Le Cordon Bleu Paris (reviews)

The chef instructors and curriculum are unbeatable. In my professional career I have gotten to witness the quality of students coming out of many culinary schools and absolutely none of them beat the quality of a Cordon Bleu Alumnus. The emphasis on precision and quality is unmatched, and the teachers are super knowledgeable, approachable, and wonderful to work with.

Good afternoon. I have always been very well treated and supported by the school, and I truly have nothing to complain about. My time as a student was very enriching — I asked questions, attended 100% of my classes, and I still benefit from this training today.

Thanks!
Larissa Lira Bitencourtt

Le Cordon Bleu is an internationally renowned institute and the branch in Paris being the first branch, it is the best.
All the instructors are extremely friendly and have years of experience to share from. It is the best for international students and the almuni network is retained for years on end.

Le Cordon Bleu ensures that each student graduates with perfect skills in the hospitality field, may be pastry or culinary or gastronomy. It also provides students with internships for work integrated learning and encourages then towards job opportunities in luxury organizations.

Studying at Le Cordon Bleu has been an experience of a lifetime. I have learnt a lot from the best chef instructors Sydney has to offer. The state of the art classrooms and kitchens have helped us in learning the basics as well as advanced aspects of cuisine. The course also covers various other subjects that help a lot in the hospitality industry. It is simply the best.

I really enjoyed my time at LCB! I’ve found that my skills when I entered the work force were much higher than others. I think though there was a big portion missing in recipe development and composition. True- we did learn it through memorizing the recipes, but we really were missing classes on how different ingredients affect the final textures.. how you can change them… etc. That I still am not an expert in .. and I create recipes! Ouf! Also, I don’t know if you still do a month of sugar work… but that really wasn’t necessary and should be either cut or minimized to just 2 lessons. It’s such a niche skill to know that I would have really preferred more technical skills. I loved the old location. The “rumors” I’m getting about the new location are that it’s not as good, unfortunately – that i’s become more of a money focused/marketing machine. I really hope that this image can be fixed as I love LCB and enjoyed my time there! Oh also – there should be more help for students to get jobs and featuring old students accomplishments – from cookbook launches to new bakeries so that current and old students can support them.

Le Cordon Bleu, Paris is one of the most iconic culinary schools in the world. French culinary techniques are taught at the school, I am doing a culinary arts diploma at the school. chef’s that worked at different Michelin star restaurants will train the students to attain their culinary goals. They are affiliated with world-class companies to provide wonderful career opportunities. The learning experience has been extraordinary and meeting people from different parts of the world will be fascinating.