For over a century, Le Cordon Bleu has grown to become a leading authority on culinary techniques, training and development. In 1984 Andre J. Cointreau, descendant of France eminent Cointreau and Remy-Martin families acquired Le Cordon Bleu. Under Mercier Cointreau's stewardship, Le Cordon Bleu has evolved from a Parisian culinary school to an international hospitality and Gastronomy network, with 30 schools in 15 countries that foster a unique muliti cultural environment with students coming from over 80 countries. Under his influence, Le Cordon Bleu has become one of the world's most prominent organisations, dedicated to culinary and hospitality curriculum excellence.

Le Cordon Bleu continues its rapid expansion. The development of  new courses such as our short Bakery course and our Barista course and our new Wine Studies Course. These courses have been designed for our current students, alumni and for the general public. For the professional developememt, our new class are the professional Thai Cuisine Course and our Professional Bakery Programme.   Le Cordon Bleu’s Master Chefs are dedicated to sharing the art of cuisine and patisserie with their students. With the majority coming from Michelin starred restaurants and hotels, Le Cordon Bleu Chefs travel the world engaged in master classed, demonstrations, festivals, and as jury at national and international culinary events.

Our Chefs teach to the highest caliber culinary curriculum and have earned numerous awards and distinctions including the prestigious Meilleur Ouvrier de France (MOF). The energy which our chefs put into our courses is the same that they encourage in our students. Whether you plan to move onto restaurants, journalism, food product development, or the numerous other fields, Le Cordon Bleu will give you the knowledge, techniques and encouragement to "Make Things Happens".