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Portland is a food hot bed, spawning many of the up and coming chefs, including some James Beard winners. The city is abundant with locally-grown produce and seafood from local fisheries. And the region is #3 in the nation in the number of wineries. Its winemakers are world class, and their wine is unpretentious. Portland also has a lot to offer in the way of art-house cinemas; performance spaces and galleries; brewpubs, food carts, and coffee shops; green spaces and gardens – and an independent music scene that embraces everything from indy to electronic. Portland has an outstanding transit system that makes it easy to get around – but one of the best ways to explore this eco-conscious community is on foot or bicycle. And within an hour, there are rugged beaches where you can surf or fish for fresh Northwestern salmon, or set out in the other direction for phenomenal windsurfing and year-round snowboarding and skiing.
Find out more about this city's attractions and notable chefs by clicking on any of the options listed below.
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*Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
Program offerings may vary by campus. Not all programs are available to residents of all states. Credits earned at Le Cordon Bleu are unlikely to transfer externally, but Le Cordon Bleu credits will transfer within Le Cordon Bleu if you choose to continue on and pursue a higher degree program with us.
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