For aspiring chefs, pastry chefs, and hospitality professionals across the globe, Le Cordon Bleu represents something more than just culinary education. It’s a legacy. A globally renowned institution where classical French culinary techniques meet modern innovation—and where raw ambition is transformed into refined expertise.
Founded in Paris in 1895, Le Cordon Bleu has grown into an international network of over 35 schools in 20 countries, including its flagship London campus, located in the heart of Bloomsbury. The school offers a wide range of diploma and degree programmes in cuisine, patisserie, plant-based culinary arts, wine and beverage management, and hospitality business.
What sets Le Cordon Bleu apart is its uncompromising commitment to excellence. Every course—whether short or long—combines hands-on experience with academic rigour. Under the guidance of some of the world’s most decorated chefs and industry professionals, students gain not just technical proficiency, but the creativity, discipline and confidence to thrive in any kitchen or leadership setting.
Many of the world’s leading chefs, restaurateurs and entrepreneurs count Le Cordon Bleu among their formative experiences. But whether your ambition is to lead a Michelin-starred brigade, develop the next global food brand or simply master the perfect croissant, the foundation built here is one of precision, artistry and global relevance.
The London campus also offers opportunities for culinary enthusiasts outside the professional sphere. From wine tasting workshops to gourmet short courses, it’s a place where passion is nurtured at every level.
A Le Cordon Bleu education is more than a qualification—it’s a passport to a world of opportunity. Graduates leave not only with skills but with the confidence and network to make their mark in the world of gastronomy and hospitality.
Visit cordonbleu.edu/london to explore courses and open day opportunities.
