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About Our Austin Culinary School Campus

About our Le Cordon Bleu Austin Campus - Texas Culinary Schools

Le Cordon Bleu College of Culinary Arts in Austin is an outgrowth of a chef-apprenticeship program organized by Ronald F. Boston back in 1981. The Austin culinary school began as the Le Chef College of Hospitality Careers before eventually being named Texas Culinary Academy in 1999.

Le Cordon Bleu College of Culinary Arts in Austin maintains a commitment to quality instruction, facilities, and student development that separates us from other Texas culinary schools.

Our culinary programs are designed to help the Texas cooking school students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries.

Each Texas cooking 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. The Austin, Texas culinary school curriculum includes important theoretical concepts and industry-relevant general education courses. Students also benefit from smaller class size in a creative, supportive community.

The faculty members at our cooking school in Austin have more than 500 years of combined experience in the food service industry. They are focused on helping our Texas culinary school graduates succeed in the exciting field of culinary arts.

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

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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, Texas cooking school graduates receive a specialized associate degree or certificate, and the coveted Le Cordon Bleu Diplôme.

 

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