary and Hospitality Management.
A network of high-level chefs and professors: students are taught by a team of classically trained chefs and teachers with years of experience working in senior positions in the world's finest hotels and Michelin starred restaurants behind them. They have also been awarded prestigious titles such as 'Meilleur Ouvrier de France' (Best Craftsman in France). Not just instructors, they are mentors, providing lifelong inspiration and support to graduates. Le Cordon Bleu training staff includes university professors, international personalities and specialists in the tourism and hospitality sectors.
A network of international alumni: with many different nationalities amongst the students' body, being part of Le Cordon Bleu gives access to a large network of contacts and friends from around the world. Some of them are successful entrepreneurs, chefs, food journalists and stylists, hotel or restaurant managers, sommeliers, and more.
Well-known Le Cordon Bleu alumni include: Julia Child, Nancy Silverton, Natalie Dupree, Juan Arbelaez, Allen Susser, James Peterson, Mary Berry, Lydia Shire, Giada De Laurentis, Gaston Acurio, Virgilio Martinez, Ronald Reagan, Larena Velazquez, Ming Tsai and Kathleen Flinn and many more.
A network of partners: Le Cordon Bleu maintains the unique way its teaching programmes are designed, to further develop its leadership in a highly competitive global market. In pursuit of this, Le Cordon Bleu has partnered with several universities around the world, with whom it has developed unique, high level programmes.
Throughout the years, Le Cordon Bleu has also developed a wide range of partners to guide and provide its students life changing experiences, like internships within the world's most prestigious establishments.
Ever since the first institute opened in Paris in 1895, the philosophy of Le Cordon Bleu has been pioneering to reach the very highest level of excellence whilst maintaining traditions and guiding each successive generation, around the world, through the evolutions of the culinary arts.
Le Cordon Bleu institute's teaching method is based on demonstrations and practical classes. This enables students to be taught faster and in a more empirical fashion. Lessons are taught in French by leading chefs, the majority of whom have worked in Michelin starred restaurants or been awarded prestigious honours and titles.
Le Cordon Bleu institute look to foster the unique way its teaching programmes are designed in order to maintain and further develop its leadership in a highly competitive global market.
The Grand Diplôme®, a passport to an international career, can be taken in the space of just nine months. To be awarded the Grand Diplôme®, students will have learnt classic French cuisine and pastry culinary techniques, to better meet the needs of the culinary arts around the globe.
For those wanting to specialise, Le Cordon Bleu proposes a range of culinary arts training programmes and diplomas, in Cuisine, Pâtisserie and Boulangerie. These professional programmes begin with basic key skills before moving on to more advanced techniques, whilst exploring French traditions, world cuisines and current trends. Le Cordon Bleu also offers a Diploma in Culinary Management, ideal for chefs aiming to open their own business after graduating, which teaches key business skills in just three months.
Le Cordon Bleu continues to adapt and launch new programmes, according to industry needs and evolutions. The institute offers a new programme dedicated to Gastronomy, nutrition and food trends.
For managers in the making, Le Cordon Bleu has a variety of diplomas and training programmes dedicated to hospitality and restaurants. The Bachelor of Business in Culinary Arts Management and the Bachelor of Business in International Hospitality, in partnership with University of Paris Dauphine, enable the operational and managerial skills required for working in competitive international industries to be learnt and put into practice. The Bachelor in Culinary Industry Management, in partnership with Birkbeck University, provides a firm culinary and management foundation to enter a variety of management careers in the food industry, including retail, product development, restaurants, hotels and marketing.
Oenologist, sommelier, winemaker, buyer or specialised journalist... for students who are keen to rapidly develop their palate, their ability to appraise wines from around the globe, but also gain in-depth knowledge of vineyards and production, whilst mastering management tools, Le Cordon Bleu provides multiple solutions for uncovering the complex world of wine. Wine programmes range from a tasting introduction, food and wine pairings, through to certificate and diploma options.
For professionals with a thirst for knowledge, and keen to open up new professional avenues and discover new horizons, the Institute also teaches short training programmes to develop skills and encourage new ways of thinking and understanding.
Le Cordon Bleu continues to expand in the industry with various educational media by producing culinary publications, instructional videos and television series', as well as cooking equipment. Moreover, Le Cordon Bleu is regularly asked to give consultancy and expert advice for key occasions and has been invited to participate in over 50 international events, sharing our expertise around the globe.
Additionally, Le Cordon Bleu hosts a number of events and competitions throughout the year for all to enjoy - whether foodies or experts.
To inspire gastronomy enthusiasts and satisfy their interest in the Culinary Arts, Le Cordon Bleu regularly publishes books, many of which have been greeted with global success, some becoming references in the field of culinary training. Le Cordon Bleu Home Collection, for example, has been translated into 17 languages, with more than eight million copies sold.
In line with its professional methodology, Le Cordon Bleu has published a number of cookbooks, using local ingredients, prepared and cooked using French culinary techniques: Korean Kimchi & Le Cordon Bleu, Quinua, Herencia de los Andes, Madame Pomme de Terre (in partnership with Slow Food) and La Papa, del Antiguo Perú al Mundo Moderno.
In 2016, Le Cordon Bleu published two successful books, L'école de la Pâtisserie (Larousse) and Alta Cocina en tu Mesa (Espasa). They were then translated into several languages and published internationally.
Le Cordon Bleu Chefs regularly select and recommend a range of culinary products made using traditional techniques, which can be used in a variety of recipes, and will be a sure-fire hit with all food lovers.
For those with a keen interest in cuisine, Le Cordon Bleu has a range of professional equipment: designer knives, kitchen utensils, accessories, chef uniform and an elegant selection of original gift ideas, which are available at our institutes and from our online boutiques: www.cordonbleu.edu.