Le Cordon Bleu

Le Cordon Bleu is the French culinary term meaning “blue ribbon” and which designates the famous French culinary institute.

Originally founded in Paris, France in 1895 by Marthe Distel, Le Cordon Bleu is both a culinary school and a French culinary technique. Distel was, at the time of the institute’s founding, the publisher of La Cuisinière Cordon Bleu magazine, from which the name of the culinary school was adapted.

Le Cordon Bleu Culinary Arts Programs

Le Cordon Bleu offers degree/diploma, certificate, and short-course training programs in various areas of cooking and culinary arts.

Le Cordon Bleu Diploma Programs

  • Le Cordon Bleu Diplôme de Cuisine
  • Le Cordon Bleu Diplôme de Pâtisserie
  • The Bakery Diploma
  • The Cuisine Diploma
  • The Patisserie Diploma
  • The Grand Diplome

Le Cordon Bleu Certificate Programs

  • Initiation Cuisine
  • Basic Cuisine
  • Intermediate Cuisine
  • Superior Cuisine
  • Basic Patisserie
  • Intermediate Patisserie
  • Superior Patisserie
  • Basic Boulangerie
  • Advanced Boulangerie

Le Cordon Bleu Hospitality Management Programs

In addition to their culinary arts training, Le Cordon Bleu also offers programs in hospitality management, leading to a Bachelor’s or Masters degree.

The Bachelor degree programs in Hotel Management and Restaurant Management are offered at Le Cordon Bleu schools in the United States, Australia, Mexico, Peru, and Korea.

The Le Cordon Bleu Masters degree program in Hospitality Management is offered in Paris, Japan, Korea, and Australia.

There is also an online gastronomy Masters program, which was developed for individuals passionate about the study of gastronomy and also for culinary industry professionals seeking related careers in hospitality, media and/or tourism.

Le Cordon Bleu Culinary School Locations

Currently the world’s largest culinary arts and hospitality training institute, Le Cordon Bleu has 29 different culinary school locations on five different continents, in cities such as Paris, London, San Francisco, Las Vegas, Boston, Ottawa, Tokyo, Sydney, and Seoul.

Overall, there are 15 different Le Cordon Bleu schools in the United States, in partnership started with Career Education Corporation. US culinary institute locations for Le Cordon Bleu include Las Vegas, Nevada, Atlanta, Georgia, Dallas, Texas, Minneapolis/St. Paul, Minnesota, Boston, Massachusetts.

US Culinary Schools affiliated with Le Cordon Bleu

  • California Culinary Academy
  • Cooking and Hospitality Institute of Chicago
  • Orlando Culinary Academy
  • Pennsylvania Culinary Institute
  • Le Cordon Bleu College of Culinary Arts Miami
  • Scottsdale Culinary institute
  • Texas Culinary Academy
  • Western Culinary Academy
  • New England Culinary Institute

Le Cordon Bleu International Campuses

  • Paris, France
  • London, England
  • Ottawa, Canada
  • Syndey, Australia
  • Adelaide, Australia
  • Tokyo, Japan
  • Kobe, Japan
  • Yokohama, Japan
  • Seoul, South Korea
  • Lima, Peru
  • Bangkok, Thailand
  • Anahuac, Mexico

Famous Chefs: Le Cordon Bleu Alumni

Among Le Cordon Bleu’s prestigious alumni are the following world-famous chefs:

  • Julia Child
  • Mario Batali
  • Nancy Silverton
  • Jeff Probst
  • Giada De Laurentis
  • Judith Lynn Ferguson
  • Dione Lucas
  • Gaston Acurio
  • Ming Tsai
  • Kathleen Flinn
  • Sandra Lee
  • Aida Mollenkamp
  • Homaro Cantu
  • Dave Martin

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