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Few places blend stylish sophistication and historic charm as well as Boston. In addition to world-class sports franchises, cultural destinations and history, Boston is also celebrated in food circles for its variety of restaurants from pushcarts and food trucks to bistros and fine dining. Boston is also home to Haymarket, the centuries-old open air fresh produce market.
Our impressive campus is located in Cambridge which allows students to study and live in a historic location with rich culinary traditions. We are easily accessed by mass transit. Just a short 10 minute walk from both the Green Line-Lechmere and Red Line-Kendall Square/MIT stops.
We are currently undergoing a full campus remodel, complete with lecture halls and multiple state-of-the-art kitchens for hands-on learning and demonstrations.
At Le Cordon Bleu Boston, we have strong relationships with restaurant owners throughout the city, including: Tony Maws the chef/owner of Craigie on Main and Barbara Lynch. In addition to being the 2nd woman awarded the James Beard Foundation Award, her Barbara Lynch Gruppo includes local restaurants No. 9 Park, B&G Oysters, and Menton which was named one of the Top 10 Foodie Spots In Boston by USA Today.
*Le Cordon Bleu College of Culinary Arts, Inc., a Private, Two-Year College
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*Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
Program offerings may vary by campus. Not all programs are available to residents of all states. Credits earned at Le Cordon Bleu are unlikely to transfer externally, but Le Cordon Bleu credits will transfer within Le Cordon Bleu if you choose to continue on and pursue a higher degree program with us.
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