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Since 1895, Le Cordon Bleu has taught home cooks and culinary professionals to approach cooking with the cuisine and pastry techniques that have been perfected and codified in France over the last 500 years. Once these skills are mastered, any recipe from any world cuisine can be prepared successfully and presented attractively. Continual practice under the supervision of seasoned Master Chefs is the most effective path to this achievement.
While these techniques remain largely unchanged throughout history, evolving needs and tastes often lead to the incorporation of new ingredients and methods into the existing standards. The multi-cultural environments at the Le Cordon Bleu schools, as well as our Chefs' exposure to other international professionals in their travels, allow both students and instructors to expand their culinary and gastronomic horizons.
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