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, our graduates leave us with a diploma that is acknowledged worldwide – a passport for life that differentiates them from the crowd in a demanding and ever changing industry. Our 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 our international faculty 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. Our Master Chefs have all trained in the world’s finest restaurants, hotels, and catering establishments; they enrich our curriculum with their own regional and professional culinary traditions. In addition to our 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 us to develop, further modernize our institution and more adequately prepare our students for their future in the culinary arts.