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Reviews, get directions and contact details for Le Cordon Bleu

Le Cordon Bleu

About

Leading school in Culinary Arts, Wine and Management.

Story

Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs.

Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor’s and Master’s degrees in business that focus on the demands of a growing international hospitality industry.

Through our international faculty of our Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning.

Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

Mission

Building on over a century of tradition and excellence, the Le Cordon Bleu network is committed to innovation and best practice in Gastronomy, Hospitality and Management and honours its commitments through an expanding international network of teaching, learning and research conducted in conjunction with the development of products and services. While being an independent entity, the Le Cordon Bleu network also works collaboratively with industry, training and university partners to ensure rigor, relevance and exemplary enterprise.

* Surround Yourself with Traditions of Excellence

Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute.

With over 100 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

* Learn from our Distinguished Faculty

Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

* Receive A World Class Education

Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

Responding to the needs of its students and the industry, Le Cordon Bleu has developed bachelor, master and MBA degree programs for the hospitality, tourism and restaurant sectors that will prepare you for your career.

* Earn a Great Career

Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as a journalist, author, instructor, consultant or entrepreneur.

* Be A Part of Our Alumni Network

Le Cordon Bleu programs start students on a journey that inspires excellence, creativity, innovation and personal enrichment allowing them to embark on to successful careers or personal pursuits.

Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentiis, Gaston Acurio and Ming Tsai just to name a few.

* Meets the Needs of Tomorrow’s Culinary and Hospitality Industry

Le Cordon Bleu courses are up-to-date and industry relevant. With innovation and new technologies, Le Cordon Bleu continually adapts its academic programs to the future needs of culinary, tourism and hospitality industries.

Products

Discover Le Cordon Bleu online boutique, a show case for the French art of fine living http://cordonbleu-boutique.com/

Address: 15 Bloomsbury Square , London WC1A 2LS, XGL, GB
Phone: 020 7400 3900
ude.uelbnodroc@nodnol
State: XGL
City: London
Zip Code: WC1A 2LS

opening times

Monday: 07:00-19:00
Tuesday: 07:00-19:00
Wednesday: 07:00-19:00
Thursday: 07:00-19:00
Friday: 07:00-19:00


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Reviews
I’ve just completed the four day cuisine techniques course. The course explores lots of different techniques through the preparation of two major dishes per day. Chefs Colin, Anthony and Sebastian were incredibly knowledgeable, experienced and professional in how they delivered the information. A wonderful blend of learning with a good dose of humour. A fabulous way to take your kitchen skills to the next level. I’d highly recommend this course.
Read a lot of good reviews about this place so thought to give it a try. We arrived early in the morning to a room full of very noisy pastry students chatting, shouting, and laughing, which made the place very unpleasant to enjoy breakfast. These students were completely oblivious about the customers coming into the shop. This well-known institute might also need to train their students to be mindful about running a business. The croissants were good, but the coffee was average. Recommend coming after the noisy students are off to their course.
The Le Cordon Bleu Cafe is a good place to rest your feet & enjoy a cup of coffee after visiting the British Museum. The blue berry pastry is very tasty - would definitely been better if it’s just out from the oven! Friendly Service too.
Cheese and wine pairing event was nice, there were 6 kinds of cheese and 6 kinds of wine. The sommelier was a bit late and overall we only tried the first pair at the end of the first hour and therefore had to rush a little bit in the second hour to try the rest of the pairs. The sommelier told us a lot of information about the cheese and wine and it was great that he had a screen where he could Google and show us some pictures. There were no extraordinary pairings but I liked most of the cheese and a couple of wines. The building and room itself were a bit old-fashioned while they present themselves as the state of the art building
They treated their students abhorrently, showing discrimination and offering no support during my most difficult times. Their response to any issue was always, 'It's not within our policy,' devoid of any empathy. Despite claiming to be considerate, their actions were solely profit-driven, lacking humanity. I'm relieved to have severed ties with this institute. If anyone is considering joining, feel free to reach out—I'll paint a truthful picture of what you might encounter.
I have not gotten coffee here yet, but the tiramisu is a favorite of mine, and it’s consistently fabulous every time I’ve gotten it. Got an oyster mushroom sandwich there yesterday served hot, with some kind of cheese, and I believe a pistachio pesto and it was absolutely amazing.
Teaching chefs have abundance of working experience, but administration processes are poor. Teaching chefs, invigilators and the exam board and essentially the same people with no transparency provided on how the exam was conducted and marked. Admin staffs are slow to respond. More to be shared.
Really enjoyed the vacation to London And the short course I took was I was there. Now I prepared French Inspired Southern dishes. Creamed Collards with a subtle hint of shaved Parmesan cheese.
The Tastes of Asia course was lots of fun, & terrific number of tips & techniques that reasly improve your cooking! Chef Marco & Chef Colin were brilliant!
I had the full experience of both worlds, but it left me in a long state of turmoil in its aftertaste. I was drawn in by the movies and posters, but I kept questioning myself,"How is this going to help me?" along the way. I feel that I should have put more weight on the bad reviews. If you understand Chinese, please do research on YouTube. chefchouchou did a very apt video on the experience in le cordon bleu. It sums it up pretty much and explains why the school is not available in some places. Feel bad for other chefs like me, as the experience was not entirely bad, but we really don't have a good experience. There can be some very nice people around, but it can't compensate enough. It feels like an expensive bag that can be really difficult to get rid of. So, really really do reconsider your options before coming here. And please do more research.
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