Le Cordon Bleu Culinary School

Perhaps the most famous and glorified culinary school in the world - Le Cordon Bleu - was founded in Paris 120 years ago, in 1895. For more than a century of successful work the Le Cordon Bleu symbol - the blue ribbon with its seal on it - has become a symbol of cooking as an art: the school has earned an impeccable reputation and has become the alma mater of the best chefs around the world. Training here is almost a guarantee of a successful future and employment: restaurants around the world are trying to get specialists trained in Le Cordon Bleu.

The founder of the school was the well-known journalist and culinary critic Martha Distel: she also simultaneously started publishing the magazine Cuisiniere Cordon Bleu, which published news about the restaurant industry, reviews of the best institutions and selected recipes.

Today, Le Cordon Bleu is More than 50 educational institutions in 23 countries, 5 continents and more than 20 thousand students, every day comprehending the most complex culinary art under the guidance of the best specialists with vast practical experience. Let's note the most famous and large branches of the network:

• Paris

Of course, the most important, large, illustrious and legendary school. Paris and France in general are considered to be one of the leading centers of world cuisine and gastronomy - here tasty food is built almost to the rank of religion, which gives Le Cordon Bleu students ample opportunities for experimentation and constant application of knowledge in real practice.

• London

The English capital, representing one of the most cosmopolitan, bright and non-standard cities in the world, opens up to the students of London's Le Cordon Bleu an unlimited space of imagination, creative experiments, With the cuisine of any peoples of the world. In London, one of the most international student trains - here are representatives of more than 50 peoples and cultures, which creates a fertile ground for the exchange of experience and cooperation in different projects. In addition, on the territory of London and the nearest metropolitan area there are more than 40 restaurants-owners of Michelin stars: perhaps, in some of them young graduates will build their future career?

• Madrid

Spanish cuisine is based on numerous recipes for home cooking: honest, hearty, proven centuries and thousands of Spanish families who have kept these recipes from generation to generation. At the same time, modern Spanish gastronomy is very loyal to a variety of experiments and innovative findings (for example, molecular cuisine), which makes it an interesting object for study. Another significant advantage of the Le Cordon Bleu school in Madrid is the opportunity to work with the freshest products, including vegetables and fish, shellfish: the proximity of the sea and fertile lands provide young cooks with everything they need.

• Istanbul

The amazing location of Istanbul on the border of Europe with Asia opens up excellent opportunities for students of Le Cordon Bleu for numerous experiments, non-standard combinations. In particular, the East is famous for its variety of unique spices and flavors - there is no better place to study the diversity of this world of smells and flavors! Oriental sweets, coffee and other traditional drinks, as well as a large number of fresh seafood, available to the students of the Istanbul school almost all the year, deserve special attention.

• Bangkok

Le Cordon Bleu's branch in Bankok has been operating since 2007 - the cooperation was helped by Le Cordon Bleu International and Dusit International (the latter is one of the largest Thai hotel brands) . The school is conveniently located (downtown, lively and prestigious area of ​​Silom): an abundance of expensive hotels and restaurants nearby (including the Dusit Thani Hotel) offers ample opportunities for internships and internships.

• Kuala Lumpur

The capital of Malaysia is an incredibly international city, bright, absolutely unique and distinctive: it affects the national cuisine, which is an amazing mix of traditions from all over Peace. It's not the first year that Kuala Lumpur has been called the culinary capital of Asia - training at the local branch of Le Cordon Bleu will provide an opportunity to test this claim.

• Sydney

The school in Sydney was opened in 1996 - its primary task was to prepare for the 2000 Olympics: but after the end of the sports festival, Le Cordon Bleu continued to work successfully . Here you can get a qualification for the Australian or French model, which gives an additional advantage in international employment.

• Melbourne

A very interactive, vibrant and vibrant Australian city is famous for its restaurants and cooking traditions throughout the Green Continent. In total there are more than 26 thousand students in the city, and 48% of the inhabitants of Melbourne are residents born abroad. The local students of Le Cordon Bleu have significant advantages - a very rich cultural program of interesting events and a low cost of both teaching and living.

• Adelaide

The capital of South Australia is the unofficial student capital of the country, which is becoming more popular every year among foreign students. In the branch of Le Cordon Bleu in Adelaide, strong programs not only for classical cooking, but also confectionery, hospitality, business and restaurant management.

• Wellington

New Zealand is very attractive for both studying and living: beautiful ecology, low prices, the highest standard of living and safety. The country has a rich gastronomic history: it produces the best samples of beef and lamb, salmon and seafood, there are many endemic and rare varieties of fruits and vegetables that students of Le Cordon Bleu can use in their culinary experiments.

• Ottawa

There is only one school of Le Cordon Bleu in Canada, and it is in the bright and cosmopolitan Ottawa. Representatives of more than 70 nationalities and cultures live here permanently: an ideal ground for international cooperation, exchange of experience and cult national traditions.

There are several main specialties in Le Cordon Bleu:

• Culinary arts;
• Confectionery;
• Baking;
• The restaurant business and Management;
• Wine-making.

Having studied at Le Cordon Bleu, international student can receive the following stages of professional education:

• Diploma and the highest diploma;
• Certificate (cooks and confectioners of 3 levels - from primary to higher);
• Diploma of sommeliers.

Also, a variety of seminars and refresher courses, thematic short-term programs, useful for specialists of any level, are constantly held.

The training almost entirely consists of practical classes: students are constantly in kitchens, demonstration rooms, and sometimes on farms or markets, learning to choose the best ingredients for future masterpieces. The famous chefs, owners of Michelin stars, famous culinary historians and critics are engaged with the students, and the best of their students can get an internship in one of the Michelin restaurants.

In due time Le Cordon Bleu was finished by famous chefs and world famous culinary experts and adepts of gastronomy:

• James Peterson;
• Julia Child;
• Bruce and Eric Bromberg;
• Nancy Silverton;
• Nathalie Dupree.

Valentina Nikitina

Senior Marketing and Recruitment Manager at Kaplan Pathways with a focus on students from Russia and the CIS.

What are the most popular majors among students currently?

Business remains popular, but engineering and IT are quickly gaining ground. STEM fields are seen as advantageous not only for education but also for gaining professional experience, especially with the post-study work opportunities they offer. The pandemic has also sparked increased interest in biological and chemical sciences.

Subject list: Art, Baking & Pastry Arts, business, Business and management, gastronomy, Hotel and Restaurant Management, International Business, Restaurant service and kitchen, tourism
Activity list: culinary arts

The dates of training (the beginning of the courses), as well as the cost, depend on the chosen program.

Types of the certificate programs:

Culinary business (cook);

Confectionery;

Undergraduate course

One-year course Restaurant Management

Tuition fee already includes:

• Training on the selected course: theoretical + practical lessons, internships;
• Uniforms;
• The company certificate or diploma on successful completion of training.

Some services are paid additionally:

• Accommodation;
• Round trip air tickets;
• Transfer;
• Personal pocket expenses;
• Compulsory medical insurance;
• Visa fees and services, translation and certification, courier delivery of documents;
• Consular fee (paid at the Embassy).

• Guardianship services during the studies
• Student supervision