Restaurant operators who choose a Le Cordon Bleu graduate or extern can be confident that they’re getting someone motivated to meet the challenges and demands of the position. As a testament to Le Cordon Bleu students’ qualifications and professionalism, many employers return to the school again and again to offer externships and to hire or inquire about new graduates.
Le Cordon Bleu offers one of the most intensive, practical and respectedculinary training programs in the country. From the start, students are immersed in learning essential foundational techniques, and are motivated, punctual, professional and have good skill sets. The skills taught throughout the Le Cordon Bleu curriculum are designed to be applied to any cuisine. Graduates are encouraged to apply creativity to develop their own sense of style.
Faculty is comprised of industry professionals, including master chefs, who ensure quality measures and standards across Le Cordon Bleu campuses. Also, the Le Cordon Bleu National Advisory Board advises individual campuses on culinary and hospitality trends. The input allows schools to keep curriculum relevant to changing industry demands and employer needs. Board members include professional leaders from respected companies and organizations in the culinary and hospitality industry.
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Le Cordon Bleu’s Career Services department can connect companies with qualified talent. For more information, contact Rebecca Marrs at firstname.lastname@example.org.