Le Cordon Bleu is an internationally renowned culinary arts curriculum that has become synonymous with expertise, innovation, tradition, and refinement – qualities meticulously nurtured by the school.

Its origin stems from a collection of recipes called “La Cuisinière Cordon Bleu” which was published to much acclaim at the end of the 19th century. The book’s success prompted its publisher to open a cooking school with the Cordon Bleu designation. And so Le Cordon Bleu was founded as a cooking school in Paris in 1895. The school’s reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the culinary arts at Le Cordon Bleu.

A new chapter of the Le Cordon Bleu story was opened with Le Cordon Bleu Schools North America. This partnership makes the world-renowned culinary expertise of Le Cordon Bleu and teaches classic culinary techniques, combined with modern innovation to help aspring professions develop strong foundational skills that can be applied to any type of cuisine you may encounter in your career – from traditional to trendsetting.

At our campuses, you’ll be immersed in the culinary/hospitality world with other passionate students learning hands-on alongside professional chef instructors in a creative and supportive environment. You’ll be taught the specialized skills and techniques to pursue your dream of a professional culinary career.

From there, who knows how far you can go in your culinary career. Today could be the first step on that path. We look forward to helping you pursue your future.