Le Cordon Bleu in Australia, part of the world-renowned Le Cordon Bleu School in Paris, is providing its most prized and cutting edge qualifications to service the needs of the international hospitality industry.

With over 26 schools in 15 countries, Le Cordon Bleu International has been seen, for over 100 years, as the most pre-eminent and highly respected name in the world of culinary arts training for the hotel and restaurant industry. Currently, Le Cordon Bleu International enjoys a student population of over 18,000 students comprising of 70 nationalities.

Le Cordon Bleu came to Australia in 1994, opening the Sydney Culinary Arts Institute with an aim to provide job ready graduates equipped with the coveted Le Cordon Bleu Grand Diplome 'Superieure' qualification. Today, Le Cordon Bleu also offers, in Adelaide and Sydney, an innovative two (2) year Culinary Diplome in Professional Culinary Management. The course offers comprehensive training in either cuisine or patisserie, underpinned with academic studies in the fundamentals of front line management - combined with six months work experience - this course is considered a world leader in culinary education.

The programs currently graduate over 500 students per year and service the burgeoning demand for innovative chefs across Australia and the world.

London is an exciting, vibrant, multicultural capital city like no other in the world. By living, studying and cooking in London you will be at the heart of a rich variety of international cuisine and lifestyles - it is quite simply the experience of a lifetime!

Monsieur André Cointreau, President of Le Cordon Bleu, recently named London as the gastronomic capital of the world for training chefs saying that "Chefs from London's Le Cordon Bleu Culinary Institute were sent to other Le Cordon Bleu Institutes around the world to assist in training over 18,000 students".

And now the City of London has been bestowed with the honour of being chosen to host the 2012 Olympic Games!

We promise that your stay in London will be a truly rewarding and memorable experience that will stay with you for the rest of your life. Le Cordon Bleu looks forward to making your dreams come true. Find out more about Le Cordon Bleu in London by exploring our website or contact us for further details.

For more than a hundred years, people around the world have looked to  Le Cordon Bleu for 'la crème de la crème' in professional training in the culinary arts. Graduates of Le Cordon Bleu become part of a great culinary tradition of excellence, with credentials that set them apart from the competition in a demanding and ever-changing professional environment.

Ottawa’s Le Cordon Bleu Paris Culinary Arts Institute was established in 1988. Originally founded as Eleanor's Cuisine Française, its first director was Eleanor Orser, a graduate of Le Cordon Bleu in Paris. With its bilingual voice and international flavour, Ottawa is the perfect multicultural environment for Le Cordon Bleu. Students from all over the world, representing more than 50 nationalities, find a common bond here in their love of fine food. They find the cross-cultural experience of studying at Le Cordon Bleu Paris in Ottawa to be highly rewarding in terms of both personal and professional growth.

Most of our students are interested in a career in the culinary arts – as a chef, caterer, restaurant manager, food critic, stylist or cookbook writer – but some are simply interested in acquiring the knowledge and skills that will bring them a lifetime of enjoyment.

Since the 16th century, the name Le Cordon Bleu has been synonymous with culinary excellence. In 1578, King Henry III of France created the exclusive knightly order, “l’Ordre du Saint Esprit” (The Order of the Holy Spirit), whose members became known as “Cordon Bleu” because of the broad blue ribbon they wore. The feasts that accompanied their ceremonies became legendary. By the 18th century, the term had become chiefly associated with superior cuisine.

 At the end of the 19th century, French journalist Marthe Distel began publishing a weekly magazine, “La Cuisinière Cordon Bleu,” which over the next 70 years became the basis of what is probably the most extensive recipe collection in the world. On January 14, 1896, recipes from the magazine were presented to the subscribers at the first culinary demonstration on an electric stove, thus marking the opening of the school Le Cordon Bleu Paris.