About Le Cordon Bleu College of Culinary Arts in Boston

About Lcb Boston

Le Cordon Bleu College of Culinary Arts in Boston was established in 2007 to bring a renowned culinary curriculum to the Boston metropolitan area.

Our culinary programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary 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, practical application.

Curriculum includes important theoretical concepts and industry-relevant general education courses. Students also benefit from smaller class size in a creative, supportive community.

As a testament to their accomplishment, graduates receive the coveted Le Cordon Bleu Diplôme.

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

Click here to make plans to visit our school.

The Campus
Located in a convenient urban setting in Cambridge, Massachusetts, the campus of Le Cordon Bleu College of Culinary Arts in Boston occupies approximately 70,000 square feet in what's known historically as The Athenaeum Press Building. Here, students will find:

  • Classrooms with both lecture spaces and instructional kitchens—designed to facilitate interaction between students and instructors
  • Kitchens equipped with stoves, ovens, and a wide range of small wares, along with food storage facilities that reflect those found in the industry
  • An expansive library featuring books, CD-ROMs, an assortment of current periodicals, videos of faculty demonstrations and lectures, and other reference materials to supplement the program
  • Computer labs with access to the Internet and CECybrary, an Internet-based electronic library featuring full-text journals, books, and reference materials A full-service, student-staffed fine dining restaurant
  • A student bookstore that sells books, uniforms, cutlery, small appliances, kitchen accessories, and logo clothing and supplies
  • Admissions, academic, and administrative staff offices

The campus is adjacent to major thoroughfares and accessible from all parts of the Boston metropolitan area. Affordable housing, public transportation, and nearby shopping malls enable students to live, commute, and work nearby.

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.

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