University description (as per official university website)
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America combines classical French techniques with modern American technology. Le Cordon Bleu (French for "blue ribbon") was founded as a culinary institute in Paris in 1895. In the late 1800s, a collection of recipes called La Cuisiniere Cordon Bleu were published with much fanfare. The book's success inspired the publisher to open a cooking school with the Cordon Bleu designation. The school is now the largest educational institution for hospitality management and culinary arts in the world, serving over 20,000 students annually in over 25 schools in five continents.
The schools provides curriculum that prepare students for professional entry- to mid-level opportunities in the food service and hospitality industry by providing personalized, hands-on training in the classic and modern culinary arts. Le Cordon Bleu Schools have programs that include Culinary Arts, Patisserie and Baking Arts, and Hospitality and Restaurant Management. Schools provide an array of Certificate and Associate Degree, the offerings vary by campus.
Each school strives to create an innovative environment that focuses on a student's educational and personal development and inspires them to realize their creative potential.
A Tradition of Culinary Excellence
The Le Cordon Bleu story is legendary – beginning with Marthe Distel’s famous culinary journal “La Cuisiniere Cordon Bleu,” French cuisine’s central reference point and largest recipe catalogue. The immediate success of Distel’s journal inspired the opening – in Paris later that same year – of the first Le Cordon Bleu culinary school. Since that day over a century ago, the Le Cordon Bleu program has trained generations of accomplished chefs.
A new chapter of the Le Cordon Bleu story was opened with Le Cordon Bleu Schools North America. This partnership makes the world-renowned culinary expertise of Le Cordon Bleu available to more aspiring chefs than ever.
You’ll be immersed in the culinary/hospitality world with other passionate students learning first-hand alongside professional chef instructors in a creative and supportive environment. At Le Cordon Bleu Schools North America, you’ll be taught the specialized skills and techniques to pursue your dream of a professional culinary career.
A Rewarding Career
From there, who knows how far you can go in your culinary career. Today could be the first step on that path. We look forward to helping you pursue your future.
As a student at Western Culinary Institute you can pursue your passion while living in one of the most stunningly beautiful cities in America – Portland, Oregon – in the Pacific Northwest.
This city, surrounded by rivers, mountains and lush verdant hills, offers a striking backdrop for our culinary institute. You’ll find vibrant restaurants, entertainment, art and shopping that can rival the most beautiful places in America. And its enviable location near magnificent beaches, ski resorts, and some of America's most spectacular areas, makes it an outdoor lover's paradise.
Gourmet magazine called Oregon "the next Napa. It's the Burgundy of America, rich in produce, laden with seafood, and blessed with fabulous wines. Chefs love it. This port city draws from an extraordinary natural larder—in the forests and in the mountains there are mushrooms and berries beyond imagining."
In fact, Oregon's wine country is one of the state's blossoming attractions. Wineries within an hour of downtown and throughout the state offer distinct blends as well as award-winning Pinot Noirs, Chardonnays, and Rieslings.
Oregonians also are progressively dedicated to local agriculture, sustainable practices, and using local resources whenever possible.