Le Cordon Bleu
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Le Cordon Bleu offers a range of programmes from certificates to master degrees in culinary arts, hospitality and management. Learn from Master Chefs and industry professionals in over 20 countries and join the Le Cordon Bleu family.
- Paris, France
Le Cordon Bleu Paris is now offering workshops,...
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Le Cordon Bleu is considered to be the guardian of French...
- Beirut, Lebanon
For more than a century, Le Cordon Bleu has enabled aspiring...
- Adelaide, Australia
The Le Cordon Bleu Adelaide Campus offers vocational,...
- Mexico City, Mexico
In April 2000 Le Cordon Bleu, continuing its expansion...
- Manila, Philippines
The Le Cordon Bleu Ateneo de Manila Institute provides its...
- Tokyo, Japan
Le Cordon Bleu has been helping passionate students follow...
- London, United Kingdom
At Le Cordon Bleu London, you will be inspired to develop...
- Melbourne, Australia
Le Cordon Bleu Melbourne is located in a foodie’s’ paradise,...
- Malaysia
Le Cordon Bleu, a world leading culinary and hospitality...
- Paris, France
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management , culinary arts , and gastronomy .
Learn about the origins, evolution and achievements of Le Cordon Bleu, the world-renowned culinary arts and hospitality institute. Discover its philosophy of excellence, its international network of schools and its diverse programmes in cuisine, pastry, management and gastronomy.
- The Founding of Le Cordon Bleu
- The Cointreau Acquisition
- Famous Alumni of Le Cordon Bleu
- Le Cordon Bleu Campus Locations and Programs
Le Cordon Bleu, which is the French phrase meaning "blue ribbon", was originally started as a weekly magazine in 1895 by Marthe Distel, a french journalist. It's official name was "la Cuisiniére Cordon Bleu". Published for over 70 years, its mission was to serve as a basis and reference for those who wished to learn the high art of french cooking. ...
In 1984 Le Cordon Bleu was acquired by André J. Cointreau, a descendant of both the Rémy Martin and Cointreau families, recognizable names among those who appreciate fine spirits. This was a marriage made in heaven. Fine spirits and fine dining are almost always paired, and as a result Cointreau already had an instinctive understanding of how the s...
Julia Child, American Master Chef, Bestselling Cookbook Author, and Worldwide TV Personality. Her tv show entitled "The French Chef" premiered in 1963. Julia graduated from the Paris school.Kiri Tannenbaum, NY writer, editor and restaurant critic, and former contributing editor at The James Beard Foundation. Tannenbaum has written for Time Out New York, Food & Wine, the New York Post,...Ming Tsai, Chef and Owner of the award winning Blue Ginger Restaurant in Wellesley MA. Blue Ginger was named "Best New Restaurant 1998" by The James Beard Foundation. Ming Tsai is host and executiv...While the school rapidly spread across the United States, it also contracted rapidly. Most of the US-based schools are now closed to new students as Career Education Corporation was unavailable to find a buyer for the schools after new "gainful employment" rules came into being. On December 16, 2015 CEC announced they would close all campus locatio...
Explore the wide range of programmes and courses offered by Le Cordon Bleu, the world's leading culinary arts institute. Whether you want to learn classic French techniques, global cuisines, wine and spirits, hospitality management, or other topics, you can find a programme that suits your needs and goals.
Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in 1983, and closed in September 2017. The school was accredited by the Higher Learning Commission and was located in Chicago, Illinois.
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Apr 21, 2014 · Step inside our kitchens and see how Le Cordon Bleu leads the way in one of the country's premier culinary arts programs.Tour Le Cordon Bleu campuses virtual...
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