Le Cordon Bleu Important Information
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About Our Cooking School in Atlanta, Georgia

Our Cooking and Culinary Arts School in Atlanta, Georgia.

Le Cordon Bleu College of Culinary Arts in Atlanta is a branch campus of Le Cordon Bleu College of Culinary Arts in Portland, which was established in 1983 to meet the growing demand for professionally trained chefs. In 1999, the college began its partnership with Le Cordon Bleu.

Our culinary school 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 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. Our cooking school curriculum includes important theoretical concepts and industry-relevant general education courses. Students at our Atlanta cooking school also benefit from smaller class size in a creative, supportive community.

No other Atlanta-based culinary arts program offers the combination of a commitment to excellence, classical cooking techniques, industry current kitchen facilities, and the coveted Le Cordon Bleu Diplôme.

Contact us today to learn more about a Georgia culinary school education at Le Cordon Bleu College of Culinary Arts in Atlanta or apply online!

Click here to make plans to visit our school.

About Le Cordon Bleu – Culinary Arts & Cooking School

Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts school 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 cooking 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 or certificate, and the coveted Le Cordon Bleu Culinary Diplôme.

 

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