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International »  Why Le Cordon Bleu?

The Hundred-Foot Journey

This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry.
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International recipe

Practice your technique making pastry cream and flavored creme anglaise with this coffee, hazelnut and coffee flavored dessert glass. An easy-to-do recipe which will surprise your guests everytime.
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To the Moon and back

Australia’s premier food and wine magazine, Gourmet Traveller, has recognised Alumni restaurant Moon Park in Sydney among the Top 100 restaurants in Australia. An outstanding result for this modern Korean restaurant, impressing guests with an impressive selection of food.
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Sascha Stone of Swan Valley, WA first graduate

Designed for those with a passion for gastronomy and tourism, the Le Cordon Bleu Master of Gastronomic Tourism recognises the specialised needs of those operating food and wine tourism businesses. It takes traditional tourism education and enriches it with an understanding of traditional and local foodways, skills in revitalising and building regional food cultures, insights into the economic and social impacts of tourism, as well as adopting a more conscious approach to eating and drinking.
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The Top Reasons To Attend Le Cordon Bleu

Our Mission

Le Cordon Bleu Pin

Building on over a century of tradition and excellence, the Le Cordon Bleu network is committed to innovation and best practice in Gastronomy, Hospitality and Management and honours its commitments through an expanding international network of teaching, learning and research conducted in conjunction with the development of products and services. While being an independent entity, the Le Cordon Bleu network also works collaboratively with industry, training and university partners to ensure rigor, relevance and exemplary enterprise.

  • Surround Yourself with Traditions of Excellence

Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute.

With over 120 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

  • Learn from our Distinguished Faculty

Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

  • Receive A World Class Education

Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

  • Earn a Great Career

Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as a journalist, author, instructor, consultant or entrepreneur.

  • Be A Part of Our Alumni Network

Le Cordon Bleu programs start students on a journey that inspires excellence, creativity, innovation and personal enrichment allowing them to embark on to successful careers or personal pursuits.

Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentiis, Gaston Acurio and Ming Tsai just to name a few.

  • Meets the Needs of Tomorrow’s Culinary and Hospitality Industry

Le Cordon Bleu courses are up-to-date and industry relevant. With innovation and new technologies, Le Cordon Bleu continually adapts its academic programs to the future needs of culinary, tourism and hospitality industries.

 

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