Welcome to Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul

Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, MN is situated in a vibrant region praised by The New York Times* for its restaurant scene. Building on over 100 years of tradition, Le Cordon Bleu provides career-focused training in the culinary arts and pâtisserie and baking. At our Minnesota culinary school, you can learn the way to prepare for a career creative future that’s anything but ordinary.

Learn the Way to the Culinary Arts

Our Minneapolis/St. Paul campus provides a creative and supportive atmosphere that simulates the culinary world. In this immersive environment, you’ll work in industry-equipped kitchens, using fine ingredients and commercial-grade tools. You’ll train alongside masters of the craft who share their real-world experience − and encourage you to develop your creativity. These professional chef instructors teach classic foundational techniques and innovations essential to any style of cuisine. Through a methodology of demonstration followed by hands-on application, you can develop new skills and the confidence to continue your journey to a world of culinary possibilities.

Practice and Perfect Your Skills through Real-World Experience

You’ll gain valuable experience in both back-of-the-house and front-of-the-house roles as you practice your skills in a simulated restaurant environment. Towards completion of your Minnesota culinary training, you’ll perfect your skills in real-world externship, under the mentorship of culinary or hospitality establishment professionals.

Graduate Ready to Join a Growing Profession

The restaurant industry now employs nearly 13 million people and, according to the National Restaurant Association, is expected to add two million jobs over the next decade*. Through our immersive approach, you’ll learn the way to prepare for the next step of your journey to a culinary future. By the time you graduate, you can be ready to pursue a wide variety of culinary positions or to hone your skills and advance your career in the culinary, hospitality and foodservice industries.

*The New York Times – April 29, 2007.
**http://www.restaurant.org/research/ind_glance.cfm