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Le Cordon Bleu Paris: where culinary dreams come true

Le Cordon Bleu Paris is one of the best-known and most prestigious culinary schools in the world. Since its foundation in 1895, it has trained thousands of chefs who now work in the best kitchens in the world. The school is known for its rigorous training programs and its highly qualified teachers, who are all masters of their trade.

This translation was created from the original text using AI (DeepL).
The Grand Diplome

Le Cordon Bleu Paris stands for culinary excellence worldwide. Insights into history, standards and training.

Header images: © Le Cordon Bleu Paris

Le Cordon Bleu - on the banks of the Seine

What is it all about?

  • Le Cordon Bleu
  • FAQS
  • Between tradition and modernity
  • A look behind the scenes
  • A career building block
  • A network that opens doors
The students hurry to their classes
Content:

Paris. City of fashion - and flavors. Anyone who is anyone in international gastronomy knows this address: Le Cordon Bleu. One of the most famous cooking schools in the world is more than just a training center. It is a stage, workshop and springboard at the same time - for all those who not only understand gastronomy, but want to live it.

FAQs

Is there a ranking list for cooking schools and where is Le Cordon Bleu ranked?

Le Cordon Bleu Paris has received several awards, including "World's Best Culinary Training Institution " at the World Culinary Awards. Although there is no official global ranking for culinary schools, Le Cordon Bleu Paris is internationally recognized as a leader due to its history, network and graduates.

Is it difficult to get into Le Cordon Bleu Paris?

Le Cordon Bleu Paris is open to both beginners and professionals. You must be at least 18 years old, have a relevant school-leaving certificate and sufficient language skills(English B2 or French A2). No previous cooking experience is required.

How much does training at the Le Cordon Bleu cooking school cost?

Fees vary depending on the program and location 👉 www.cordonbleu.edu

Where is the school represented?

Le Cordon Bleu has 35 institutes in 20 countries, including cities such as Paris, London, Sydney, Tokyo and São Paulo.

Where does the name "Le Cordon Bleu" come from?

The name comes from the "Blue Ribbon" (French: "Cordon Bleu") of the Order of the Holy Spirit, one of the highest honors of the French kingdom. In a culinary context, it symbolizes excellence and the highest culinary art.

What are the lesson contents?

  • Cuisine
  • patisserie
  • Bakery
  • Wine and beverage studies
  • Gastronomy Management
  • Nutrition and food trends

How long do the training, courses and programs take?

The duration of the program varies:

  • Grand Diplôme®: approx. 9 months
  • Individual certificates: 3 months (standard) or 6 weeks (intensive)
  • Short workshops: 2.5 to 5.5 hours

Between tradition and innovation: learning from the best

What makes Le Cordon Bleu so special? It is the combination of French culinary tradition and modern, practice-oriented teaching. The instructors are not only masters of their trade - many of them can look back on decades in Michelin-starred kitchens. They pass on their expertise with enthusiasm.
The programs range from intensive short workshops to the famous diplomas such as the "Grand Diplôme" - a demanding combination of cuisine and patisserie that is considered a seal of quality worldwide. Theory and practice go hand in hand: students not only learn how to perfectly prepare a soufflé, but also how to design a menu, lead a brigade and master the balancing act between creativity and efficiency.

What makes this school so special? What can professionals who want to deepen or rethink their skills here expect?

A look behind the scenes:

  • Tradition meets avant-garde: Founded in 1895, Le Cordon Bleu combines classic French cuisine with modern gastronomic trends - from molecular cuisine to sustainable gastronomy.
  • International network: With 35 institutes in 20 countries, 130 nationalities, 18 university partnerships and 20,000 graduates per year, the school is globally networked, with Paris as its vibrant center.
  • Lecturers of star caliber: The teaching staff are award-winning chefs and patissiers with decades of practical experience - not theorists, but passionate experts.
  • Diverse programs: From the classic "Diplôme de Cuisine" to specialized masterclasses and management courses for executives in the gastronomy sector.
  • Practical and individual: Small groups, intensive mentoring, hands-on training in perfectly equipped kitchens - here you learn with all your senses.
  • Innovative strength: topics such as food design, sustainable supply chains and gastronomy concepts of the future are an integral part of the curriculum.
  • Alumni network: graduates such as Julia Child, Gastón Acurio and Maria Quirino de Almeida are proof of this: Those who learn here often write culinary history themselves.
  • Hospitality culture as an attitude: More than just cooking - the school conveys a comprehensive understanding of gastronomy, culinary culture and entrepreneurial thinking.
Le Cordon Bleu - on the banks of the SeineLe Cordon Bleu - on the banks of the Seine
The students hurry to their classesThe students hurry to their classes
One of the most famous cooking schools in the worldOne of the most famous cooking schools in the world
Paris - in the early hours of the morningParis - in the early hours of the morning

Career building block instead of career change

A look at Maria Quirino de Almeida shows just how versatile Le Cordon Bleu's programs can be. She completed specialized short programs at the school - not as a career change, but as targeted further training. Today, she works in catering at METRO, where she applies what she learned in Paris: new techniques, a finer understanding of product quality and a sharper eye for contemporary cuisine. Her example stands for many professionals who come to school with a clear objective - and go back to work with valuable impulses.
Maria Quirino de Almeida, event and catering employee at METRO Campus Services

Maria Quirino de Almeida: From a difficult start to a sweet career in Germany

From Brazil to Germany: A passion for patisserie. Maria Quirino de Almeida, event and catering employee at METRO Campus Services, found her way to the sweet art of patisserie.

METROstories

A network that opens doors

A degree from Le Cordon Bleu Paris is more than just a title - it is a door opener to the world of top gastronomy. Names such as Julia Child, who revolutionized American cuisine with her television show, Gastón Acurio, who established Peruvian cuisine internationally, or Vicky Lau, who was awarded a Michelin star in Hong Kong - they all began their journey at Le Cordon Bleu.

The school's global network is an invaluable advantage: those who study here become part of an international community of chefs, entrepreneurs and restaurateurs who inspire, promote and network with each other.

Le Cordon Bleu Paris offers exciting prospects for the HoReCa sector: as a training center for ambitious young talent, as a partner for quality assurance and know-how - and as a source of inspiration.

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