Le Cordon Bleu’s role as an educational leader at the forefront of the hospitality industry, has been our constant mission.  Working closely with our industry peers Le Cordon Bleu continually strives to meet current and future needs.  We have been successful at extending the classroom experience through the addition of support materials such as books, digital tools and on-line learning.  Through our partnerships with other leaders in gastronomy, culture and education, and through our strong consulting and licensing, programs, we are able to adapt our expertise to any need and demands of a constantly changing industry. 

 The only Culinary Institution to operate a Five Diamond Restaurant

Le Cordon Bleu is not one- dimensional in our mission.  Our philosophy is based on the French “Art de Vivre”, the art of living.  This is part of every culture and what the internationally hospitality industry strives to uphold and support.   The French have a strong history with the names of Escoffier and Bocuse, though separated by a century, continue to inspire and help direct our future.  Today’s chef is no longer just an artist, but a manager, a chemist, a businessperson, an entrepreneur.  The challenge for them is how to successfully adapt to modern demands while respecting and maintaining the traditions that have been the cornerstone of gastronomy.  Le Cordon Bleu  teaching approach respects the traditions of Auguste Escoffier, the father of French cuisine, through Henri-Paul Pellaprat, the geneaology of this tradition continues through our students who come to us from more than 70 countries.  They are tomorrow’s leaders, they are tomorrow’s mentors.