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Message from the Office of the President

A Message from the President of Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, MN

Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul

Imagine yourself working in the culinary, cooking or hospitality industry; an industry characterized by passion, creativity, drive and determination.

Now, don’t just imagine it. Make it a reality at Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, Minnesota, where we combine the classic culinary curriculum of Le Cordon Bleu with modern American technology and training.

You’ll train in our Minneapolis culinary school with experienced and supportive chef instructors, faculty, and staff in our Minnesota culinary school. Our broad and challenging hands-on curriculum draws on Le Cordon Bleu's century-old tradition of immersion in the culinary, cooking and hospitality world and instruction that emphasizes demonstration followed by practical application. By studying this curriculum at our Minnesota culinary school, you will have the opportunity to learn the culinary arts skills you need effectively and efficiently so that when you complete the program, you’ll be prepared to pursue a career in the culinary or hospitality industry. You’ll find that our dedicated career services department will be an invaluable aid for your search to find career opportunities.

To put it simply, our only purpose is to help you reach your career goals and to learn high levels of cooking and culinary artistry. We are a student-centered culinary arts school, and we’re very proud of that commitment.

What’s more, we offer a great location for a culinary school in Minnesota. Our campus is comprised of three buildings in Mendota Heights, Minnesota — right near the Mall of America and the Minneapolis/St. Paul International Airport. Aside from these conveniences, the “Land of 10,000 Lakes” offers year-round outdoor recreational activities, urban living with world-class museums and theaters, and a dining scene that takes advantage of local, freshwater fish and produce.

I hope you’ll join us at Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul. Together, we can work toward fulfilling your goal of becoming a culinary professional.

Sincerely,
Kevin L. Sanderson
President
Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul

Find out more about our culinary programs and why you should choose Le Cordon Bleu trainingContact us for more information or to apply now.

 

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