Le Cordon Bleu Important Information
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Welcome Message from Le Cordon Bleu College of Culinary Arts

Culinary College: Welcome to Le Cordon Bleu College of Culinary Arts

Message from the Master Chef

 

It’s a new decade and a new opportunity to nourish the creative passions of our culinary college students. At Le Cordon Bleu, we recognize that our students need more than a well-rounded education in order to pursue success in today’s competitive world. They desire the sense of accomplishment that comes through constant practice, refinement and exposure to new experiences.

Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Each year, over 20,000 students who attend one of the Le Cordon Bleu family of schools receive hands-on training and unrivalled experiences in culinary arts, pâtisserie and baking arts, and hospitality & restaurant management. Our philosophy of pursuing excellence is one that remains strong. Whether you plan to move on to restaurants, hotels or other venues in the hospitality and foodservice industry, Le Cordon Bleu will encourage you to strive for your best, so that you can follow your passion towards achieving whatever you set out to do.

Le Cordon Bleu College for Culinary Arts fosters a unique multi-cultural and educational environment, encouraging you to learn and grow in the lessons you undertake in the fundamentals of classical cooking. It is our privilege to be able to give students from all walks of life the opportunity to overcome your toughest challenges and embrace your creative passion, while working alongside our dedicated professional chefs. We’re delighted to provide an environment that encourages culinary college students with unparalleled facilities and with a focus on your ability to pursue great things upon graduation.

We invite you to share our knowledge and look forward to working with you as you learn the way and explore where your passion can take you.

Edward G. Leonard, CMC, AAC
Vice President, Le Cordon Bleu
Executive Chef, Technique Restaurants

 

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