This year, Le Cordon Bleu marks 130 years of excellence in education. It will be holding celebrations both locally and internationally and in the company of its partners, Le Cordon Bleu Master Chefs, alumni and new students.
In 2025, Le Cordon Bleu will propose many international and local surprises, with new professional programs but also continuing education, gourmet short courses and masterclasses, numerous culinary experiences and limited-edition products to be discovered at La Boutique.
The school maintains its global presence with 35 schools in more than 20 countries, training more than 20,000 students of more than 100 different nationalities every year.
Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu Magazine, Marthe Distel. On October 15, 1895 the first cooking demonstration ever was held on an electric stove staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school.
From this point on, the international reputation of Le Cordon Bleu spread swiftly. Great chefs came to the school to teach students, further contributing to the world-renowned reputation of the school. As a result, students from a variety of countries enrolled in classes as well as distinguished figures including Julia Child in 1950.
Le Cordon Bleu New Zealand was established in 2012 as a state-of-the-art cooking school, with a team of French trained chef tutors and equipment and facilities. Approximately 200 students from 23 countries attend the Wellington based school.
