Over the last century Le Cordon Bleu has seen revolutionizing change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.
In less than one year, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; it is the international passport to a rewarding and fulfilling career. At Le Cordon Bleu, we recognize that our students need a superior, well rounded education in order to succeed in today’s competitive world and we provide them with the tools to excel in less time than most other educational institutes.More
Meet Our Chefs
Le Cordon Bleu Istanbul students are trained and taught by the internationally acclaimed Le Cordon Bleu Master Chefs who have worked in top-level positions in the world's best cuisines and Michelin-starred restaurants with comprehensive programs of practice sessions, demonstrations, and theoretic courses, and benefit from the vast knowledge of these chefs.
The language of instruction of the programs, which has International Instructor Chefs in its staff, is English. At the end of these trainings realized with simultaneous interpreters; both in English and French terminology of the world of gastronomy, they now have the material and technical knowledge to write their own recipes.More
After studying Pâtisserie at "Le Cordon Bleu" I developed myself in French Pastry, Artisanal Bread and Chocolate by attending many "Master Classes", both domestic and abroad. I started a solid foundation of success at Le Cordon Bleu. Education; work discipline, kitchen rules, technical, vision and values that are very important in this sector were added to me. We had a very pleasant and special training with valued chefs. As soon as I returned to my hometown of Izmir, from March 2016, I turned my kitchen into a professional workshop. I started to introduce the sweet and savoury flavors of the French Pastry, which I am passionate about, and the Levantine Cuisine of my own origin to the people of İzmir.
Diplôme de Patisserie Graduate,
Marilen, Patisserie Chef
I chose Le Cordon Bleu because it was the best school of the culinary arts in the world and I realized that the school was really worthy this title. Undoubtedly, everything was perfect with the training given in this school, the techniques used, the quality of education, the experience of the instructor staff and the school's over 120 years of teaching experience. I am proud to be Le Cordon Bleu's first graduate in our country. We would like to thank Özyeğin University and the instructor staff for giving us the opportunity to live this pride.
Diplôme de Cuisine Graduate,
Kitchenette Chef de Cuisine
Le Cordon Bleu is an excellent option for candidates who are new to the culinary profession, as well as an opportunity for professional chefs to refresh their knowledge and experience. From the simplest or basic knowledge and techniques to the training you can take in high-end culinary experiences, these experiences will not be forgotten and it will accompany you in your entire professional life. Being a graduate of Le Cordon Bleu is a source of pride for me.
Diplôme de Cuisine Graduate,
The Marmara Hotels Executive Chef
I am an International Relations graduate from Koç University. Leaving 10 years of professional business life, I completed all stages of the Le Cordon Bleu Istanbul Cuisine. Our aim was to open the Boutique Hotel and Chef Restaurant as 'Chef Owner' in the Urla province of the Aegean. During our training, our chef’s and administrators strengthened our experience. Since I came from a family with a business background, it was very important to learn the kitchen. I would like to thank Mrs. Defne and her esteemed chefs. We are currently serving in Izmir Urla as Beliz'i Boutique Hotel and Urla Köyce Chef Restaurant.
Diplôme de Cuisine Graduate,
Restaurant Chef & Owner, Köyce
My story goes back about 12 years. After working as an architect for many years, I took on the management of Art Café, a new line of work I have added which I have been running with my brothers. If you do not know the details of a business until its finest detail, you can’t carry it out. That's when I figured out to take this training. As a result of my long researches, I have heard that Le Cordon Bleu, who has validity all over the world, opened a branch in Turkey with the initiatives of Özyeğin University. I applied immediately. It was a great chance for me to have such an opportunity. The school was a place that spread over a wide area, had its own unique smell and attracted people like a magnet. The training team consisted of professional chefs who were very experienced in their field and were ready to share their knowledge. Behind the scenes, there was a huge family working with the service from the management to the service person. I spent two years at this school to qualify for the 'Grand Diplome'. It gave me much more information and experience than I expected. I met many people who were experienced in their field. I shared like many of my friends who have been on this adventure like me, their success. Now I'm aiming to get the most out of this adventure and to come to better places in my profession.
Grand Diplôme Graduate,
Executive Chef, Art Café
I started Le Cordon Bleu Cooking and Pastry training as an experienced chef and finished as a professional chef, learning incredibly beautiful memories, experiences and great techniques gave me first of all confidence. I have developed my own style of Turkish cuisine by adapting the training and techniques I have acquired and in this regard, I have achieved great success in a short time. I think being a graduate of Le Cordon Bleu is the best thing a chef can ever do. It is exciting to be a student of one of the best schools in the world, with a great 120 years of brand value that I can proudly write on my resume, thanks always Le Cordon Bleu!
Chef de Cuisine Graduate,
Fairmont Quasar Istanbul