Le Cordon Bleu
Founded in a long tradition of excellence, Le Cordon Bleu’s reputation
has endured by actively keeping our courses up to date and industry relevant
by constantly adapting to the current and future needs of culinary, tourism
and hospitality services. Due to our expertise and innovation in the
culinary arts, Le Cordon Bleu's graduates leave the school with a diploma
that is acknowledged worldwide – a passport for life that differentiates
them from the crowd in a demanding and ever changing industry. The school's
philosophy, based on French l'Art de Vivre, the Art of Living Well, strives
to maintain and support the long standing culinary excellence of Auguste
Escoffier, the Father of French Cuisine, and Paul Bocuse, one of the finest
chefs of the 20th century. While the chefs of today are faced with the
challenge of adapting to modern demands, Le Cordon Bleu continues to respect
and maintain the traditions that have been the cornerstone of French
gastronomy for over 500 years. Through their international faculty which
comprised of over 80 distinguished Master Chefs, Le Cordon Bleu is dedicated
to preserving and passing on the mastery and appreciation of the culinary
arts to our students who come to us from over 70 different countries,
worldwide. Its Master Chefs have all trained in the world’s finest
restaurants, hotels, and catering establishments; they enrich the curriculum
with their own regional and professional culinary traditions. In addition to
its culinary arts programs, Le Cordon Bleu has combined innovation and
creativity with tradition to offer a range of entrepreneurial bachelor's
degrees and master’s programs. Academic programs range from degrees in
International Hotel and Resort Management, Restaurant and Catering
Management as well as degrees in Business Administration and Gastronomy.
These changes have allowed them to develop, further modernize our
institution and more adequately prepare its students for their future in the
culinary arts. Classic Culinary Techniques
Combined with Modern Innovations Drawing upon over a 100 year heritage
of culinary excellence, Le Cordon Bleu represents classic culinary
techniques with modern innovations and the latest in global cuisine. Le
Cordon Bleu Schools North America provides a creative and supportive
community where passionate individuals can immerse themselves in the
culinary world. Here, students work alongside caring, experienced chef
instructors and are taught the skills necessary to pursue a professional
career in the culinary/hospitality industry. Le
Cordon Bleu Culinary Arts Program In the time-honored traditions of Le
Cordon Bleu, the culinary arts program provides students the opportunity to
develop their skills through demonstration followed by hands-on practical
application in professionally-equipped kitchen labs. As part of this dynamic
environment, students are immersed in the culinary/hospitality world,
spending a significant time in the kitchen applying skills and techniques
and are taught classical cooking methods, in addition to American regional
and international cuisine; food science, as well as concepts in baking and
pastry. Students find themselves immersed in stimulating as well as
nurturing environments where dedicated, professional chef-instructors pass
on their skills, experience and knowledge. Request more information here:
http://www.chefs.edu/Request-Information
Campuses available at the
following locations: Atlanta, GA
Austin,
TX
Boston, MA
Chicago, IL
Dallas, TX
Las Vegas, NV
Los Angeles, CA
Miami, FL
Minneapolis, MN
Orlando, FL
Pittsburgh, PA
Portland, OR
San Francisco, CA
Scottsdale, AZ
St. Louis, MO |
