Le Cordon Bleu 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 continally 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 rt 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 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 leaders, they are tomorrow mentors.

封銷線青斑廚師’ S角色有年教育領導人在意志最前方好客產業，是我們恆定的使命。 接近工作以我們的產業凝視封銷線青斑廚師continally努力適應現在和未來需要。 我們切開是成功的在擴大教室實驗通過加法支撐材料這樣有網上書，數字式工具和學會。 通過我們的合作以其他領導在美食術、文化和教育和通過我們強咨詢和准許，節目，我們是適應我們的專門技術的銀魚所有需要，并且要求有經常改變的產業。

經營的唯一的烹飪機關有五金剛石恢復

封銷線青斑廚師不是一維的在我們的使命。 我們的哲學根據一生存”法國“藝術，藝術客廳。 這是份額每文化，并且什麼國際上好客產業努力維護和支持。 法國裁減有強的歷史以名字Escoffier和Bocuse，雖則被分離有世紀，繼續啟發，并且幫助指揮我們的未來。 今天’ S院長沒有将避開正義年藝術家，目標必須處理，有化學家，有買賣人，年承包商。 切開是基石美食術的挑戰為他們是如何成功地適應現代要求，當尊敬和維護傳統時。 封銷線青斑廚師教學方法看待傳統Auguste Escoffier，父親法語廚師，通過Henri保羅Pellaprat， geneaology這傳統連續通過像到風俗從超過70個國家的我們的學生。 他們明天是’ S領導，他們明天是’ S輔導者。