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Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year. Le Cordon Bleu combines innovation and creativity with tradition through its certificates, diplomas ...
Le Cordon Bleu programmes start students on a journey that inspires excellence, creativity, innovation, and personal enrichment allowing them to embark on to successful careers or personal pursuits.
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French for "The Blue Ribbon"; abbreviated LCB) is an international network of hospitality and culinary schools teaching French haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 ...
Le Cordon Bleu Paris. France. Excellence in teaching Culinary Arts and Hotel Management since 1895. Grand Diplôme ® - Cuisine - Pastry - Boulangerie - Diploma in Culinary Management - Culinary Workshops - Workshops for Groups - Gift Certificates - Oenology - Advanced Studies in Gastronomy - Gastronomy & Nutrition.
Study at one of Le Cordon Bleu’s international institutes for the highest level of culinary and hospitality management education.
Bienvenue! With more than 120 years of teaching experience, Le Cordon Bleu provides the ultimate training in cuisine, pastry, management and gastronomy. We are dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Our philosophy is just as strong as always.
Le Cordon Bleu has been the top cooking school in the world for over 100 years. Many of the world's top chefs sport the blue ribbon. The Founding of Le Cordon Bleu. 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.
