Le Cordon Bleu College of Culinary Arts in San Francisco
At Le Cordon Bleu College of Culinary Arts, we’ve been creating culinary excellence in San Francisco for over 30 years. Formerly known as California Culinary Academy, one of the West's first culinary schools, we’re proud to change our name and are committed to providing the high standards of culinary arts and pastry arts training we’ve been offering since 1977.
Our culinary programs are designed to help our California culinary school students begin their journey and learn the way to a career in the culinary arts or pâtisserie and baking. We also offer a pathway to continue on for an advanced degree.
Each student of our cooking school in California receives comprehensive, quality training built on over a hundred years of tradition, with modern innovations and the latest in global cuisine in this San Francisco culinary school. They learn through demonstration by experienced chef instructors followed by hands-on, practical application.
The Le Cordon Bleu curriculum of our culinary school in California includes significant time in industry-equipped kitchens and our on-campus restaurant, Technique.
Contact us today and begin your journey at Le Cordon Bleu College of Culinary Arts in San Francisco!
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Le Cordon Bleu College of Culinary Arts in San Francisco Campus
Le Cordon Bleu College of Culinary Arts is located in the sunny neighborhood of Potrero Hill in San Francisco. The campus is over 100,000 square feet of industry-current kitchens, lecture classrooms, a student run restaurant, fully stocked library, and other amenities -- all to enhance the student experience.
About Le Cordon Bleu
Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement-qualities meticulously nurtured by the school.
Le Cordon Bleu was founded as a cooking school in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.
The awarded medallion, called the Cross of the Holy Spirit, was suspended from a blue ribbon, or Le Cordon Bleu.
At the end of the 19th century, a collection of recipes called "La Cuisinière Cordon Bleu" was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.
The school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.
As a testament to their accomplishment, California culinary school graduates receive a specialized associate degree or certificate and the coveted Le Cordon Bleu Diplôme.