Quality training for future chefs
LE Cordon Bleu is considered by many to be the world’s premier culinary arts institute.
With over 120 years of teaching experience, the Le Cordon Bleu network has remained committed to providing a solid foundation in gastronomy, hospitality and management.
Graduates become part of a great tradition of excellence, earning credentials that will set them apart.
Kuala Lumpur, with its vibrant food scene, was selected as the location for Le Cordon Bleu Malaysia.
The diversity of Malaysia makes it a melting pot of culinary heritage and the distinctiveness of Malaysian food has given the nation the opportunity to become a culinary tourism destination in Asia.
As a world- renowned network of educational institutions, Le Cordon Bleu is dedicated to providing the highest level of culinary and hospitality instruction through world- class bachelor’s and master’s degrees.
Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin- starred restaurants pass on their knowledge and experience daily to their students.
Not just instructors, they are mentors providing lifelong inspiration and support to graduates.
They offer the most complete and comprehensive training in classic French culinary techniques available today.
Aspiring chefs receive many hands- on hours in state- of- the- art kitchens under the guidance of the world- class chefs.
Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts but also as a journalist, author, instructor, consultant or entrepreneur.
Le Cordon Bleu programmes start students on a journey of excellence, creativity, innovation and personal enrichment.
Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentiis, Gaston Acurio and Ming Tsai, just to name a few.
The great Julia Child, an American chef and TV personality and author of ‘ Mastering the Art of French Cooking’ was a graduate of Le Cordon Bleu too.
Le Cordon Bleu courses are up to date and industry- relevant.
With innovation and new technologies, Le Cordon Bleu continually adapts its academic programme to the future needs of the culinary, tourism and hospitality industries.
Le Cordon Bleu Malaysia is participating at the Star Education Fair 2016 in Penang held at the Subterranean Penang International Convention and Exhibition ( SPICE) Arena on March 5 and 6.
The education fair is from 11am to 7pm on both days. Admission to the fair is free.
Stop by and visit the Le Cordon Bleu Malaysia booth at No. C79 and C80 to learn about its courses and pathways for future success.
The institute's marketing team will be there to answer any enquiries.
Another option is to drop by the Le Cordon Bleu Malaysia office for more information or even book a campus tour at No. 5, Jalan Universiti, Bandar Sunway, 47500 Subang Jaya, Selangor.
You can also call 03- 632 1188, send a fax to 03- 5631 1133 or an email to malaysia@ cordonbleu. edu.
Alternatively, visit www. lecordonbleu. com. my for details.
( Top) A new intake of Le Cordon Bleu Malaysia students at their Orientation Day. ( Left pic) Students learning the craft of cooking in a state- of- theart kitchen.