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Le Cordon Bleu Today

Today Le Cordon Bleu is the worldwide leader in Culniary Education. It encompasses 22 international schools in 12 countries, attended by more than 12,000 students.

The Master Chefs of Le Cordon Bleu, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions, pass on their expertise each year to students from more than 70 countries. They teach the techniques and methods of cuisine, pastry and bread baking which have been codified in France over the last 500 years, and which are applicable to any world cuisine.

In nine months, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; the international passport to a great career. Most recently Le Cordon Bleu International has launched Associate Degree and Diploma courses in Restaurant and Hospitality Business that are accredited in North and South America, and in Australia the Bachelor and MBA degrees in International Hotel and Resort Management and Master of Arts in Gastronomy.

Restaurants, bakeries and coffee shops have been developed under the Le Cordon Bleu trademark. Le Cordon Bleu is also often solicited as an advisory consultant to companies such as cruise lines and culinary product manufacturers. Each year, Le Cordon Bleu participates in more than 50 international events such as festivals, professional conferences and competition juries. Le Cordon Bleu is an equally active member in culinary and cultural associations like the Alliance Française of Paris (where it sits on the Administrative Council), the Chaîne des Rôtisseurs, the IACP (International Association of Culinary Professionals) and several others.

Since its inception, Le Cordon Bleu has published cookbooks for amateurs and professionals. Its most recent series, the "Le Cordon Bleu Home Collection", was translated into 17 languages. Sales have reached more than 6 million copies, of which nearly one million were the French language editions.