The Las Vegas Strip is adding another culinary heavyweight to its roster that will provide guests of The Venetian Las Vegas the rare opportunity to don a chef’s jacket and learn from the best. Today, Le Cordon Bleu College of Culinary Arts and The Venetian Las Vegas announced their alliance to bring the Le Cordon Bleu - Bleu Ribbon Kitchen program to guests of The Venetian’s Carnevale summer festival.

Designed to offer passionate foodies the chance to learn from professional Le Cordon Bleu chefs, the Bleu Ribbon Kitchen program provides hands-on workshops focused on a range of culinary cuisines and techniques. From a Taste of Northern Italy to Sushi Making and Steak House at Home, guests can enhance their skills and be able to recreate great meals at home.

“The Le Cordon Bleu - Bleu Ribbon Kitchen workshops allow Venetian guests to not only indulge their passion for food, but also hone their cooking skills,” said Laura Lyons, Director Consumer Education at Le Cordon Bleu. “The Venetian and The Palazzo are known as culinary capitals of Las Vegas. From Wolfgang Puck’s CUT to Mario Batali’s Carnevino and Thomas Keller’s Bouchon, we’re looking forward to adding the Le Cordon Bleu name to this collection of exceptional culinary establishments during the summer festival.”

As the number one culinary educator in North America*, Le Cordon Bleu will offer Bleu Ribbon Kitchen students a glimpse into the experience of being a bona fide culinary student. Taking place in the Venetian’s professional kitchens, Bleu Ribbon Kitchen students will enjoy a culinary experience fit for those looking to improve their skills and others who want to explore their culinary passion. The session will begin with a short introduction from their chef instructor before diving into hands-on activities held in a professional kitchen. At the end of each class, students will enjoy the lunch they prepared. To further experience the class theme, the dining experts at The Venetian will provide guests with dining and serving recommendations specific to the class topic.

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