About Le Cordon Bleu College of Culinary Arts in Boston
Culinary School in Massachusetts
Le Cordon Bleu College of Culinary Arts in Boston was established in 2007 to bring a renowned culinary curriculum to the Boston metropolitan area.
Our culinary programs are designed to help cooking school students pursue their passions and prepare them for professional opportunities in the international culinary and hospitality industries.
Each Massachusetts culinary school student receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on, practical application.
Curriculum includes important theoretical concepts and industry-relevant general education courses. Cooking school students also benefit from smaller class size in a creative, supportive community.
As a testament to their accomplishment, our Massachusetts culinary school graduates receive the coveted Le Cordon Bleu Diplôme.
Contact us today to learn more about culinary school education at Le Cordon Bleu College of Culinary Arts in Boston or apply online!
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The Campus
Located in a convenient urban setting in Cambridge, Massachusetts, the cooking school campus of Le Cordon Bleu College of Culinary Arts in Boston occupies approximately 70,000 square feet in what's known historically as The Athenaeum Press Building. Here, culinary school students will find:
The Massachusetts culinary school campus is adjacent to major thoroughfares and accessible from all parts of the Boston metropolitan area. Affordable housing, public transportation, and nearby shopping malls enable students to live, commute, and work nearby.
About Le Cordon Bleu
Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement-qualities meticulously nurtured by the school.
Le Cordon Bleu was founded as a cooking school in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.
The awarded medallion, called the Cross of the Holy Spirit, was suspended from a blue ribbon, or Le Cordon Bleu.
At the end of the 19th century, a collection of recipes called "La Cuisinière Cordon Bleu" was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.
The school's reputation spread fast, both in France and internationally. Since then, culinary school students throughout the world have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.
As a testament to their accomplishment, Boston, Massachusetts culinary school graduates receive a specialized associate degree and the coveted Le Cordon Bleu Diplôme.