Long before it became one of the world’s most respected culinary institutions, ‘cordon bleu’ had already entered the language as a byword for exceptional cooking. For more than 130 years, Le Cordon Bleu has honoured that heritage, with traditional French cookery techniques remaining at the heart of its teaching. Yet the school continues to evolve to reflect the changing world of food, from culinary innovation and nutrition to plant-based cuisine and hospitality leadership.
Founded in Paris in 1895, Le Cordon Bleu has grown from its French roots into one of the world’s most respected culinary institutions. The London institute followed in 1931, opening under the direction of Rosemary Hume and Dione Lucas and bringing its distinctive approach to one of the world’s great gastronomic capitals.
Today, Le Cordon Bleu London offers students the opportunity to immerse themselves in a city where centuries of culinary tradition meet a vibrant culture of innovation. It is an ethos that has shaped the institute from the very beginning – respecting classical techniques while continually exploring what is possible in the culinary arts.
That philosophy was showcased on a national stage in 1953, when Le Cordon Bleu London was tasked with preparing the Coronation Luncheon for Queen Elizabeth II. Rosemary Hume and her students created Poulet Reine Elizabeth – a recipe now widely known as Coronation Chicken. While today it is most familiar as a sandwich filling or salad dish, at the time it represented a refined and modern approach to cooking. Its ingredients were considered remarkable for the era, with many only just becoming available as Britain was still emerging from the restrictions of post-war rationing.
This ability to balance respect for tradition with a willingness to embrace change remains central to Le Cordon Bleu today, continuing to inspire its approach to culinary education more than 70 years after that historic luncheon.
Changing appetites
The way we eat continues to evolve. Today’s diners are increasingly interested not only in flavour and presentation, but also in the story behind their food, from nutrition and sustainability to plant-based ingredients and accommodating different dietary requirements. For chefs and hospitality professionals, this changing landscape demands a broader understanding of nutrition, science and consumer expectations.
Recognising these shifts, Le Cordon Bleu continues to expand its curriculum beyond classical technique, creating programmes designed to equip students with the knowledge and skills needed to navigate the future of the culinary industry.
In 2020, the school launched its first entirely plant-based programme, responding to the growing interest in alternative approaches to cuisine. What began as a single diploma has since evolved into two three-month programmes: the Diploma in Plant-Based Culinary Arts – Cuisine and the Diploma in Plant-Based Culinary Arts – Pâtisserie, exploring the creative possibilities of plant-based ingredients across both savoury and sweet disciplines.
For those looking to explore the science behind food and nutrition, the Diploma in Gastronomy, Nutrition & Food Trends examines the relationship between culinary arts, nutrition and food science. Covering topics including health, sustainability and gastronomy, the programme provides students with a deeper understanding of the forces shaping the way we eat.
For aspiring pastry professionals, the Diploma in Pâtisserie Innovation explores how classical techniques can be reimagined for a modern audience. An advanced programme requiring previous experience or study of pastry, it focuses on ingredient substitution, balancing textures and flavours, and developing sophisticated pâtisserie creations that respond to contemporary tastes.
The business of hospitality
While Le Cordon Bleu is renowned for its practical culinary programmes, the institute also recognises that successful careers in hospitality require strong business and leadership skills alongside technical expertise.
As a companion to their practical programmes, the school offers the Diploma in Culinary Management. This allows students – upon completion of their chef training – to learn the necessary business management skills required to enter a leadership role in the industry, or to set up their own venture, with many students going on to run successful businesses.
In 2017, Le Cordon Bleu began a partnership with Birkbeck, University of London, creating the BBA in Culinary Industry Management. Delivered by two expert institutions in their respective fields, the programme combines the study of business, management, culinary arts and hospitality.
Building on the success of the BBA, the MSc in Culinary Innovation Management was launched in 2019. Combining culinary arts with business and management, the programme focuses on innovation, sustainability, customer experience and entrepreneurship, equipping students with the knowledge needed to navigate the complexities of the global culinary industry.
The institute’s focus on leadership within hospitality continued in 2024 with the launch of the Master of Sciences in Hospitality Innovation Management. Designed to provide students with the knowledge, skills and tools to address business challenges and develop solutions within a dynamic industry, the programme was expanded in 2025 with the introduction of a 12-month internship, offering students the opportunity to gain valuable experience within a hospitality organisation.
Education for all tastes
Food is an essential part of life, but it is also one of its greatest pleasures – a way to bring people together, inspire creativity and celebrate shared experiences. Le Cordon Bleu is not only a destination for professional culinary education, but also a place where anyone can explore the craft, creativity and enjoyment of cooking.
Whether you consider yourself a food enthusiast, a connoisseur or a complete beginner, the school offers a range of shorter courses designed to introduce and refine culinary skills. Discover the foundations of French cuisine, from mastering classic sauces to creating delicate macarons. Explore flavours from around the world, perfect your croissant technique or gain an introduction to wine tasting.
Whatever your culinary ambitions, Le Cordon Bleu invites you to explore the joy of cooking and discover where your own journey might lead.
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cordonbleu.edu
