About Le Cordon Bleu Institute of Culinary Arts in Pittsburgh
Founded in 1986 as a branch campus of The Sawyer School, Le Cordon Bleu Institute of Culinary Arts in Pittsburgh became well known in Pittsburgh and beyond for its quality, and hands-on culinary education, and it attracted students from across the United States.
In 2002, we partnered with Le Cordon Bleu, creating a combination of the finest in European and North American culinary arts training programs. Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, operates with the same high standards established upon its founding.
Our culinary programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries.
Each 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 application. Curriculum includes important theoretical concepts, practical application, and industry-relevant general education courses. Students also benefit from smaller class size in a creative, supportive community.
Contact us today to learn more about culinary education at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh or apply online!
Our Campus
Located in convenient and vibrant downtown Pittsburgh, our facilities include fully equipped, industry-current culinary and pastry training kitchens with lecture and demonstration spaces. Our campus includes many other benefits and amenities:
- A food service library featuring approximately 5,000 research materials
- A computer lab
- CECybrary, a virtual library featuring books, articles, and other digital materials
- A student portal to access grades, class schedules, account balances, and more
- Our S.T.A.R. program, which provides each student with a dedicated faculty advisor for one-on-one academic guidance
- A peer-tutoring service and mentor program
- Student clubs, culinary competitions, and lectures by local and celebrity chefs
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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, 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, graduates receive a specialized associate degree and the coveted Le Cordon Bleu Diplôme.