From advanced knife skills and new cooking techniques to the art of entertaining and everything in between, Le Cordon Bleu College of Culinary Arts has taught the best in the industry for more than 100 years. Today, Le Cordon Bleu, the number one culinary educator*, launches
Bleu Ribbon Kitchen
to give a taste of its renowned experience to passionate food enthusiasts across the country.
Le Cordon Bleu Chef Instructor Mark Levasseur teaches foundational cooking techniques in the new Le Cordon Bleu-Bleu Ribbon Kitchen cooking classes for culinary enthusiasts. (Photo: Business Wire)
The new Le Cordon Bleu-Bleu Ribbon Kitchen workshops offer students a chance to step inside the professional Le Cordon Bleu kitchens and learn from the same pros who train today’s students. Designed specifically for fervent foodies, Bleu Ribbon Kitchen workshops feature a hands-on learning experience taught by professional Le Cordon Bleu chef instructors that allows students to take their cooking skills to the next level.
“Le Cordon Bleu-Bleu Ribbon Kitchen opens the door to food lovers and culinary enthusiasts who are hungry to improve their skills in the kitchen,” said Laura Lyons, Le Cordon Bleu’s Director of Consumer Education. “The programs give home chefs a taste of what it’s like to be a professional culinary student, so they can learn new techniques to use when cooking for family and friends.”
From home cooks looking to brush up on the basics to foodies who want to impress dinner party guests, Bleu Ribbon Kitchen offers a wide variety of unique programming. With one- to five-day workshops focused on a variety of topics, Bleu Ribbon Kitchen has a class to satisfy any foodie’s appetite. A sampling of workshop topics include:
- Techniques I
- A Taste of Northern Italy
- A Taste of French Bistro
- Cake Decorating
- Artisan Breads
Available at 11 Le Cordon Bleu campuses, Bleu Ribbon Kitchen offers the chance to explore specialized cuisine in cities across the country. Each workshop will provide students with an array of tips and techniques to ensure students can replicate the meals long after the classes end.