Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement—qualities meticulously nurtured by the school.

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Le Cordon Bleu was founded as a culinary institute in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.

The awarded medallion, called the Cross of the Holy Spirit, was suspended from a blue ribbon (Le Cordon Blue).

At the end of the 19th century, a collection of recipes called La Cuisiniere Cordon Bleu was published to much acclaim. The book's success prompted its publisher to open a culinary school with the Cordon Bleu designation.

The school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the Le Cordon Bleu Culinary Arts.

Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.

Le Cordon Bleu College of Culinary Arts in Las Vegas was established in January 2003 to bring a renowned culinary curriculum to a city with a booming hospitality industry.

The school represents a union of some of the finest European and North American culinary arts training programs available today.

The result is a quality institution that offers a comprehensive, challenging, hands-on education and can give students the skills they need to excel in the culinary world.

As a testament to their accomplishment, graduates receive the coveted Le Cordon Bleu Diplôme in addition to an Associate of Occupational Science Degree.

To learn more about culinary arts careers and Le Cordon Bleu, contact us through our Web-site form.

Learn more about Las Vegas and our on-site, student-run restaurant, Café Bleu.

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